Breakfast Protein Biscuits (Printable)

Fluffy biscuits featuring ham & cheese or Mediterranean sausage, ideal for prepping ahead and freezer storage.

# What You'll Need:

→ 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 fresh chives, chopped

→ Mediterranean Sausage Variation

13 - 1½ cups crumbled cooked turkey or chicken sausage
14 - 1 cup feta cheese, crumbled
15 - 1½ cups spinach, wilted and squeezed dry
16 - ½ cup sun-dried tomatoes, chopped
17 - ½ cup fresh chives or green onions, chopped

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a muffin tin.
02 - In a large bowl, whisk together Greek yogurt and room temperature 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 without overmixing; some lumps should remain for tender texture.
04 - Gently fold in your chosen variation (Ham & Cheese or Mediterranean Sausage) using a spatula with cutting motions to maintain lightness and structure.
05 - Using a ⅓ cup measuring cup or ice cream scoop, portion dough onto the prepared baking sheet with 2 inches between each biscuit, or fill muffin tin wells nearly to the top.
06 - Sprinkle reserved cheese or feta evenly on top of each biscuit portion.
07 - Bake for 25 minutes until golden brown and firm to the touch.
08 - Cool for 10 minutes before serving or storing. Transfer to wire rack if storing for later use.

# Expert Suggestions:

01 -
  • Fourteen grams of protein per biscuit means you're actually full until lunch, not hunting for snacks by 10 a.m.
  • They freeze beautifully—bake once, eat all month without the morning scramble.
  • Two flavor variations keep things from getting boring, so you can match your mood or what's in your fridge.
02 -
  • Squeezing your spinach is non-negotiable—I learned this the hard way with a batch that came out gummy, and now I squeeze it in a clean kitchen towel until it's almost paper-dry.
  • Room temperature eggs make all the difference; cold eggs create little flecks that don't blend smoothly into the yogurt base.
03 -
  • Fresh baking powder makes a visible difference in rise and fluff—replace yours if you can't remember when you bought it.
  • Prepping your mix-ins the night before means your morning baking is literally five minutes of mixing and scooping.
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