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Breakfast Protein Biscuits Recipe

Breakfast Protein Biscuits Recipe
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★★★★★

4.8 from 25 reviews

These Breakfast Protein Biscuits are a flavorful and nutritious way to start your day, combining Greek yogurt, eggs, and a blend of protein-rich add-ins like ham and cheese or Mediterranean sausage. Packed with wholesome ingredients and a perfect balance of spices, these biscuits are soft, golden, and satisfyingly filling, perfect for busy mornings or meal prep.

Ingredients

Scale

Base Ingredients

  • 1¾ cups Plain 2% Greek Yogurt
  • 4 Large Eggs (room temperature)
  • 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

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin to prevent sticking.
  2. Mix Wet Base: In a large bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and well combined, forming the wet base for your biscuits.
  3. Add Dry Ingredients: Gradually stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Mix until just combined, being careful not to overmix to keep the biscuits light and tender.
  4. Fold in Mix-ins: Choose your preferred add-ins: either the ham, spinach, chives, and cheddar cheese mixture or the Italian chicken sausage, sun-dried tomatoes, feta cheese, and dried basil. Gently fold these into the dough evenly.
  5. Scoop Dough: Using a ⅓ cup measuring scoop, portion the dough onto the prepared baking sheet or fill each muffin tin well to form evenly sized biscuits.
  6. Top and Bake: Sprinkle the reserved cheese (cheddar or feta) on top of each biscuit. Bake in the preheated oven for about 25 minutes or until the tops are golden brown and the biscuits feel firm to the touch.
  7. Cool and Serve: Remove the biscuits from the oven and allow them to cool for 10 minutes before serving or storing. This resting time helps the texture set and flavors meld.

Notes

  • For gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure baking powder is gluten-free.
  • Room temperature eggs help the dough combine more smoothly.
  • You can freeze baked biscuits for up to 2 months; reheat in the oven for best texture.
  • Adjust red pepper flakes to taste for more or less heat.
  • Fresh basil added after baking adds a bright, fresh flavor to the Mediterranean option.

Nutrition

Keywords: breakfast protein biscuits, healthy breakfast biscuits, Greek yogurt biscuits, ham and cheese biscuits, Mediterranean sausage biscuits, high protein breakfast

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