Introduction

These Breakfast Protein Biscuits are a delicious and satisfying way to start your day. Packed with Greek yogurt and eggs, they’re high in protein and perfect for a quick breakfast or snack. You can customize them with ham and cheese or a Mediterranean sausage twist.

This is a close-up image of six round, baked biscuit-like patties on a dark metal tray. Each patty has a golden-yellow top with small bits of melted cheese, mixed with green herbs and tiny pieces of reddish meat embedded throughout the doughy, light beige base. The texture on top looks slightly crisp, while the sides and bottoms are soft and fluffy. The tray sits on a white marbled surface, and some small green herb pieces are scattered near the tray edges. The lighting highlights the warm, appetizing colors and textures of the patties. photo taken with an iphone --ar 4:5 --v 7

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)

Ham & Cheese Chive Add-ins:

1½ cups Spinach, wilted and squeezed dry
½ cup Chives, chopped
1½ cups Cheddar Cheese (reserve ½ cup for topping)
2 cups Diced Ham

Mediterranean Sausage Add-ins:

2 cups Cooked Italian Chicken Sausage, crumbled
½ cup Sun-Dried Tomatoes, chopped
1½ cups Feta Cheese (reserve ½ cup for topping)
2 tsp Dried Basil (or ¼ cup fresh basil to add after baking)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
Step 2: In a large bowl, whisk together the Greek yogurt and eggs until smooth and well combined.
Step 3: Add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet mixture. Stir gently until just combined—avoid overmixing.
Step 4: Fold in your choice of add-ins: either the ham and cheese with spinach and chives, or the Mediterranean sausage mix with sun-dried tomatoes and basil.
Step 5: Scoop the dough using about ⅓ cup per biscuit and place them evenly spaced on the baking sheet or into the muffin tin wells.
Step 6: Sprinkle the reserved cheese or feta on top of each biscuit for extra flavor and a golden crust.
Step 7: Bake for 25 minutes, or until the biscuits are golden brown and firm to the touch.
Step 8: Allow the biscuits to cool for about 10 minutes before serving or storing.

Tips & Variations

For a lighter biscuit, try using part whole-wheat flour in place of all-purpose flour.
Wilt the spinach by briefly steaming or microwaving it before squeezing out excess moisture to prevent sogginess.
Add fresh herbs like parsley or dill for extra freshness in either version.
If you prefer less spice, omit the red pepper flakes or reduce the amount to taste.
These biscuits can be made vegetarian by omitting meat and adding extra cheese and veggies like bell peppers or mushrooms.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F (175°C) for 10 minutes or microwave for 20–30 seconds until heated through. These biscuits also freeze well—place them in a freezer-safe bag and keep for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of seven round cheesy biscuits stacked on a dark tray, each biscuit having a golden-brown top with melted cheese and flecks of green herbs and small bits of red, likely bacon. The texture looks soft and crumbly with bits of green herbs visible throughout each biscuit. The background includes scattered chopped green onions and a white marbled surface.

photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of yogurt?

Yes, you can substitute plain Greek yogurt with regular plain yogurt or a dairy-free alternative, but the texture may be slightly less dense and protein content lower.

Can I prepare the dough ahead of time?

It’s best to bake the biscuits fresh for optimal rising and texture. However, you can mix the dough and refrigerate it overnight; just allow it to come to room temperature before baking.

Breakfast Protein Biscuits with Ham, Cheese, and Spinach or Mediterranean Sausage and Feta Recipe

Print Recipe

★★★★★

4.6 from 755 reviews

These Breakfast Protein Biscuits are a perfect high-protein, savory start to your day. Made with Greek yogurt, eggs, and all-purpose flour, these biscuits can be customized with either a ham and cheese chive mix or a Mediterranean sausage and feta blend. They are baked until golden and fluffy, making them an excellent make-ahead breakfast or snack option that is flavorful and satisfying.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 biscuits 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Base 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)

Ham & Cheese Chive Add-ins

1½ cups Spinach, wilted & squeezed dry
½ cup Chives, chopped
1½ cups Cheddar Cheese (½ cup reserved for topping)
2 cups Diced Ham

Mediterranean Sausage Add-ins

2 cups Cooked Italian Chicken Sausage, crumbled
½ cup Sun-Dried Tomatoes, chopped
1½ cups Feta Cheese (½ cup reserved for topping)
2 tsp Dried Basil (or ¼ cup fresh, added after baking)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly grease a muffin tin if preferred for portion control.
Mix Wet Base: In a large bowl, whisk together the plain Greek yogurt and eggs until the mixture is smooth and uniform. This provides the moist foundation for the biscuit dough.
Add Dry Ingredients: To the wet mixture, add the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Stir gently until just combined, being careful not to overmix to keep the biscuits tender.
Fold in Add-ins: Choose your preferred filling—either the ham & cheese chive mix or the Mediterranean sausage mixture. Carefully fold these ingredients into the biscuit dough to distribute flavors evenly.
Scoop Dough: Using a ⅓ cup measuring cup, scoop portions of dough onto the prepared baking sheet or into the muffin tin wells, spacing evenly to allow for rising.
Top and Bake: Sprinkle the reserved ½ cup of cheese (cheddar or feta, depending on your mix-in choice) over each biscuit. Bake in the preheated oven for 25 minutes or until the biscuits are golden on top and firm to the touch.
Cool: Remove the biscuits from the oven and let them cool for 10 minutes before serving or storing. This ensures they set properly and are easier to handle.

Notes

For best results, use room temperature eggs to ensure better mixing and texture.
You can substitute the plain 2% Greek yogurt with full-fat Greek yogurt for a richer flavor; however, adjust moisture if needed.
If making ahead, these biscuits store well in an airtight container for up to 3 days or freeze for up to 1 month.
To reheat, warm in the oven at 350°F (175°C) for about 10 minutes or microwave for 30 seconds to 1 minute.
If you prefer a spicier biscuit, increase the red pepper flakes to taste.
Feel free to add fresh basil after baking to enhance the Mediterranean version’s flavor and aroma.

Keywords: protein biscuits, breakfast biscuits, savory biscuits, Greek yogurt biscuits, ham and cheese biscuits, Mediterranean sausage biscuits, high protein breakfast