Breakfast Protein Biscuits (Print View)

Fluffy, protein-rich biscuits with savory ham & cheese or Mediterranean sausage variations.

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

→ Mediterranean Sausage Variation

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

# 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 fully 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 acceptable.
04 - Gently fold in your selected variation ingredients using a spatula with cutting motions to maintain dough lightness and structure.
05 - Using a ⅓ cup measuring cup or ice cream scoop, portion dough onto prepared baking sheet with 2 inches between biscuits, or fill muffin tin wells nearly to the top.
06 - Sprinkle reserved cheese on top of each biscuit portion.
07 - Bake for 25 minutes, or until golden brown and firm to the touch.
08 - Cool for 10 minutes before serving or transferring to storage containers.

# Expert Advice:

01 -
  • They deliver 14 grams of protein per biscuit without tasting like you're eating a protein bar in disguise.
  • The Greek yogurt keeps them incredibly moist and fluffy, making them feel like an actual treat instead of a health obligation.
  • You can prep these in bulk and freeze them for lazy mornings when you need something substantial but have no time.
  • Two flavor variations mean you're never bored, and both come together faster than you'd expect.
02 -
  • If you use regular yogurt instead of Greek yogurt, it has too much liquid and your biscuits will spread into pancakes; either buy Greek yogurt or strain regular yogurt through cheesecloth for a few hours beforehand.
  • Wilting and thoroughly squeezing the spinach is non-negotiable because any moisture left behind will make your biscuits soggy and disappointing by the next day.
  • Cold eggs won't incorporate smoothly and will create an uneven texture, so take two minutes to let them sit on the counter before you start.
03 -
  • Room temperature ingredients blend more smoothly, so take your eggs and yogurt out of the fridge about 15 minutes before you start if you remember, or just accept that this step takes one extra minute and it's worth it.
  • Baking powder loses its potency over time, so if your container has been open for more than a year, buy a fresh one or your biscuits won't rise the way they should.
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