Start your morning right with these Breakfast Protein Biscuits tender, high-protein bites filled with real ingredients like Greek yogurt, eggs, and your favorite mix-ins. Whether you go for Ham & Cheddar Chive or Mediterranean Feta Sausage, each biscuit is hearty, golden, and full of flavor. Perfect for meal prep or grab-and-go mornings!
Table of Contents
Table of Contents
Ingredients
Base Biscuit Mix
- 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 chopped chives
- 1½ cups shredded cheddar cheese (reserve ½ cup for topping)
- 2 cups diced ham
OR
Mediterranean Sausage Add-ins
- 2 cups cooked Italian chicken sausage, crumbled
- ½ cup chopped sun-dried tomatoes
- 1½ cups crumbled feta (reserve ½ cup for topping)
- 2 tsp dried basil (or ¼ cup fresh basil added after baking)
Instructions
Step 1: Prep the Oven
Preheat oven to 375°F (190°C). Line a baking sheet or lightly grease a muffin tin for easier cleanup.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together Greek yogurt and eggs until smooth and creamy. This creates a light, protein-rich base.
Step 3: Add the Dry Ingredients
Stir in flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Mix until just combined no overmixing!
Step 4: Fold in Your Flavor
Gently fold in your chosen mix-ins: Ham & Cheese Chive or Mediterranean Sausage Feta.
Step 5: Shape and Bake
Scoop about ⅓ cup of dough per biscuit onto the baking sheet (or fill muffin wells). Sprinkle reserved cheese or feta on top. Bake for 25 minutes, or until golden and firm.
Step 6: Cool and Serve
Let cool for 10 minutes before serving. These biscuits stay soft and satisfying great warm or reheated throughout the week!
Breakfast Protein Biscuits
Savory, fluffy **Breakfast Protein Biscuits** made with Greek yogurt, eggs, and two mix-in options Ham & Cheddar Chive or Mediterranean Sausage & Feta for a high-protein, grab-and-go breakfast.
- baking sheet or muffin tin
- Parchment paper
- large mixing bowl
- whisk
- rubber spatula
- measuring cups and spoons
- 1/3-cup scoop
- cooling rack
- 1 3/4 cups plain 2% Greek yogurt
- 4 large eggs, room temperature
- 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 and squeezed dry (Ham & Cheddar option)
- 1/2 cup chives, chopped (Ham & Cheddar option)
- 1 1/2 cups cheddar cheese, shredded; reserve 1/2 cup for topping (Ham & Cheddar option)
- 2 cups diced ham (Ham & Cheddar option)
- 2 cups cooked Italian chicken sausage, crumbled (Mediterranean option)
- 1/2 cup sun-dried tomatoes, chopped (Mediterranean option)
- 1 1/2 cups feta, crumbled; reserve 1/2 cup for topping (Mediterranean option)
- 2 tsp dried basil (or 1/4 cup fresh basil added after baking) (Mediterranean option)
Add flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Stir just until no dry spots remain do not overmix.
- In a large bowl, whisk the Greek yogurt and eggs until completely smooth and creamy.
- Add flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Stir just until no dry spots remain—do not overmix.
- Fold in ONE mix-in set: either ham, cheddar, spinach, and chives OR sausage, feta, sun-dried tomatoes, and basil.
- Scoop about 1/3 cup dough per biscuit onto the baking sheet or into muffin wells.
- Top with the reserved cheddar or feta. Bake for 25 minutes, until golden and set in the center.
- Cool on the pan for 10 minutes. For the Mediterranean version, scatter fresh basil after baking if using. Serve warm or cool completely for storage.
Choose one mix-in set: Ham & Cheddar Chive **or** Mediterranean Sausage & Feta. For softer biscuits, avoid overmixing once flour is added. Store cooled biscuits in an airtight container up to 4 days or freeze up to 2 months; reheat at 325°F until warm.