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
Equipment
- baking sheet or muffin tin Line with parchment or grease lightly
- Parchment paper If using a baking sheet
- large mixing bowl
- whisk
- rubber spatula For gentle folding
- measuring cups and spoons
- 1/3-cup scoop For even portions
- cooling rack
Ingredients
- 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)
Instructions
- 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.