Sunday mornings at my house used to be a mix of chaos and cold cereal. Then one day, I whipped up a batch of these Breakfast Protein Biscuits on a whim, and suddenly, mornings got a lot cozier and a whole lot more filling.
Table of Contents
Why You’ll Love These Breakfast Protein Biscuits
High in Protein, Low in Fuss
These biscuits pack 15g of protein each and still manage to feel like comfort food. Thanks to Greek yogurt, eggs, and hearty mix-ins like ham or chicken sausage, you get satisfying fuel without reaching for a skillet. No fancy tools. No long prep time. Just real food, mixed in one bowl and baked into golden goodness.
Perfect for Meal Prep & On-the-Go
You can bake a dozen in under 30 minutes and have breakfast (or snacks!) for the whole week. They’re just as tasty reheated and travel well in lunchboxes. For busy weekdays, they beat a granola bar by a mile.
Key Ingredients & Custom Mix-Ins
Base Ingredients Breakdown
Here’s what gives these biscuits their balanced bite:
- Greek Yogurt (2%) – creamy, tangy, packed with protein
- Eggs – help bind everything and add moisture
- All-Purpose Flour + Ground Flaxseed – for structure and a fiber boost
- Garlic Powder & Red Pepper Flakes – a gentle kick of flavor
- Baking Powder & Salt – help with rise and taste
You’ll notice there’s no butter or oil. That’s intentional. These are meant to be dense, nourishing biscuits, not flakey pastry.
Original Mix-In: Ham, Cheese & Chive
This is the version I go back to again and again. It’s got:
- 2 cups diced cooked ham
- 1.5 cups spinach
- 1.5 cups cheddar (most in the dough, some for topping)
- ½ cup chives
It’s like a complete breakfast folded into each bite.
Other Popular Variations to Try
Once you have the base down, it’s easy to play:
- Mediterranean: sun-dried tomatoes, feta, basil, and sausage
- Jalapeño Cheddar: sharp, spicy, and bold
- Red Pepper, Feta, Spinach: great for vegetarians
- Broccoli Cheddar: a sneaky way to get greens in early
You can see how these stack up next to our Blueberry Cottage Cheese Muffins with a Protein Punch or even Oatmeal Pumpkin Pancakes for a High-Protein Morning.
Step-by-Step Instructions
How to Make the Dough
Start by preheating the oven to 400°F and lining your tray. In one bowl, whisk the yogurt and eggs until smooth.
In a second bowl, mix the flour, flaxseed, spices, baking powder, and salt. Then, slowly stir the dry ingredients into the wet. It’ll be thick.
Add in your mix-ins: spinach, chives, ham, and most of the cheese. Stir with a spoon or your hands. It’s sticky don’t be afraid to get messy.
Shaping, Baking & Timing Tips
Flour your hands well. Scoop out about ⅓ cup per biscuit, shaping them into rounds about an inch thick. Arrange them on your tray and sprinkle the tops with the rest of the cheese.
Bake at 400°F for 5 minutes. Then lower the oven to 350°F and bake for another 20 minutes. Don’t open the oven mid-bake.
They’re ready when the bottoms are golden and the tops look lightly browned.
Serving Suggestions
My favorite way? Split one open and top with a fried egg and avocado. Add some berries or extra yogurt on the side for balance.
These also pair well with Egg and Cheese Toasts for Quick Savory Breakfasts.
Substitutions & Dietary Variations
Gluten-Free, Dairy-Free, Vegan Options
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Dairy-Free: Swap with thick non-dairy yogurt and shredded vegan cheese
- Vegan: Use plant-based subs and skip the meat red pepper + spinach + vegan cheese works well
- Nut-Free: These biscuits are already naturally nut-free
Mix & Match Flavor Ideas
Think of the dough as a blank canvas. Love turkey sausage and pepper jack? Toss it in. Prefer something lighter? Try mushrooms, kale, and goat cheese. The options are endless.
Storage & Reheating Tips
Refrigerating & Freezing
Store them in the fridge up to 5 days in an airtight container. For longer storage, freeze up to 3 months. Place parchment paper between layers to prevent sticking.
Best Ways to Reheat
To reheat, defrost overnight in the fridge. Warm them in a toaster oven, microwave, or air fryer. I like the air fryer it brings back the outer crisp.
Top Tips for Success
Working with Sticky Dough
This dough gets sticky. Keep a bowl of flour nearby or use a cookie scoop. Dust your hands between shaping each biscuit.
Baking Tips for Best Texture
Use parchment or a silicone mat for easy clean-up. These biscuits aren’t fluffy like buttermilk ones they’re dense and hearty, designed to fill you up and keep you going.
Always pre-cook any meat before mixing it in.
Breakfast Protein Biscuits Recipe Card
Print
Breakfast Protein Biscuits | Easy, Hearty & Delicious
- Total Time: 35 minutes
- Yield: 12 biscuits
Description
Savory, high-protein breakfast biscuits made with Greek yogurt, eggs, and customizable mix-ins. Ideal for meal prep.
Ingredients
1¾ cups plain 2% Greek yogurt
4 eggs
2½ cups all-purpose flour
¼ cup ground flaxseed (or substitute flour)
1 tsp garlic powder
½ tsp red pepper flakes
1 tbsp baking powder
2 tsp salt
1.5 cups chopped spinach
½ cup finely diced chives
1.5 cups shredded cheddar cheese (1 cup in dough, 0.5 cup for topping)
2 cups cooked diced ham
Instructions
1. Preheat oven to 400°F. Line a baking tray with parchment paper.
2. In one bowl, whisk Greek yogurt and eggs.
3. In another bowl, combine flour, flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
4. Slowly add dry mixture to wet, mixing until a thick dough forms.
5. Add spinach, chives, 1 cup cheese, and ham. Mix until fully combined.
6. Flour your hands and shape into 12 round biscuits (about ⅓ cup each). Place on tray and top with remaining cheese.
7. Bake at 400°F for 5 minutes, then reduce to 350°F and bake for another 20 minutes.
8. Do not open oven during baking. Biscuits are done when bottoms are golden and tops are lightly browned.
9. Serve warm with berries or Greek yogurt for a complete breakfast.
Notes
Store in fridge for up to 5 days or freeze for 3 months with parchment between layers.
Reheat in microwave, toaster oven, or air fryer.
Use gluten-free flour for gluten-free option.
Use thick non-dairy yogurt and dairy-free cheese for dairy-free.
Omit meat and use plant-based alternatives for vegan version.
Naturally nut-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 247
- Sugar: 2g
- Sodium: 844mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 84mg
More Such Recipes
For more morning meal prep inspiration, try:
- Easy Sausage and Egg Casserole for Meal Prep
- Oatmeal Pumpkin Pancakes for a High-Protein Morning
- Blueberry Cottage Cheese Muffins with a Protein Punch
Frequently Asked Questions
Which biscuit is high in protein?
These Breakfast Protein Biscuits contain 15g of protein each, making them a great option. The combo of Greek yogurt, eggs, cheese, and meat boosts protein without needing powders.
Is a protein cookie good for breakfast?
A protein cookie can work in a pinch, but biscuits like these offer more balance. They have fiber, protein, and real food ingredients that keep you full longer.
How can I get 30g of protein for breakfast?
Pair two of these biscuits with a hard-boiled egg or a scoop of Greek yogurt. Add some fruit, and you’re there.
How to get a 50g protein breakfast?
Have two biscuits, a protein shake, and a handful of nuts. Or top the biscuits with eggs and avocado. There are lots of ways to build it up.
Final Thoughts
A Hearty Start to Any Day
These Breakfast Protein Biscuits are all about comfort and fuel. You don’t need to skip breakfast or settle for a sugary bar. Bake once, and you’ll be set for the week.
Share, Freeze, and Enjoy Anytime
Make a double batch and stash some in the freezer. You’ll be grateful on those extra busy mornings.
And if you’re into swapping ideas or sharing your own creations, join me on Pinterest or follow along on Facebook. There’s always room at the breakfast table.