Name: Breakfast Protein Biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1¾ cups plain 2% Greek yogurt; 4 large eggs (room temperature); 2½ cups all-purpose flour; ¼ cup ground flaxseed; 1 tbsp baking powder; 2 tsp salt; 1 tsp garlic powder; ½ tsp red pepper flakes (optional); 1½ cups chopped spinach (wilted & squeezed dry); ½ cup chives, chopped; 1½ cups shredded cheddar cheese (½ cup reserved for topping); 2 cups diced ham; 2 cups cooked Italian chicken sausage, crumbled; ½ cup sun-dried tomatoes, chopped; 1½ cups crumbled feta cheese (½ cup reserved for topping); 2 tsp dried basil (or ¼ cup fresh basil, added after baking)

These Breakfast Protein Biscuits are fluffy, savory, and loaded with wholesome ingredients like Greek yogurt, eggs, flaxseed, and your choice of two delicious add-in combinations. Whether I’m going for the Ham & Cheese Chive version or craving the bold Mediterranean Sausage variation, these biscuits give me a powerful, protein-packed start to the day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¾ cups plain 2% Greek yogurt

4 large eggs (room temperature)

2½ cups all‑purpose flour

¼ cup ground flaxseed

1 tbsp baking powder

2 tsp salt

1 tsp garlic powder

½ tsp red pepper flakes (optional)

Ham & Cheese Chive Variation:

1½ cups chopped spinach (wilted & squeezed dry)

½ cup chives, chopped

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

2 cups diced ham

OR Mediterranean Sausage Variation:

2 cups cooked Italian chicken sausage, crumbled

½ cup sun‑dried tomatoes, chopped

1½ cups crumbled feta cheese (½ cup reserved for topping)

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

Directions

I start by preheating the oven to 375 °F (190 °C) and preparing a baking sheet with parchment paper or greasing a 12-cup muffin tin.

In a large bowl, I whisk the Greek yogurt and eggs until smooth.

Then I stir in the flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined. I avoid overmixing to keep the texture light.

I fold in one of the two add-in combinations — either the Ham & Cheese Chive or the Mediterranean Sausage mix.

Using a ⅓-cup scoop, I portion the dough into 12 mounds on the baking sheet or fill each muffin tin nearly to the top. When the dough gets sticky, I wet my hands to shape them more easily.

I sprinkle the reserved cheese on top of each biscuit.

I bake them for about 25 minutes, rotating halfway through if needed, until they’re golden brown and set.

After removing them from the oven, I let them rest for 10 minutes before serving to help them firm up.

Servings and timing

This recipe makes 12 hearty biscuits.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: ~245 kcal per biscuit

Variations

I often switch things up depending on what I have on hand. Sometimes I’ll use turkey bacon or roasted vegetables instead of ham or sausage. I’ve also made a spicy version by adding jalapeños and pepper jack cheese. For a dairy-free take, I swap the yogurt for a plant-based version and use vegan cheese. The base dough is really flexible, so it’s easy to get creative.

Storage/Reheating

I store any leftover biscuits in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them individually wrapped for up to 3 months. When I’m ready to reheat, I microwave one biscuit for about 30–40 seconds or warm them in a 350 °F (175 °C) oven for 8–10 minutes. They reheat beautifully without drying out.

FAQs

How much protein is in each biscuit?

Each biscuit contains about 12–15 grams of protein, depending on which variation I use and the specific ingredients (like the type of cheese or sausage).

Can I make these gluten-free?

Yes, I swap the all-purpose flour with a good-quality gluten-free baking blend that includes xanthan gum. I’ve had success using 1:1 gluten-free flour mixes.

Can I use different types of yogurt?

I prefer 2% Greek yogurt for the best texture and moisture, but I’ve used whole milk Greek yogurt or even non-dairy alternatives like coconut yogurt with good results.

Can I make these without a muffin tin?

Absolutely. I scoop the dough onto a parchment-lined baking sheet in mounds — they spread slightly but still bake up nicely.

Do these biscuits taste eggy?

Not at all. Even though they contain eggs, the flavor is balanced by the yogurt, cheese, and savory seasonings. The texture is more biscuit-like than quiche-like.

Conclusion

These Breakfast Protein Biscuits have become a staple in my weekly meal prep. They’re flavorful, filling, and endlessly customizable. Whether I’m feeding my family or stocking my freezer, I know I can rely on these savory muffins to deliver a nourishing and delicious breakfast every time.

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