How can I store these Breakfast Protein Biscuits?

You can store the baked biscuits in an airtight container for up to 3 days. Alternatively, you can freeze them for up to 3 months. Reheat them in the microwave or oven whenever you need a quick meal.

Can I make these biscuits gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to add 1 teaspoon of xanthan gum to help the dough hold together.

What other variations can I try for these protein biscuits?

The possibilities are endless. You can create a Southwest Fiesta version with black beans, corn, and pepper jack cheese, or a Veggie Lover’s version with roasted zucchini and mushrooms.

Breakfast Protein Biscuits: The Ultimate Morning Boost

Breakfast Protein Biscuits

Print Recipe

These Breakfast Protein Biscuits are a savory, protein-packed breakfast option that combines Greek yogurt, eggs, and flavorful mix-ins like ham, cheddar, and spinach or Mediterranean sausage and feta. Perfect for busy mornings, they provide 14 grams of protein per biscuit and can be made in under an hour.

Author: Benchi
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 12 biscuits
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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 (for Ham & Cheese Chive variation)
½ cup Chives, chopped (for Ham & Cheese Chive variation)
1½ cups Cheddar Cheese (½ cup reserved, for Ham & Cheese Chive variation)
2 cups Diced Ham (for Ham & Cheese Chive variation)
2 cups Cooked Italian Chicken Sausage, crumbled (for Mediterranean Sausage variation)
½ cup Sun-Dried Tomatoes, chopped (for Mediterranean Sausage variation)
1½ cups Feta Cheese (½ cup reserved, for Mediterranean Sausage variation)
2 tsp Dried Basil (for Mediterranean Sausage variation)

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
Whisk Greek yogurt and eggs in a large bowl until smooth.
In a separate bowl, combine flour, flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
Stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Gently fold in your chosen mix-ins (spinach, chives, cheddar, ham OR sun-dried tomatoes, sausage, feta, basil).
Scoop the dough into 12 mounds, either using a ⅓-cup measure or an ice cream scoop. Place them on a baking sheet or into muffin tin wells.
Top with reserved cheese and bake for 25 minutes, or until golden and firm to the touch.
Let biscuits cool for 10 minutes before serving or storing.

Notes

If you’re using a muffin tin, the biscuits will come out taller. If using a baking sheet, they’ll be more rustic and round.
You can freeze unbaked dough scoops on a tray, then bag them. Bake straight from frozen, adding 5-8 minutes to the baking time.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend and add 1 tsp xanthan gum.
For a dairy-free version, substitute Greek yogurt with thick coconut yogurt.

Find it online: https://www.cookwithbenchi.com/breakfast-protein-biscuits/