Hey, breakfast lovers! If you’re on the hunt for a morning meal that’s tasty, filling, and easy to make, then these Breakfast Protein Biscuits are just for you. They’re like a mini omelet and a biscuit had a deliciously satisfying baby. I know mornings can be tough—I mean, who hasn’t hit snooze a few too many times? But these protein-packed bites will have you up and ready to tackle the day. For another morning treat, check out my Crescent Roll Breakfast Recipes.
Why you’ll love this recipe
Firstly, these Breakfast Protein Biscuits are a kitchen superstar. They’re versatile, and you can easily switch up the mix-ins based on what you have in your pantry. I love that they’re both savory and satisfying, offering a tasty twist to my usual morning routine.
What’s more, they’re meal-prep friendly! You can make a batch, pop them in the fridge or freezer, and wake up to a no-fuss breakfast. They’re perfect for those busy mornings when chaos seems to follow you around the kitchen. Trust me, it feels like there’s never enough time to get everything done—let these biscuits take one less thing off your plate.
Ingredients
Here’s what you need to whip up these Breakfast Protein Biscuits:
- 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)
Step-by-step instructions
Preheat the oven
First things first, preheat your oven to 375°F (190°C). Whether you prefer using a baking sheet or a muffin tin, get that lined or greased.
Mix wet and dry ingredients
In a mixing bowl, whisk together the Greek yogurt and eggs until they’re smooth. Set that aside, and in another bowl, stir the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes.
Combine and fold
Gently mix your wet and dry ingredients until just combined. Then fold in your mix-ins of choice. You could go for ham and cheddar, or maybe lean towards the Mediterranean with sun-dried tomatoes and feta.
Shape and bake
Scoop about ⅓ cup for each biscuit. Place them on a baking sheet or fill muffin wells, sprinkling on that reserved cheese or feta. Bake them for about 25 minutes, until they’re golden and firm.
Cool down
Give them a little time to cool for about 10 minutes before you dive in. Cooling helps them firm up nicely, making them easier to handle or store.
Recipe tips & variations
Feel free to experiment with theseBreakfast Protein Biscuits. Swap in turkey sausage for a lighter option or try adding some bell peppers or mushrooms for extra veggies.
Want a hint of sweetness? Drizzle a bit of honey on top before serving. It sounds odd, but that sweet-savory blend can be a total game-changer. Remember, fresh basil sprinkled after baking creates a burst of flavor that’s hard to resist.
Storage & reheating
TheseBreakfast Protein Biscuitsstore beautifully!
- Fridge:They’ll last for up to a week. I find popping them into a tighter Tupperware works best.
- Freezer:Go ahead and freeze them; they stay good for about three months. I recommend freezing them individually on a tray before transferring them to a bag.
To reheat, a few seconds in the microwave should do. Although, if you want to keep that crispiness alive, aim for about 5 minutes in the oven or toaster oven.
FAQs
How long can you store breakfast protein biscuits?
Stored in the fridge, they’ll last for about a week, and in the freezer, they can keep for up to three months.
What can I substitute for Greek yogurt?
You could use sour cream or a dairy-free yogurt alternative if you prefer or need.
Can I make these gluten-free?
Yes, just swap out the all-purpose flour for your favorite gluten-free blend.
Is it okay to freeze them?
Absolutely! They’re perfect for freezing and an easy reheat makes them super convenient.
Recipes you may like
Looking to expand your breakfast horizons? You’ll love these, too:
- Breakfast Potatoes Recipe: Easy & Crispy
- Breakfast Pizza Recipe: Easy & Cheesy
- Crescent Roll Breakfast Recipes
Enjoy your morning with these delicious, protein-packed biscuits! Whether you savor them fresh or as a make-ahead meal, they’re bound to become a favorite in your breakfast rotation. Happy baking!
Print
Breakfast Protein Biscuits
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: High Protein
Description
Delicious and filling Breakfast Protein Biscuits that are easy to make and perfect for meal prep.
Ingredients
- 1 3/4 cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temp)
- 2 1/2 cups All-Purpose Flour
- 1/4 cup Ground Flaxseed
- 1 tbsp Baking Powder
- 2 tsp Salt
- 1 tsp Garlic Powder
- 1/2 tsp Red Pepper Flakes (optional)
- 1 1/2 cups Spinach, wilted & squeezed dry
- 1/2 cup Chives, chopped
- 1 1/2 cups Cheddar Cheese (1/2 cup reserved)
- 2 cups Diced Ham
- 2 cups Cooked Italian Chicken Sausage, crumbled
- 1/2 cup Sun-Dried Tomatoes, chopped
- 1 1/2 cups Feta (1/2 cup reserved)
- 2 tsp Dried Basil (or 1/4 cup fresh, added after baking)
Instructions
- Preheat oven to 375°F (190°C). Line or grease a baking sheet or muffin tin.
- In a mixing bowl, whisk together the Greek yogurt and eggs until smooth. In another bowl, stir together the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes.
- Gently mix the wet and dry ingredients until just combined. Fold in your mix-ins of choice like ham and cheddar, or sun-dried tomatoes and feta.
- Scoop about ⅓ cup for each biscuit onto the baking sheet or muffin wells, sprinkling on reserved cheese or feta. Bake for about 25 minutes, until golden and firm.
- Cool for about 10 minutes before serving to help them firm up nicely.
Notes
- These biscuits store well in the fridge for up to a week, or freeze for about three months.
- Reheat in the microwave or for about 5 minutes in the oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg