Breakfast Protein Biscuits (Print Version)

Fluffy biscuits with 14g protein, featuring ham & cheese or Mediterranean sausage options for quick breakfasts.

# Ingredient List:

→ Wet Ingredients

01 - 1¾ cups plain 2% Greek yogurt
02 - 4 large eggs, room temperature

→ Dry Ingredients

03 - 2½ cups all-purpose flour
04 - ¼ cup ground flaxseed
05 - 1 tablespoon baking powder
06 - 2 teaspoons salt
07 - 1 teaspoon garlic powder
08 - ½ teaspoon red pepper flakes, optional

→ Ham & Cheese Variation

09 - 1½ cups cheddar cheese, grated, reserve ½ cup for topping
10 - 2 cups diced ham
11 - 1½ cups spinach, wilted and squeezed dry
12 - ½ cup fresh chives, chopped

→ Mediterranean Sausage Variation

13 - 1½ cups crumbled cooked turkey or chicken sausage
14 - 1 cup crumbled feta cheese, reserve ⅓ cup for topping
15 - 1½ cups spinach, wilted and squeezed dry
16 - ½ cup sun-dried tomatoes, chopped
17 - ½ cup fresh chives or green onions, chopped

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a standard muffin tin.
02 - In a large mixing bowl, whisk together Greek yogurt and eggs until smooth and fully incorporated.
03 - Add flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet mixture. Stir until just combined, leaving some small lumps—do not overmix.
04 - Using a spatula, gently fold in either the ham and cheese combination or Mediterranean sausage combination with cutting motions to maintain a light dough texture.
05 - Using a ⅓ cup measuring cup or ice cream scoop, portion dough onto the prepared baking sheet spacing biscuits 2 inches apart, or fill muffin tin wells nearly to the top.
06 - Sprinkle reserved cheddar cheese or feta cheese evenly over each biscuit portion.
07 - Bake for 25 minutes until golden brown and firm when touched. Remove from oven and cool for 10 minutes before serving or storing.

# Helpful Tips:

01 -
  • They're packed with 14g of protein per biscuit, so you're actually full until lunch instead of hunting for snacks by 10am.
  • Make a double batch on Sunday and you've got grab-and-go breakfasts for two weeks straight, even after freezing.
  • Choose between ham and cheese comfort or Mediterranean bright flavors—same recipe, totally different moods.
02 -
  • Wet your hands before portioning sticky dough—sounds silly, but it changes everything and keeps you from fighting the batter.
  • That spinach squeeze is non-negotiable; I learned the hard way that soggy biscuits happen when you skip this step, so don't.
03 -
  • If you're making both variations at once, prep your mix-ins in separate bowls first so you can fold them in quickly without second-guessing yourself.
  • Wet your hands slightly when portioning—it sounds weird but it keeps the sticky dough from sticking to you instead of the pan.
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