Description

Breakfast Protein Biscuits are warm, fluffy, and packed with savory fillings like ham, cheddar, and spinach, or alternatively Mediterranean sausage, feta, and sun-dried tomatoes. Perfect for busy mornings, these protein-rich biscuits are freezer-friendly and deliver a flavorful, energizing start to your day.

Ingredients

Scale

Base 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)

Ham & Cheese Chive Add-ins

1½ cups Spinach, wilted & squeezed dry
½ cup Chives, chopped
1½ cups Cheddar Cheese (½ cup reserved for topping)
2 cups Diced Ham

Mediterranean Sausage Add-ins

2 cups Cooked Italian Chicken Sausage, crumbled
½ cup Sun-Dried Tomatoes, chopped
1½ cups Feta Cheese (½ cup reserved for topping)
2 tsp Dried Basil (or ¼ cup fresh, added after baking)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or grease a muffin tin to prevent sticking.
Mix Wet Base: In a large bowl, whisk together the plain Greek yogurt and room temperature eggs until the mixture is smooth and well combined.
Add Dry Ingredients: Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Mix gently until just combined to avoid overworking the dough.
Fold in Add-ins: Choose your preferred mix-ins: either the ham, cheddar cheese, spinach, and chives combination or the Mediterranean sausage, sun-dried tomatoes, feta, and dried basil blend. Fold these ingredients carefully into the dough to distribute evenly.
Scoop Dough: Using a ⅓ cup measure, scoop portions of dough and place them onto the prepared baking sheet or into the greased muffin tin wells, spacing them appropriately.
Top and Bake: Sprinkle the reserved cheddar cheese or feta on top of each biscuit. Bake in the preheated oven for 25 minutes until the biscuits are golden brown and firm to the touch.
Cool and Serve: Allow the biscuits to cool for about 10 minutes before serving or storing. If using fresh basil for the Mediterranean version, sprinkle it over now.

Notes

Wet your hands before shaping the dough to handle the sticky mixture more easily.
Freeze cooled biscuits in a zip-lock bag and reheat for 45 seconds in the microwave for a quick breakfast.
Feel free to swap out meats or cheeses to keep your breakfast varied and exciting.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: protein biscuits, breakfast biscuits, savory biscuits, ham and cheese biscuits, Mediterranean sausage biscuits, Greek yogurt biscuits, healthy breakfast, protein-rich breakfast