High-Protein Breakfast Biscuits
These biscuits are a quick and portable breakfast option, loaded with protein from Greek yogurt, eggs, cheese, and chicken sausage, perfect for busy mornings.
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.
Notes
Serve warm with Greek yogurt, hot sauce, or salsa. These biscuits can also be used to make breakfast sandwiches or be packed for a balanced on-the-go meal.