Breakfast Protein Biscuits

Warm, fluffy breakfast biscuits loaded with 14g of protein and savory fillings like ham, cheddar, and spinach or Mediterranean sausage, feta, and sun-dried tomatoes. Freezer-friendly and perfect for busy mornings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 biscuits

Course: Breakfast, Brunch

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

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 tablespoon baking powder fresh
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes optional

Ham & Cheese Chive Variation

1 1/2 cups spinach wilted and squeezed dry
1/2 cup chives chopped
1 1/2 cups cheddar cheese 1/2 cup reserved for topping
2 cups diced ham

Mediterranean Sausage Variation

2 cups cooked Italian chicken sausage crumbled
1/2 cup sun-dried tomatoes chopped, oil-packed preferred
1 1/2 cups feta cheese 1/2 cup reserved for topping
2 teaspoons dried basil or 1/4 cup fresh, added after baking

Equipment

Large mixing bowl
Medium mixing bowl
whisk
Spatula or wooden spoon
Measuring cups and spoons
Cutting board and sharp knife
Cheese grater
Ice cream scoop or 1/3-cup measure
12-cup muffin tin or baking sheet
Parchment paper or silicone baking mat
Cooling rack

Method

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a 12-cup muffin tin.
In a large bowl, whisk together Greek yogurt and eggs until completely smooth with no lumps remaining.
Add flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Stir just until combined. A few lumps are okay. Do not overmix.
Gently fold in your chosen mix-ins (Ham & Cheese: spinach, chives, 1 cup cheddar, ham OR Mediterranean: sun-dried tomatoes, sausage, 1 cup feta, basil). Use a spatula in cutting motions to keep dough airy.
Wet your hands with cold water. Using a 1/3-cup measure or ice cream scoop, portion dough into 12 mounds. For muffin tins, fill each well nearly to the top. For baking sheets, space 2 inches apart.
Sprinkle reserved cheese (cheddar or feta) on top of each biscuit.
Bake for 25 minutes until deeply golden and firm when gently pressed. Rotate pan at 15 minutes for even browning. A toothpick should emerge clean or with moist crumbs.
Let biscuits rest 10 minutes before transferring to a wire rack or serving.

Notes

Greek yogurt thickness is key - if using regular yogurt, strain it first or reduce to 1 1/2 cups and add 2 tablespoons flour. Room temperature eggs blend smoother. Ensure baking powder is fresh. Wilt spinach and squeeze dry. Pat cooked sausage dry. For gluten-free: use 1:1 GF blend and add 1 teaspoon xanthan gum if blend doesn't include it.