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Breakfast Protein Biscuits Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/breakfast-protein-biscuits-recipe/