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