Breakfast Protein Biscuits (Print)

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

# Ingredients:

→ Wet Ingredients

01 - 1¾ cups plain 2% Greek yogurt, room temperature
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 sharp cheddar cheese, grated, divided (reserve ½ cup for topping)
10 - 2 cups diced ham
11 - 1½ cups spinach, wilted and thoroughly squeezed dry
12 - ½ cup fresh chives, chopped

→ Mediterranean Sausage Variation

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

# Directions:

01 - Preheat oven to 375°F (190°C). Line a standard baking sheet with parchment paper or lightly grease a 12-cup muffin tin.
02 - In a large mixing bowl, whisk together Greek yogurt and eggs until completely smooth with no visible streaks.
03 - Add flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet mixture. Using a spatula, stir until just combined. Do not overmix; small lumps are desirable for tender crumb structure.
04 - Gently fold your selected mix-in variation (Ham & Cheese or Mediterranean Sausage) into the dough using a cutting motion with the spatula. Maintain a light hand to preserve airiness.
05 - Using a ⅓-cup measuring cup or ice cream scoop, portion dough onto the prepared baking sheet with 2 inches of clearance between each biscuit, or distribute into muffin tin cavities, filling nearly to the rim.
06 - Distribute reserved cheese topping evenly across each biscuit portion.
07 - Bake for 25 minutes, or until golden brown and firm when gently pressed. The tops should be set and dry to the touch.
08 - Transfer biscuits to a cooling rack or serving platter. Allow 10 minutes of cooling time before consuming or storing.

# Expert Tips:

01 -
  • They're genuinely freezer-friendly, which means Sunday prep turns into a week of grab-and-go breakfasts that taste freshly baked.
  • Fourteen grams of protein per biscuit means they actually keep you satisfied, not hunting for a snack an hour later.
  • The yogurt base creates an impossibly fluffy crumb that feels indulgent but isn't hiding calories.
02 -
  • Squeeze your cooked spinach until your hands actually hurt—any moisture left behind will make the biscuits soggy and heavy, turning your fluffy dreams into disappointment.
  • Don't skip the room temperature egg step; cold eggs won't incorporate smoothly into the yogurt, leaving you with streaky dough that bakes unevenly.
03 -
  • If you only have regular yogurt instead of Greek, either strain it through cheesecloth for a few hours or reduce the amount slightly to avoid overly wet dough that won't hold its shape.
  • Room temperature ingredients always incorporate more smoothly—pull your eggs and yogurt out of the fridge 20 minutes before you start if you have the time.
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