Start your day with Breakfast Protein Biscuits, a savory, protein-packed treat that’s ready to tackle busy mornings. These fluffy biscuits, loaded with hearty mix-ins like ham and cheddar or Mediterranean sausage and feta, deliver 14g of protein per serving. Perfect for meal prep or a quick breakfast, this savory breakfast idea is your new go-to for wholesome, satisfying flavor.
Why You’ll Love Breakfast Protein Biscuits
- Protein Power: 14g per biscuit to fuel your day.
- Meal-Prep Friendly: Freezes beautifully for grab-and-go mornings.
- Versatile Flavors: Choose ham and cheese or Mediterranean mix-ins.
- Quick to Make: Ready in under 45 minutes with simple steps.
- Kid-Approved: Savory and hearty, loved by all ages.
Ingredients for Breakfast Protein Biscuits
Here’s what you need for this savory breakfast idea (makes 12 biscuits):
- 1¾ cups (420g) plain 2% Greek yogurt
- 4 large eggs
- 2½ cups (300g) all-purpose flour
- ¼ cup (25g) ground flaxseed
- 1 tsp (3g) garlic powder
- ½ tsp (1g) red pepper flakes (optional)
- 1 tbsp (12g) baking powder
- 2 tsp (10g) salt
- Ham & Cheese Variation:
- 1½ cups (90g) chopped spinach, wilted and squeezed dry
- ½ cup (30g) chopped chives
- 1½ cups (150g) shredded cheddar (reserve ½ cup for topping)
- 2 cups (200g) diced ham
- Mediterranean Sausage Variation:
- ½ cup (60g) chopped sun-dried tomatoes (oil-packed, drained)
- 2 cups (200g) cooked Italian chicken sausage, crumbled
- 1½ cups (150g) crumbled feta
- 2 tsp (4g) dried basil
Equipment
- Baking sheet or muffin tin
- Parchment paper or cooking spray
- Large mixing bowl
- Measuring cups and spoons
- Spatula
Ingredient Tips
- Greek yogurt adds moisture and protein; coconut yogurt works for non-dairy.
- Use room-temperature eggs for smoother blending.
- All-purpose flour keeps biscuits tender; swap with 1:1 gluten-free blend if needed.
- Wilt spinach thoroughly to avoid soggy dough.
- Pre-shredded cheese? Toss with 1 tsp flour to prevent clumping.
Directions for Breakfast Protein Biscuits
Let’s make this savory breakfast idea—fluffy, hearty, and delicious!
Preheat and Prep
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment or grease a muffin tin.
Mix Dough
In a large bowl, I whisk 1¾ cups Greek yogurt and 4 eggs until smooth. I add 2½ cups flour, ¼ cup flaxseed, 1 tsp garlic powder, ½ tsp red pepper flakes (if using), 1 tbsp baking powder, and 2 tsp salt, stirring until just combined with a few lumps.
Add Mix-Ins
For ham and cheese, I fold in 1½ cups spinach, ½ cup chives, 1 cup cheddar, and 2 cups ham. For Mediterranean, I fold in ½ cup sun-dried tomatoes, 2 cups sausage, 1½ cups feta, and 2 tsp basil.
Scoop and Shape
Using a ⅓-cup measure, I portion the dough into 12 mounds on the baking sheet, spacing 2 inches apart, or fill muffin tin wells nearly to the top. I wet my hands to shape sticky dough.
Top and Bake
I sprinkle reserved ½ cup cheddar (for ham variation) or extra feta (for Mediterranean) on top. I bake for 25 minutes until golden and firm, rotating the pan at 15 minutes for even browning.
Cool and Serve
I let biscuits cool for 10 minutes, then transfer to a wire rack or serve warm.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~40 minutes
- Servings: 12 biscuits
- Calories: ~200 kcal per biscuit
- Macros per Biscuit: 20g carbs, 14g protein, 8g fat, 2g fiber
Variations
Try these twists on this recipe:
- Southwest Fiesta: Swap ham for 1 cup black beans and ½ cup jalapeños, use pepper jack cheese, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Veggie Lover’s: Skip meat, add roasted zucchini and ½ cup Parmesan.
- Pizza Party: Use 1 tsp Italian seasoning, fold in pepperoni and mozzarella.
- Keto-Friendly: Use 2 cups almond flour and ½ cup coconut flour, reduce yogurt to 1¼ cups.
- Thanksgiving Twist: Add diced turkey, ¼ cup cranberry sauce, and 1 tsp sage.
Serving Ideas:
- Pair with LaylaCooks’ Feta Watermelon Cucumber Salad for a light lunch.
- Enjoy with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store biscuits in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. For freezing, I freeze unbaked dough scoops, then bake from frozen, adding 5–8 minutes. I reheat in a 350°F oven for 10 minutes or microwave with a damp paper towel for 20 seconds.
Serving Tips
- Presentation: Serve on a wooden board with hot honey or mustard for dipping.
- Garnish: Top with a fried egg or avocado slice for brunch.
- Pairing: Try with LaylaCooks’ Sweet Potato Toast for a hearty meal.
- Portion Size: 1–2 biscuits per person.
- Occasions: Ideal for breakfast, lunchboxes, or brunch gatherings.
FAQs
Why are my biscuits dense?
Avoid overmixing; stir until just combined. Check baking powder freshness.
Can I use regular yogurt?
Strain regular yogurt for 1 hour or use 1½ cups with 2 tbsp extra flour.
How do I prevent soggy dough?
Wilt spinach thoroughly and pat sausage or tomatoes dry.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend with 1 tsp xanthan gum if needed.
How do I reheat without drying out?
Microwave with a damp paper towel for 20 seconds or bake at 350°F for 10 minutes.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Breakfast Protein Biscuits are a savory, protein-packed breakfast that’s quick to make and perfect for busy mornings. This savory breakfast idea combines fluffy dough with hearty mix-ins for a wholesome, satisfying meal. Try this versatile recipe and power up your day!
Breakfast Protein Biscuits
Ingredients
- 1¾ cups 420g plain 2% Greek yogurt
- 4 large eggs
- 2½ cups 300g all-purpose flour
- ¼ cup 25g ground flaxseed
- 1 tsp 3g garlic powder
- ½ tsp 1g red pepper flakes (optional)
- 1 tbsp 12g baking powder
- 2 tsp 10g salt
Ham & Cheese Variation:
- 1½ cups 90g chopped spinach, wilted and squeezed dry
- ½ cup 30g chopped chives
- 1½ cups 150g shredded cheddar (reserve ½ cup for topping)
- 2 cups 200g diced ham
Mediterranean Sausage Variation:
- ½ cup 60g chopped sun-dried tomatoes (oil-packed, drained)
- 2 cups 200g cooked Italian chicken sausage, crumbled
- 1½ cups 150g crumbled feta
- 2 tsp 4g dried basil
Instructions
Preheat and Prep
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment or grease a muffin tin.
Mix Dough
- In a large bowl, I whisk 1¾ cups Greek yogurt and 4 eggs until smooth. I add 2½ cups flour, ¼ cup flaxseed, 1 tsp garlic powder, ½ tsp red pepper flakes (if using), 1 tbsp baking powder, and 2 tsp salt, stirring until just combined with a few lumps.
Add Mix-Ins
- For ham and cheese, I fold in 1½ cups spinach, ½ cup chives, 1 cup cheddar, and 2 cups ham. For Mediterranean, I fold in ½ cup sun-dried tomatoes, 2 cups sausage, 1½ cups feta, and 2 tsp basil.
Scoop and Shape
- Using a ⅓-cup measure, I portion the dough into 12 mounds on the baking sheet, spacing 2 inches apart, or fill muffin tin wells nearly to the top. I wet my hands to shape sticky dough.
Top and Bake
- I sprinkle reserved ½ cup cheddar (for ham variation) or extra feta (for Mediterranean) on top. I bake for 25 minutes until golden and firm, rotating the pan at 15 minutes for even browning.
Cool and Serve
- I let biscuits cool for 10 minutes, then transfer to a wire rack or serve warm.
Notes
- Wet hands help shape sticky dough!
- Freeze cooled biscuits in a zip bag; reheat 45 secs in the microwave.
- Swap meats or cheeses to keep breakfast exciting
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