why make this recipe
High-Protein Breakfast Biscuits are a fantastic way to kick-start your day with energy and nutrition. Packed with protein from Greek yogurt, eggs, and chicken sausage, these biscuits provide a filling breakfast option that can keep you satisfied for hours. They are not only high in protein, but also easy to make, and perfect for busy mornings. Plus, you can easily customize them with your favorite flavors.
how to make High-Protein Breakfast Biscuits
Ingredients:
- 2 cups All-Purpose Flour
- 2 cups Nonfat Plain Greek Yogurt
- 4 Large Eggs
- 30g Ground Flaxseed
- 12 Pre-Cooked Chicken Sausage Links, chopped
- 60g Chopped Spinach
- 1 cup Reduced-Fat Shredded Cheese
- 1 tbsp Baking Powder
- 2 tbsp Salt (or to taste)
- Optional Flavor Boosters: garlic powder, red pepper flakes
Directions:
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line a baking sheet with parchment paper.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- Stir in the flour, ground flaxseed, baking powder, salt, and any optional seasonings until just combined.
- Fold in the chopped chicken sausage, spinach, and cheese gently.
- Scoop about ½ cup of dough per biscuit onto the prepared muffin tin or baking sheet.
- Bake for 22-25 minutes until the biscuits are golden and firm to the touch.
- Let them cool for 10 minutes before serving or storing.
how to serve High-Protein Breakfast Biscuits
High-Protein Breakfast Biscuits can be enjoyed warm right out of the oven or at room temperature. They are perfect on their own, but you can also serve them with a side of fresh fruit or a drizzle of honey for extra sweetness. For a heartier meal, pair them with scrambled eggs or avocado slices.
how to store High-Protein Breakfast Biscuits
To store your biscuits, let them cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to a week. For longer storage, freeze them in a zip-top bag or airtight container for up to three months. Just reheat them in the oven or microwave when you’re ready to eat.
tips to make High-Protein Breakfast Biscuits
- Don’t overmix the dough; mix just until combined to keep the biscuits tender.
- Experiment with different vegetables like bell peppers or zucchini for added flavor and nutrients.
- If you like a bit of spice, add more red pepper flakes or hot sauce to your mixture.
variation
You can easily make this recipe vegetarian by omitting the chicken sausage and adding more vegetables. Try adding diced bell peppers, mushrooms, or even sun-dried tomatoes for a twist on flavor.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just be aware that it may change the texture slightly and result in denser biscuits.
How can I make these biscuits dairy-free?
You can use a dairy-free yogurt alternative and dairy-free cheese to make this recipe dairy-free.
Can I make these biscuits ahead of time?
Yes! You can prepare the mixture ahead of time, store it in the fridge, and bake them fresh in the morning. You can also bake and store them for a quick grab-and-go breakfast.
High-Protein Breakfast Biscuits
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: High Protein
Description
A nutritious and filling breakfast option packed with protein from Greek yogurt, eggs, and chicken sausage. Perfect for busy mornings!
Ingredients
- 2 cups All-Purpose Flour
- 2 cups Nonfat Plain Greek Yogurt
- 4 Large Eggs
- 30g Ground Flaxseed
- 12 Pre-Cooked Chicken Sausage Links, chopped
- 60g Chopped Spinach
- 1 cup Reduced-Fat Shredded Cheese
- 1 tbsp Baking Powder
- 2 tbsp Salt (or to taste)
- Optional Flavor Boosters: garlic powder, red pepper flakes
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line a baking sheet with parchment paper.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- Stir in the flour, ground flaxseed, baking powder, salt, and any optional seasonings until just combined.
- Fold in the chopped chicken sausage, spinach, and cheese gently.
- Scoop about ½ cup of dough per biscuit onto the prepared muffin tin or baking sheet.
- Bake for 22-25 minutes until the biscuits are golden and firm to the touch.
- Let them cool for 10 minutes before serving or storing.
Notes
Don’t overmix the dough to keep the biscuits tender. Experiment with different vegetables for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: breakfast, high-protein, biscuits, easy recipe, meal prep