High-Protein Breakfast Biscuits
These high-protein breakfast biscuits are savory, portable, and packed with flavor, perfect for a busy morning or a satisfying snack.
Ingredients
For the Biscuits
- 2 cups All-Purpose Flour Measure flour properly to avoid dense biscuits.
- 2 cups Nonfat Plain Greek Yogurt Can substitute with a thick plant-based yogurt for dairy-free.
- 4 Large Eggs Use room-temperature for better mixing.
- 30 g Ground Flaxseed Essential for texture and fiber.
- 1 tbsp Baking Powder Ensure for leavening.
- 2 tbsp Salt Adjust based on sausage and cheese saltiness.
Mix-Ins
- 12 links Pre-Cooked Chicken Sausage, chopped Use cooked sausage for best results.
- 60 g Chopped Spinach Can substitute with kale or chard.
- 1 cup Reduced-Fat Shredded Cheese Can use full-fat for a richer flavor.
Optional Flavor Boosters
- 1 tsp Garlic Powder For added flavor.
- 1 tsp Red Pepper Flakes For a spicy kick.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line a baking sheet.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth and slightly glossy.
- Stir in the flour, ground flaxseed, baking powder, salt, and any optional seasonings until just combined.
- Fold in the chopped chicken sausage, chopped spinach, and shredded cheese until evenly distributed.
- Scoop about ½ cup of dough per biscuit onto the prepared muffin tin or baking sheet and smooth tops lightly. Bake for 22–25 minutes until golden and firm.
- Let cool for 10 minutes before serving or storing.
Notes
These biscuits are freezer-friendly and great for meal prep. Store in an airtight container for up to 4 days, or freeze for longer storage.