Breakfast Protein Biscuits (Print-Friendly Version)
Fluffy biscuits with your choice of savory ham or Mediterranean sausage, packed with protein.
# Ingredients You’ll Need:
→ Biscuit Base
01 -
1 3/4 cups plain 2% Greek yogurt
02 -
4 large eggs, at room temperature
03 -
2 1/2 cups all-purpose flour
04 -
1/4 cup ground flaxseed
05 -
1 tablespoon baking powder
06 -
2 teaspoons salt
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon red pepper flakes, optional
→ Ham & Cheese Chive Add-ins
09 -
1 1/2 cups spinach, wilted and squeezed dry
10 -
1/2 cup chives, chopped
11 -
1 1/2 cups cheddar cheese, divided (reserve 1/2 cup for topping)
12 -
2 cups diced ham
→ Mediterranean Sausage Add-ins
13 -
2 cups cooked Italian chicken sausage, crumbled
14 -
1/2 cup sun-dried tomatoes, chopped
15 -
1 1/2 cups feta cheese, divided (reserve 1/2 cup for topping)
16 -
2 teaspoons dried basil (or 1/4 cup fresh basil, add after baking)
# How to Make It:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or grease a muffin tin.
02 -
In a large bowl, whisk together Greek yogurt and eggs until the mixture is smooth and well blended.
03 -
Stir in all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Mix gently until just combined to avoid overworking the dough.
04 -
Fold in your preferred mix-ins, either the ham, cheddar, chive, and spinach combination or the Mediterranean sausage, feta, sun-dried tomatoes, and basil.
05 -
Using a 1/3 cup measure, scoop dough portions and place them onto the prepared baking sheet or into muffin tin wells.
06 -
Sprinkle each portion with reserved cheddar or feta. Bake for 25 minutes, or until biscuits are golden and set.
07 -
Allow biscuits to cool for 10 minutes before serving or storing. Enjoy warm or store for later use.
# Extra Tips:
01 -
Wet hands make shaping the sticky dough much easier.
02 -
Biscuits freeze well; reheat from frozen for 45 seconds in the microwave.
03 -
Customize the fillings by swapping your preferred meats, cheeses, or vegetables.