Jump to Recipe·Leave a Review

I stumbled upon this recipe for Breakfast Protein Biscuits on TopLush Recipes, and I fell in love right away. These savory, cheesy biscuits—available in two flavorful variations (Ham & Cheese Chive or Mediterranean Sausage)—feel like little edible superhero capes for chaotic mornings: warm, fluffy, and packed with 14 g of protein each. I can’t wait to share them with you!

Breakfast Protein Biscuits

Why I’ll Love This Recipe

I absolutely adore this recipe because:

  • They’re protein-rich—14 g per biscuit helps me power through busy mornings.

  • Versatile mix-ins let me switch between comforting ham & cheddar or bright Mediterranean flavors.

  • Freezer-friendly and quick—I can bake a batch on Sunday and freeze the rest for no-hassle breakfasts all week.

  • Simple, real ingredients make them both nutritious and satisfying, without any protein powder.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I gather:

  • 1¾ cups plain 2% Greek yogurt

  • 4 large eggs (room temperature)

  • 2½ cups all-purpose flour (or 1:1 GF blend + xanthan gum)

  • 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 wilted, squeezed-dry spinach

  • ½ cup chopped chives

  • 1½ cups shredded cheddar cheese (½ cup reserved for topping)

  • 2 cups diced ham

Mediterranean Sausage Add‑ins:

  • 2 cups cooked Italian chicken sausage, crumbled

  • ½ cup chopped sun‑dried tomatoes

  • 1½ cups crumbled feta cheese (½ cup reserved)

  • 2 tsp dried basil (or ¼ cup fresh basil added after baking)

Directions

  1. Preheat & prepare: Heat oven to 375 °F (190 °C). Line a baking sheet or grease a muffin tin.

  2. Mix the wet base: Whisk together the Greek yogurt and eggs until smooth.

  3. lakes—mix just until combined; lumps are perfectly okay.

  4. Fold in mix-ins: Gently fold in your chosen add‑ins—either the Ham & Cheese Chive set or the Mediterranean Sausage set.

  5. Shape the biscuits: Use a ⅓‑cup scoop or measure to form 12 portions. Place on baking sheet (2 inches apart) or fill muffin cups.

  6. Top & bake: Sprinkle reserved cheddar or feta on top. Bake for 25 minutes, rotating halfway if needed, until golden and firm.

  7. Cool briefly: Let them rest for 10 minutes before serving or storing.

Servings and timing

  • Yield: 12 biscuits

  • Prep time: 15 minutes | Cook time: 25 minutes | Total time: about 40 minutes

Variations

I love mixing things up, and the recipe includes several tasty spin‑off ideas:

  • Southwest Fiesta: Swap in black beans, corn, jalapeños, and pepper jack cheese; top with cilantro after baking.

  • Veggie lover’s: Skip the meat; use roasted zucchini, mushrooms, and Parmesan.

  • Pizza party version: Add Italian seasoning, pepperoni, and mozzarella—great with marinara dip.

  • Keto‑friendly: Use almond flour (2 cups) plus coconut flour (½ cup), reduce yogurt to 1¼ cups, and add an extra egg if the dough seems dry.

  • Thanksgiving leftovers: Stir in turkey, cranberry sauce, and sage—for a festive breakfast treat.

Storage/reheating

  • Freeze already baked biscuits in a zip bag; reheat in the microwave for ~ 45 seconds wrapped in damp paper towel.

  • Freeze dough scoops on a tray, then bag them; bake straight from frozen—just add 5–8 extra minutes to the time.

FAQs

1. Why are my biscuits dense?

I usually find it’s because of overmixing—just stir until the ingredients come together and leave lumps—they’re flavor fairies! Also, make sure your baking powder is fresh.

2. Can I use regular yogurt instead of Greek?

I’ve done this by straining regular yogurt in cheesecloth for about an hour or reducing it to 1½ cups and adding 2 tbsp flour. Works in a pinch!

3. My mix-ins made the dough soggy—any tips?

Absolutely—make sure to squeeze the wilted spinach dry, pat cooked sausage to remove moisture, and drain sun‑dried tomatoes if they’re oil-packed.

4. What’s the best way to reheat them without drying out?

I pop them in the microwave wrapped in a damp paper towel for ~20 seconds or heat them in a 350 °F oven for about 10 minutes—brings back that just‑baked feel.

5. Can I add other proteins or switch up the flavor?

Definitely! Those mix‑ins are just the starting point—feel free to get creative with your favorite meats, cheeses, or veggies. The dough is forgiving and fun.

Conclusion

I love how these biscuits make breakfast feel both meaningful and manageable. Real ingredients, flexible options, and freezer-ready—what’s not to love? They’ve become my Sunday mood-lifter and workweek lifesaver. Give them a try, tweak them to your taste, and let them be your morning’s edible hug.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Breakfast Protein Biscuits

Breakfast Protein Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Evee
  • Total Time: 40 minutes
  • Yield: 12 biscuits
  • Diet: Low Calorie
Print Recipe

Description

Savory, cheesy, protein-rich breakfast biscuits in two delicious variations—Ham & Cheese Chive or Mediterranean Sausage—perfect for meal prep, freezer storage, and powering through busy mornings.

Ingredients

1¾ cups plain 2% Greek yogurt

4 large eggs (room temperature)

2½ cups all-purpose flour (or 1:1 gluten-free blend + xanthan gum)

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 wilted, squeezed-dry spinach

½ cup chopped chives

1½ cups shredded cheddar cheese (½ cup reserved)

  • 2 cups diced ham
  • Mediterranean Sausage Add-ins:
  • 2 cups cooked Italian chicken sausage, crumbled
  • ½ cup chopped sun-dried tomatoes
  • 1½ cups crumbled feta cheese (½ cup reserved)
  • 2 tsp dried basil (or ¼ cup fresh basil after baking)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet or grease a muffin tin.
  2. In a large bowl, whisk together Greek yogurt and eggs until smooth.
  3. Stir in flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes—mix just until combined (lumps are okay).
  4. Gently fold in chosen mix-ins—either Ham & Cheese Chive or Mediterranean Sausage ingredients.
  5. Use a ⅓-cup scoop to form 12 biscuits. Place on baking sheet (2 inches apart) or in muffin cups.
  6. Top each with reserved cheese (cheddar or feta).
  7. Bake for 25 minutes, rotating halfway if needed, until golden and firm.
  8. Cool for 10 minutes before serving or storing.

Notes

Do not overmix to keep biscuits light and fluffy—leave some lumps.

Drain all mix-ins thoroughly to prevent soggy dough.

Try flavor twists like Southwest Fiesta, Veggie Lover’s, Pizza Party, Keto-friendly, or Thanksgiving Leftovers.

Reheat from frozen by wrapping in a damp paper towel and microwaving for 45 seconds or baking at 350°F for 10 minutes.

Freeze dough scoops raw and bake directly from frozen—add 5–8 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 230
  • Sugar: 2g
  • Sodium: 530mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 95mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star