Description
Wake up to fluffy, savory Breakfast Protein Biscuits packed with Greek yogurt, eggs, and your choice of ham & cheddar or Mediterranean sausage & feta! These easy, make-ahead biscuits deliver 14g protein per serving, perfect for busy mornings, meal prep, or school lunches. Customize with endless variations—gluten-free, keto, veggie-packed! Freezer-friendly instructions included.
Ingredients
FOR THE BASE BISCUIT:
1¾ cups plain 2% Greek yogurt
4 large eggs
2½ cups all-purpose flour (or gluten-free flour blend)
¼ cup ground flaxseed
1 tablespoon baking powder
1 teaspoon garlic powder
½ teaspoon red pepper flakes
2 teaspoons salt
HAM AND CHEDDAR VARIATION:
2 cups cooked ham, diced
1½ cups shredded cheddar cheese (divided)
1½ cups fresh spinach, chopped
½ cup fresh chives, finely diced
MEDITERRANEAN SAUSAGE VARIATION:
2 cups Italian chicken sausage, cooked and crumbled
1½ cups feta cheese, crumbled
½ cup sun-dried tomatoes, chopped
1½ cups fresh spinach, chopped
2 teaspoons dried basil
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper
2. In a medium mixing bowl, whisk together Greek yogurt and eggs until smooth and well combined
3. In a separate large bowl, combine flour, ground flaxseed, baking powder, garlic powder, red pepper flakes, and salt
4. Slowly add the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix
5. Fold in your chosen variation ingredients (ham & cheese OR sausage & feta) along with vegetables and herbs. Reserve ½ cup of cheese for topping
6. Lightly flour your hands and divide the dough into 12 equal portions, forming 1-inch thick round disk-shaped biscuits (about ⅓ cup each)
7. Arrange biscuits on the prepared baking sheet, spacing them 2 inches apart. Sprinkle tops with reserved cheese
8. Bake for 22-25 minutes until tops are golden brown and bottoms are nicely browned
9. Allow biscuits to cool for 5-10 minutes before serving. Store extras in airtight containers or freeze for up to 3 months
Notes
For gluten-free option, use 1:1 gluten-free flour blend with xanthan gum
Store cooled biscuits in refrigerator for up to 5 days or freeze for up to 3 months
To freeze: wrap individually in plastic wrap, then store in freezer bags
Reheat frozen biscuits: microwave 60-90 seconds or bake at 350°F for 10-12 minutes
Customize with your favorite cheeses, meats, and vegetables
Each biscuit provides approximately 14g protein
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American