Savory Breakfast Protein Biscuits Recipe

Say goodbye to boring breakfasts with these delicious high-protein breakfast biscuits! They’re packed with savory flavor and make an incredibly satisfying start to your day. Perfect for meal prepping, these Breakfast Protein Biscuits use a Greek yogurt base, which adds both moisture and a significant protein boost. Get ready to enjoy a quick, easy, and super tasty breakfast that keeps you full and energized.

Why You’ll Love These Protein Biscuits

You’ll quickly fall in love with these savory protein biscuits for many great reasons.

• High Protein Content: Each biscuit offers a fantastic 15g of protein, helping you stay full and focused longer. These make excellent high-protein biscuits!
• Savory & Satisfying: Move over, sweet pastries! These savory breakfast protein biscuits are packed with cheese, Jambon de dinde, and herbs, offering a truly satisfying morning meal.
• Customizable Mix-ins: Easily adjust the flavor by swapping out mix-ins like different cheeses, vegetables, or cooked meats.
• Convenient Meal Prep: Bake a batch of these protein-packed biscuits on Sunday, and enjoy grab-and-go breakfasts all week long. They are perfect for busy schedules.

Ingredients

Gather these simple ingredients to create your savory Breakfast Protein Biscuits. We use a blend of wet and dry components, plus tasty mix-ins, to create a flavorful and hearty biscuit that’s perfect for any morning. This recipe focuses on fresh, readily available items for a delicious outcome.

• 1 ¾ cups plain 2% Greek yogurt
• 4 eggs
• 2 ½ cups all-purpose flour
• ¼ cup ground flaxseed
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1.5 cups spinach, chopped
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded (divided)
• 2 cups cooked Jambon de dinde, diced

Notes & Substitutions

For the best breakfast protein biscuits, consider these notes and substitution ideas.

• Greek Yogurt: Use 0%, 2%, or 5% plain Greek yogurt. The fat content mainly affects richness, but all types work well in these biscuits. As highlighted by Macrina Bakery, Greek yogurt offers both moisture and a dense, creamy texture to baked goods.
• Flour: You can substitute up to half of the all-purpose flour with whole wheat flour for added fiber. For a gluten-free option, use a 1:1 gluten-free baking flour blend, ensuring it contains xanthan gum.
• Ground Flaxseed: This adds fiber, omega-3s, and a subtle nutty flavor. You can omit it if needed, but it contributes to the overall nutrition of these protein biscuits. According to the USDA, ground flaxseed is a rich source of omega-3 fatty acids and fiber. Chia seeds can be a rough substitute.
• Dairy-Free: Use plain, unsweetened dairy-free Greek-style yogurt (like almond or coconut-based) and a dairy-free shredded cheese alternative.
• Vegan Considerations: Omit the Jambon de dinde and eggs. Replace eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes) and ensure all cheese and yogurt are dairy-free.

Equipment

Making these Breakfast Protein Biscuits requires just a few basic kitchen tools. You likely have most of these on hand already, making this recipe even easier for beginners.

• Large mixing bowls (2)
• Whisk
• Baking tray
• Parchment paper

Instructions

Follow these simple, step-by-step instructions to bake your delicious Breakfast Protein Biscuits. This method ensures fluffy, flavorful biscuits every time, perfect for a beginner baker. You’ll have savory protein biscuits ready in no time!

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper. This prevents sticking and makes cleanup a breeze for your savory biscuits.
2. Combine Wet Ingredients: In a medium mixing bowl, whisk together the plain Greek yogurt and eggs until smooth and well combined. Set this aside.
3. Combine Dry Ingredients: In a separate medium mixing bowl, combine the all-purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt. Whisk these dry ingredients thoroughly to ensure even distribution.
4. Mix Dough: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can lead to tough biscuits. A few streaks of flour are fine.
5. Fold in Mix-ins: Add all your chosen mix-ins: the chopped spinach, finely diced chives, diced Jambon de dinde, and 1 cup of the shredded cheddar cheese. Mix until all ingredients are fully incorporated into the dough. You might find it easiest to use your hands to gently fold and ensure everything is evenly distributed throughout the biscuit dough.
6. Shape Biscuits: Lightly flour your hands to prevent sticking. Divide the dough into 12 even-sized portions. Shape each portion into a 1-inch thick, round disk-shaped biscuit. Each biscuit should be about ⅓ cup of batter.
7. Arrange and Top: Arrange the shaped biscuits on the prepared baking tray. Depending on your tray size, you might need two trays to ensure the biscuits are evenly spaced and bake properly. Sprinkle the tops of the Breakfast Protein Biscuits with the remaining ½ cup of shredded cheddar cheese.
8. Bake: Bake the biscuits at 400°F (200°C) for 5 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20 minutes. Do not open the oven door during this temperature change.
9. Check Doneness: Your protein biscuits are done when the bottoms are golden brown and the tops are just beginning to brown. A toothpick inserted into the center should come out clean.
10. Cool and Serve: Let the Breakfast Protein Biscuits cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm!

Pro Tips & Troubleshooting

Achieving perfect Breakfast Protein Biscuits is simple with a few smart techniques. These tips will help you avoid common baking pitfalls and ensure delicious results every time.

• Handling Sticky Dough: If the dough is too sticky, lightly flour your hands or the surface where you are shaping the biscuits. Avoid adding too much extra flour to the dough itself.
• Uniform Size: Use a ¼ or ⅓ cup cookie scoop to portion the dough for uniformly sized protein biscuits. This ensures even baking.
• Do Not Overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix until just combined.
• Fresh Baking Powder: Ensure your baking powder is fresh for the best rise. Test it by adding a teaspoon to hot water; it should fizz immediately.
• Oven Temperature Sequence: The initial high temperature helps the biscuits rise quickly, while the lower temperature ensures they cook through without burning. Do not open the oven door.
• Parchment Paper: Always use parchment paper for easy removal and cleanup. This prevents your savory biscuits from sticking to the tray.

Serving, Storage & Variations

These versatile Breakfast Protein Biscuits are perfect on their own or paired with other favorites. You can also easily store them for later or experiment with exciting new flavors!

Serving Suggestions

• Pair a Breakfast Protein Biscuit with a fried egg and sliced avocado for a complete, balanced meal.
• Enjoy alongside a bowl of fresh berries and an extra dollop of Greek yogurt for a lighter option.

Storage & Reheating

• Refrigerate: Store cooled protein biscuits in an airtight container in the refrigerator for up to 5 days.
• Freeze: Freeze cooled biscuits in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Place parchment paper between biscuits to prevent sticking.
• Reheating: Reheat refrigerated biscuits in a toaster oven or air fryer at 300°F (150°C) for 5-7 minutes, or microwave for 30-60 seconds until warm. Frozen biscuits can be reheated directly in a toaster oven or air fryer for 10-15 minutes.

Flavor Variations

• Jalapeño Cheddar: Add 2 tablespoons of finely diced fresh or pickled jalapeños along with the 1.5 cups of shredded cheddar cheese for a spicy kick in your protein biscuits.
• Sausage and Cheese: Use 2 cups of cooked and crumbled ground chicken or turkey sausage in place of Jambon de dinde, combined with cheddar cheese.
• Red Pepper, Spinach & Feta: Mix in 1.5 cups feta cheese, 1.5 cups chopped spinach, and ½ cup diced red bell pepper. Add 2 teaspoons dried basil for an Italian twist (omit Jambon de dinde.
• Broccoli Cheese: Incorporate 1.5 cups finely diced and steamed broccoli florets with 1.5 cups shredded cheddar cheese for a classic combination.

Nutrition

Each of these satisfying Breakfast Protein Biscuits provides a substantial amount of protein to kickstart your day. They are a great way to enjoy a balanced and delicious breakfast.

Nutritional information is an estimation and may vary based on specific ingredient brands and preparation methods.

FAQ

Got questions about these delicious and hearty Breakfast Protein Biscuits? We have some answers to help you enjoy them even more.

• Are these biscuits a full meal? Each biscuit provides 15g of protein, making it a great base. For a complete meal, pair them with a fried egg and avocado or a side of fruit and extra Greek yogurt to add more nutrients.
• Do you need to add the flour? Yes, flour is essential for the structure and texture of the biscuits. It provides the necessary gluten to hold the ingredients together and gives them their characteristic rise and tender crumb.

Conclusion

These Savory Breakfast Protein Biscuits are truly a game-changer for busy mornings. They are incredibly easy to make, packed with satisfying protein, and wonderfully versatile, allowing for endless customization with your favorite mix-ins. You can easily whip up a batch for delicious grab-and-go breakfasts all week long. Give this recipe a try today and discover how simple and tasty healthy eating can be. Share your creations and let us know what you think of these amazing homemade protein biscuits!

Save

Savory Breakfast Protein Biscuits Recipe

These hearty savory biscuits are packed with protein from Greek yogurt, eggs, Jambon de dinde and chicken sausage, making them a perfect and fulfilling breakfast or brunch option. Loaded with cheese, spinach, and sun-dried tomatoes, they offer a burst of flavor in every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings 12 biscuits

Calories 350 kcal

Equipment

• Baking tray
• Parchment paper
• medium mixing bowls
• Whisk

Ingredients

  

Wet Ingredients

• 1.75 cups plain 2% Greek yogurt
• 4 eggs

Dry Ingredients

• 2.5 cups all purpose flour
• 0.25 cup ground flaxseed
• 1 teaspoon garlic powder
• 0.5 teaspoon red pepper flakes
• 1 tablespoon baking powder
• 2 teaspoon salt

Mix-ins

• 1.5 cups chopped spinach
• 0.5 cup finely diced chives
• 1.5 cups shredded cheddar cheese divided
• 2 cups Jambon de dinde
• 0.5 cup chopped sun dried tomatoes
• 2 cups cooked Italian chicken sausage removed from casing
• 1.5 cups feta cheese
• 2 teaspoon dried basil

Instructions

 

Preparation

• Preheat oven to 400F and line a baking tray with parchment paper.

Mixing Dough

• Whisk Greek yogurt and eggs in one medium bowl, then combine flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt in a separate medium bowl.
• Gradually add the dry mixture to the wet ingredients, mixing well.
• Fold in spinach, chives, 1 cup of the cheddar cheese, Jambon de dinde, sun-dried tomatoes, cooked Italian chicken sausage, and feta cheese; mix thoroughly, using your hands if needed to ensure everything is fully incorporated.

Baking

• Lightly flour your hands, then divide the dough into 12 even-sized one-inch thick round biscuits and arrange them on the prepared baking tray(s); sprinkle the tops with the remaining cheddar cheese.
• Bake at 400F for 5 minutes, then reduce the temperature to 350F and bake for an additional 20 minutes until the bottoms are golden brown and the tops are just beginning to brown.

Notes

For best results, ensure all mix-ins are evenly distributed throughout the dough. You may need to use two baking trays to prevent overcrowding, which helps the biscuits brown properly. Experiment with different cheeses or cooked meats for variety.

sofia benali

Sofia Ben Ali is a 34-year-old chef from Morocco who has a deep passion for cooking. Inspired by the vibrant flavors of her childhood in Tunis, she pursued her culinary studies in France, where she fell in love with French gastronomy. Today, Sofia runs a successful catering business known for her innovative dishes that beautifully blend Arabian and French flavors. Through cooking classes and social media, she shares her culinary journey, inspiring others to explore the joys of cooking while honoring her rich heritage.