Breakfast Protein Biscuits (Printable Version)

Fluffy, protein-rich biscuits with ham & cheese or Mediterranean sausage for easy breakfast prep.

# Components:

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

→ 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 wilted and squeezed dry spinach
16 - ½ cup chopped sun-dried tomatoes
17 - ½ cup chopped chives or green onions

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a muffin tin.
02 - In a large mixing bowl, whisk together Greek yogurt and eggs until smooth and well incorporated.
03 - Add flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet mixture. Stir until just combined; do not overmix as some lumps are desirable for texture.
04 - Gently fold your chosen variation (Ham & Cheese or Mediterranean Sausage) into the dough using a spatula with cutting motions to maintain a light, airy consistency.
05 - Using a ⅓ cup measuring cup or ice cream scoop, portion dough onto the prepared baking sheet with 2 inches between biscuits, or fill muffin tin wells nearly to the top.
06 - Sprinkle reserved cheese or feta evenly on top of each biscuit.
07 - Bake for 25 minutes until golden brown and firm to the touch.
08 - Cool for 10 minutes before serving or storing.

# Expert Tips:

01 -
  • They're legitimately fluffy and taste nothing like "healthy" biscuits—nobody will know these pack 14g of protein until you tell them.
  • One batch feeds you for half the week, and they freeze so well you can grab one straight from the freezer and reheat it in minutes.
  • You get to choose your flavor adventure: savory ham and cheese, or bright Mediterranean vibes with sausage and sun-dried tomatoes.
02 -
  • Squeezing your spinach is genuinely the difference between a fluffy biscuit and a sad, dense one—I learned this after making them twice with wimpy spinach squeezing and wondering why they were heavy.
  • If your baking powder is older than six months or has been sitting open in a humid kitchen, it won't work right; I'd buy fresh if you're unsure, and yes, it costs like a dollar.
03 -
  • If you want even more protein, mix a scoop of vanilla protein powder into the yogurt and eggs before combining with dry ingredients—it doesn't affect the texture and boosts protein to nearly 17g per biscuit.
  • Make a double batch and freeze half before baking; you can bake them frozen and they'll still turn out great, giving you the option of fresh biscuits with zero effort on busy mornings.
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