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Breakfast Protein Biscuits Recipe

Breakfast Protein Biscuits Recipe
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★★★★★

4.8 from 20 reviews

These Breakfast Protein Biscuits are a delicious and satisfying way to start your day, packed with Greek yogurt, eggs, and your choice of savory mix-ins like ham & cheese with chives or Mediterranean sausage with sun-dried tomatoes and feta. Perfectly golden on the outside and soft on the inside, they’re a high-protein, flavorful breakfast treat that is easy to prepare and bake in under an hour.

Ingredients

Scale

Base Ingredients

  • 1¾ cups Plain 2% Greek Yogurt
  • 4 Large Eggs (room temperature)
  • 2½ cups All-Purpose Flour
  • ¼ cup Ground Flaxseed
  • 1 tbsp Baking Powder
  • 2 tsp Salt
  • 1 tsp Garlic Powder
  • ½ tsp Red Pepper Flakes (optional)

Ham & Cheese Chive Add-ins

  • 1½ cups Spinach, wilted & squeezed dry
  • ½ cup Chives, chopped
  • 1½ cups Cheddar Cheese (½ cup reserved for topping)
  • 2 cups Diced Ham

Mediterranean Sausage Add-ins

  • 2 cups Cooked Italian Chicken Sausage, crumbled
  • ½ cup Sun-Dried Tomatoes, chopped
  • 1½ cups Feta Cheese (½ cup reserved for topping)
  • 2 tsp Dried Basil (or ¼ cup fresh basil added after baking)

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing a muffin tin depending on your preference for biscuit shape.
  2. Mix wet base: In a large mixing bowl, whisk together the plain Greek yogurt and room temperature eggs until the mixture is completely smooth and homogeneous, creating the wet base for your biscuits.
  3. Add dry ingredients: Gradually add the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes to the yogurt and eggs mixture. Stir gently until just combined; avoid overmixing to keep biscuits tender.
  4. Fold in mix-ins: Choose either the Ham & Cheese Chive add-ins or the Mediterranean Sausage add-ins and gently fold them into the biscuit dough to evenly distribute all the flavors.
  5. Scoop dough: Using a ⅓ cup measuring scoop, portion the biscuit dough onto the prepared baking sheet or into the muffin tin wells, maintaining even spacing for baking.
  6. Top & Bake: Sprinkle the reserved ½ cup of cheese or feta evenly over the tops of each biscuit. Place in the oven and bake for 25 minutes, or until the biscuits turn golden brown on top and feel firm to the touch.
  7. Cool & Serve: Remove the biscuits from the oven and allow them to cool on a wire rack or for about 10 minutes before serving or storing. If using fresh basil with the Mediterranean version, sprinkle it over the biscuits after cooling.

Notes

  • Room temperature eggs help the dough mix better and result in a lighter texture.
  • Wilt and squeeze dry the spinach well to avoid excess moisture in the dough.
  • Red pepper flakes are optional and can be omitted or adjusted to taste for a milder biscuit.
  • These biscuits can be stored in an airtight container for up to 3 days at room temperature, or up to a week refrigerated.
  • Freeze leftover biscuits for up to 3 months and reheat in the oven for best texture.
  • For a vegetarian version, omit the meats and add extra cheese and vegetables like roasted peppers or olives.

Nutrition

Keywords: breakfast biscuits, protein biscuits, savory biscuits, ham and cheese biscuits, Mediterranean breakfast, Greek yogurt biscuits

Find it online: https://amayaharis.com/breakfast-protein-biscuits-recipe/