Breakfast Protein Biscuits Recipe

Introduction

Start your day with these hearty Breakfast Protein Biscuits that combine savory flavors and a boost of nutrition. Packed with eggs, cheese, and a mix of vegetables and meats, they make a satisfying morning meal or snack.

Ingredients

• 1 + 3/4 cups plain 2% Greek yogurt
• 4 eggs
• 2 + ½ cups all-purpose flour
• ¼ cup ground flaxseed
• 1 tsp garlic powder
• ½ tsp red pepper flakes
• 1 tbsp baking powder
• 2 tsp salt
• 3 cups spinach, chopped (divided)
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded (divided)
• 2 cups cooked ham, diced
• ½ cup sun-dried tomatoes, chopped
• 2 cups Italian chicken sausage, cooked and removed from casing
• 1.5 cups feta cheese

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the Greek yogurt and eggs until smooth.
3. Step 3: In a separate bowl, combine the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring to form a soft dough.
5. Step 5: Fold in the chopped spinach (reserve about half a cup for topping), chives, half of the cheddar cheese, diced ham, sun-dried tomatoes, cooked Italian chicken sausage, and feta cheese until evenly distributed.
6. Step 6: Scoop the dough onto the prepared baking sheet, forming roughly 12 biscuits. Sprinkle the reserved spinach and remaining cheddar cheese on top of each biscuit.
7. Step 7: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Remove from the oven and let cool slightly before serving warm.

Tips & Variations

• For a vegetarian version, omit the ham and sausage and add extra veggies like bell peppers or mushrooms.
• Swap 2% Greek yogurt with full-fat for a richer texture or non-dairy yogurt for a dairy-free option.
• Add fresh herbs like parsley or dill to boost flavor and freshness.
• Use sharp cheddar or smoked gouda to change the cheese profile according to your taste.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warm. These also freeze well—wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits ahead of time?

Yes, you can prepare the dough in advance and keep it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld even more.

Are these biscuits gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free. To make it gluten-free, substitute the flour with a gluten-free baking blend suitable for biscuits.

Breakfast Protein Biscuits Recipe

Print Recipe

★★★★★

4.4 from 132 reviews

Delicious and protein-packed breakfast biscuits loaded with Greek yogurt, eggs, spinach, cheeses, ham, sausage, and sun-dried tomatoes. These savory biscuits are perfect for a hearty morning meal or a brunch gathering, combining wholesome ingredients to deliver great flavor and nutrition.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 3/4 cups plain 2% Greek yogurt
• 4 eggs

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup ground flaxseed
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 2 tsp salt

Fillings & Mix-ins

• 1.5 cups spinach, chopped
• 1/2 cup chives, finely diced
• 1.5 cups cheddar cheese, shredded, divided
• 2 cups cooked ham, diced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups Italian chicken sausage, cooked and removed from casing
• 1.5 cups feta cheese

Instructions

1. Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the biscuits from sticking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, garlic powder, red pepper flakes, and salt to evenly distribute all the dry ingredients.
3. Combine wet ingredients: In a separate bowl, beat the eggs and then mix in the plain 2% Greek yogurt until smooth and well combined.
4. Incorporate wet and dry mixture: Pour the wet mixture into the dry ingredients and gently stir just until combined, being careful not to overmix which could make the biscuits tough.
5. Add fillings: Fold in the chopped spinach, diced chives, half of the shredded cheddar cheese, diced ham, chopped sun-dried tomatoes, cooked Italian chicken sausage, and feta cheese, distributing everything evenly throughout the dough.
6. Form biscuits: Using a spoon or small scoop, drop portions of the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the remaining shredded cheddar cheese over the tops of the biscuits for a cheesy finish.
7. Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
8. Cool and serve: Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for optimal flavor and texture.

Notes

• Use Greek yogurt for moisture and added protein; plain 2% is best for balance between fat and texture.
• Ensure Italian chicken sausage is fully cooked and casing removed before adding.
• You can substitute cheddar cheese with your favorite cheese, but shredding helps it melt evenly.
• These biscuits can be stored in an airtight container in the fridge for up to 4 days or frozen for longer storage.
• For a spicier version, increase red pepper flakes or add finely chopped jalapeños.

Keywords: Breakfast Biscuits, Protein Biscuits, Savory Biscuits, Greek Yogurt Biscuits, Spinach Cheese Biscuits, Ham and Sausage Biscuits