I grew up on grab-and-go mornings, and these High-Protein Breakfast Biscuits quickly became my weeknight (and weekend) cheat code. They bake up like savory muffin-biscuits loaded with Greek yogurt, eggs, spinach, shredded cheese and chopped pre-cooked chicken sausage—protein-forward, portable, and forgiving. If you like make-ahead morning options, you might also enjoy this take on a high-protein breakfast bowl with fluffy pancakes for more morning inspiration.
What makes this recipe special
This recipe hits three problems most busy cooks face: protein, speed, and storage. Each biscuit combines Greek yogurt, eggs, cheese and sausage to deliver a satiating breakfast without frying, flipping, or standing at the stove. They reheat cleanly, travel well for packed lunches, and are simple enough for kids to help assemble.
“Perfect for chaotic mornings—crispy edges, tender centers, and the spinach keeps them feeling fresh.” — a weekday review from a tester
Why else it’s worth your time:
- High-protein: Multiple protein sources keep you full until lunch.
- Make-ahead friendly: Bake once, eat all week.
- Flexible: Swap-ins for dietary needs and flavor boosters are easy.
The cooking process explained
Before you dive in, here’s the quick play-by-play so you know what to expect: whisk yogurt and eggs until smooth, fold in dry ingredients and seasonings, then stir in sausage, spinach and cheese. Scoop into a greased muffin tin or onto a baking sheet and bake at 375°F (190°C) for about 22–25 minutes. Let cool briefly so the centers set. That’s it — minimal hands-on time and straightforward steps make this an excellent weeknight or prep-day recipe.
Key ingredients
- 2 cups all-purpose flour (for a lighter crumb, spoon and level when measuring)
- 2 cups nonfat plain Greek yogurt (full-fat yields richer flavor and better structure)
- 4 large eggs
- 30 g ground flaxseed (adds fiber and a nutty texture)
- 12 pre-cooked chicken sausage links, chopped (see notes for raw sausage)
- 60 g chopped spinach (fresh or thawed frozen, squeezed dry)
- 1 cup reduced-fat shredded cheese (cheddar or mozzarella work well)
- 1 tbsp baking powder
- Salt — start with 1 tsp and taste the batter; the original recipe lists 2 tbsp which is likely excessive given the salty sausage and cheese, so adjust to preference
- Optional flavor boosters: garlic powder, crushed red pepper flakes, black pepper
Note: For gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free, use a thick dairy-free yogurt and a plant-based shredded cheese.
For more make-ahead breakfast ideas and variations, visit the breakfast recipe collection.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line a baking sheet. Greasing a muffin tin gives taller, evenly browned biscuits; a baking sheet makes flatter biscuit rounds.
- In a large bowl, whisk the Greek yogurt and eggs together until smooth and homogenous.
- Add the flour, ground flaxseed, baking powder, salt (start small), and any optional seasonings. Stir gently until just combined — avoid overmixing to keep the biscuits tender.
- Fold in the chopped pre-cooked chicken sausage, chopped spinach, and shredded cheese until evenly distributed.
- Using about ½ cup of batter per biscuit, scoop portions into the prepared tin or spoon onto the baking sheet (you should get roughly 12 biscuits).
- Bake for 22–25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the tin for 10 minutes before removing. Cooling helps the structure set so they don’t collapse.
Safety note: If using raw sausage, fully cook it first until it reaches 165°F (74°C) internally, cool, then chop and fold into the batter.
Best ways to enjoy it
- Serve warm with a swipe of Greek yogurt, hot sauce, or a dollop of salsa.
- Make breakfast sandwiches: split a biscuit and add avocado, tomato, or a fried egg.
- Pack two with fruit and a thermos of coffee for a balanced on-the-go meal.
- For brunch, set them on a platter with a small bowl of honey mustard or herbed yogurt for dipping.
Presentation tip: garnish with chopped chives or extra shredded cheese right after baking for a fresh look.
Storage and reheating tips
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Wrap individually in plastic wrap and place in a freezer bag; freeze up to 3 months.
- Reheat from fridge: Microwave 30–45 seconds on a plate, or warm in a 350°F (175°C) oven for 8–10 minutes to crisp the edges.
- Reheat from frozen: Thaw in the fridge overnight, then reheat as above; or bake frozen at 350°F (175°C) for 12–15 minutes.
Always cool completely before freezing to prevent sogginess. If you’re storing multiple layers, separate with parchment.
Pro chef tips
- Don’t overmix the batter: stir until the dry ingredients are just blended into the wet. Overworking develops gluten and makes the biscuits tough.
- Drain and squeeze thawed spinach to remove excess water — extra moisture ruins the rise.
- Use well-drained pre-cooked sausage to avoid greasy pockets in the biscuits.
- For uniform sizes, use a ½-cup scoop or measuring cup.
- To test doneness, press lightly — the center should spring back; a toothpick is the most reliable check.
- If you want a crisper exterior, brush biscuit tops with a little olive oil before baking.
Creative twists
- Veggie-forward: Replace sausage with roasted mushrooms, bell pepper, and kale for a vegetarian version.
- Spicy: Add diced jalapeño and pepper jack cheese; increase crushed red pepper flakes.
- Herb & garlic: Mix in chopped parsley, dill or basil with a teaspoon of garlic powder.
- Low-carb: Substitute 1 cup almond flour + 1 cup coconut flour and increase eggs to 5–6 for better bind (results differ; texture will be denser).
- Cheese swap: Use feta and oregano for a Mediterranean vibe.
Common questions
Q: How long do these take to prep and bake?
A: Active prep is about 10–15 minutes (chopping sausage, whisking), then 22–25 minutes baking. Plan for ~40 minutes total including cooling.
Q: Can I use raw sausage links?
A: Only use pre-cooked sausage in the batter. If you have raw links, fully cook them first (internal temp 165°F / 74°C), let cool, then chop and fold in.
Q: Are these freezer-friendly?
A: Yes — wrap individually and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Q: Why does the ingredient list say 2 tbsp salt?
A: That amount is likely a typo for most home cooks. Because sausage and cheese add salt, start with 1 tsp and adjust to taste. If you prefer low-sodium, omit added salt and rely on the sausage and cheese seasoning.
Q: Can I make smaller or larger biscuits?
A: Yes. Bake times will change — smaller bites may take 14–18 minutes, larger ones 25–30 minutes. Watch for golden tops and a clean toothpick.
Q: How do I make them fluffier?
A: Ensure your baking powder is fresh, don’t overmix, and measure flour accurately (spoon into the cup and level off). Using full-fat yogurt can also improve tenderness and lift.
High-Protein Breakfast Biscuits
Ingredients
Dry Ingredients
- 2 cups all-purpose flour For a lighter crumb, spoon and level when measuring
- 30 g ground flaxseed Adds fiber and a nutty texture
- 1 tbsp baking powder
- 1 tsp salt Start small, adjust to taste
Wet Ingredients
- 2 cups nonfat plain Greek yogurt Full-fat yields richer flavor and better structure
- 4 large eggs
Fillings
- 12 links pre-cooked chicken sausage, chopped For raw sausage, fully cook it first
- 60 g chopped spinach Fresh or thawed frozen, squeezed dry
- 1 cup reduced-fat shredded cheese Cheddar or mozzarella work well
Optional Add-ins
- garlic powder For flavor boosting
- crushed red pepper flakes For flavor boosting
- black pepper For flavor boosting
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line a baking sheet.
- In a large bowl, whisk the Greek yogurt and eggs together until smooth and homogenous.
- Add the flour, ground flaxseed, baking powder, salt, and any optional seasonings. Stir gently until just combined to keep the biscuits tender.
- Fold in the chopped pre-cooked chicken sausage, chopped spinach, and shredded cheese until evenly distributed.
- Using about ½ cup of batter per biscuit, scoop portions into the prepared tin or spoon onto the baking sheet to make roughly 12 biscuits.
Baking
- Bake for 22–25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the tin for 10 minutes before removing to help the structure set.