Why Make This Recipe
Breakfast Protein Biscuits are a fantastic choice for anyone looking to kickstart their day with a healthy and filling meal. These biscuits are packed with protein from Greek yogurt, eggs, ham, and chicken sausage, making them perfect for a nourishing breakfast or snack. Plus, you can make them ahead of time and enjoy them throughout the week. Their savory flavors and warm, comforting texture will keep you satisfied and energized.
Thank you for reading this post, don't forget to subscribe!How to Make Breakfast Protein Biscuits
Ingredients
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temp)
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tbsp Baking Powder
- 2 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Red Pepper Flakes (optional)
- 1½ cups Spinach, wilted & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese (½ cup reserved)
- 2 cups Diced Ham
- 2 cups Cooked Italian Chicken Sausage, crumbled
- ½ cup Sun-Dried Tomatoes, chopped
- 1½ cups Feta (½ cup reserved)
- 2 tsp Dried Basil (or ¼ cup fresh, added after baking)
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
- In a bowl, mix the wet base by whisking together the Greek yogurt and eggs until smooth.
- Add the dry ingredients. Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
- Fold in your mix-ins. You can choose to add either ham and cheese or go for a Mediterranean mix.
- Scoop the dough using ⅓ cup for each biscuit. Place the scoops on the baking sheet or fill the muffin wells if using a muffin tin.
- Top each biscuit with the reserved cheese or feta.
- Bake for about 25 minutes, or until the biscuits are golden and firm to the touch.
- Let them cool for 10 minutes before serving or storing.
How to Serve Breakfast Protein Biscuits
These biscuits can be enjoyed warm, straight out of the oven. They are great on their own or can be served with a light spread or condiment, like a dollop of yogurt or some avocado. You can also cut them in half and add your favorite breakfast toppings like eggs or extra cheese for a hearty meal.
How to Store Breakfast Protein Biscuits
To store your biscuits, let them cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to a week. For longer storage, consider freezing them. Wrap each biscuit tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer.
Tips to Make Breakfast Protein Biscuits
- Use room temperature eggs for better mixing and a fluffier texture.
- Make sure to squeeze out excess moisture from the spinach to avoid soggy biscuits.
- If you want a bit more kick, go ahead and add more red pepper flakes or some chopped jalapeños.
Variation
Feel free to mix things up with your ingredients. You can experiment with different types of cheese, such as mozzarella or pepper jack, or try adding different vegetables like bell peppers or zucchini.
FAQs
-
Can I make these biscuits ahead of time?
Yes! You can prepare the biscuit dough ahead of time and refrigerate it. Just shape the biscuits and bake when you’re ready. -
Can I substitute the meat in the recipe?
Absolutely! You can switch out the ham or chicken sausage for turkey sausage, bacon, or even skip the meat altogether for a vegetarian option. -
How do I reheat leftover biscuits?
You can reheat the biscuits in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for about 5-10 minutes until warmed through.

Breakfast Protein Biscuits
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
- In a bowl, mix the wet base by whisking together the Greek yogurt and eggs until smooth.
- Add the dry ingredients. Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
- Fold in your mix-ins, selecting either ham and cheese or Mediterranean mix.
- Scoop the dough using ⅓ cup for each biscuit. Place the scoops on the baking sheet or fill muffin wells.
- Top each biscuit with the reserved cheese or feta.
- Bake for about 25 minutes, or until the biscuits are golden and firm to the touch.
- Let them cool for 10 minutes before serving or storing.