Breakfast Protein Biscuits are an easy and nutritious way to start your day. Packed with protein and flavor, these biscuits make for a great breakfast that can also be enjoyed as a snack throughout the day. With a mix of Greek yogurt, eggs, meats, and veggies, it’s a wholesome option for anyone looking to fuel their morning.
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Why make this recipe
Making Breakfast Protein Biscuits is a great choice for several reasons. First, they are loaded with protein, which helps keep you full and energized. They are also customizable, allowing you to add your favorite ingredients or use leftovers. Plus, they’re easy to prepare and can be made ahead of time, making your mornings simpler.
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 or grease a muffin tin.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- Stir in the flour, flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes until just combined.
- Fold in your mix-ins like ham and cheese, or switch it up with a Mediterranean flavor mix.
- Scoop the dough (about â…“ cup per biscuit) onto the prepared baking sheet or muffin tin.
- Sprinkle the reserved cheese or feta on top.
- Bake for about 25 minutes until golden and firm.
- Allow to cool for 10 minutes before serving.
- Store in an airtight container in the refrigerator or freeze for up to three months.
Breakfast Protein Biscuits
Easy and nutritious protein-packed biscuits perfect for breakfast or as a snack throughout the day.
- Total Time: 40 minutes
- Yield: 12 servings 1x
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)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet or grease a muffin tin.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- Stir in the flour, flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes until just combined.
- Fold in your mix-ins like ham and cheese or switch it up with a Mediterranean flavor mix.
- Scoop the dough (about â…“ cup per biscuit) onto the prepared baking sheet or muffin tin.
- Sprinkle the reserved cheese or feta on top.
- Bake for about 25 minutes until golden and firm.
- Allow to cool for 10 minutes before serving.
Notes
Serve warm or at room temperature. These biscuits can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 100mg
How to serve Breakfast Protein Biscuits
You can serve Breakfast Protein Biscuits warm or at room temperature. They pair well with a side of fresh fruit or a drizzle of honey. For extra flavor, try serving them with a dollop of Greek yogurt on top.
How to store Breakfast Protein Biscuits
Store the biscuits in an airtight container in the refrigerator for up to a week. If you want to keep them for longer, you can freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn.
Tips to make Breakfast Protein Biscuits
- Use room temperature eggs for better mixing.
- Feel free to mix and match add-ins based on what you have on hand.
- Add herbs and spices to boost flavor even more.
- For a lighter biscuit, you can substitute half of the flour with whole wheat flour.
Variations
Try making a vegetarian version by omitting the meats and adding more vegetables like bell peppers or mushrooms. You can also switch the cheese to a dairy-free option if needed.
Check out these Breakfast Egg Muffins if you’re into protein-packed breakfast options.
FAQs
1. Can I make these biscuits gluten-free? Yes, you can use gluten-free flour instead of all-purpose flour. Just make sure to check the texture, as gluten-free flours can differ in moisture content.
2. How long do these biscuits take to bake? They typically bake for about 25 minutes, but keep an eye on them to avoid overcooking.
3. Can I use frozen spinach? Yes, you can use frozen spinach. Just thaw it and squeeze out the excess water before adding it to the mixture.
Conclusion
Breakfast Protein Biscuits are a delicious and nutritious way to start your day. Easy to make and packed with protein, they are perfect for busy mornings or as a snack anytime. With the flexibility to customize the ingredients, you can make these biscuits suit your tastes perfectly. Enjoy!
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