Breakfast protein-packed biscuits (Printable)

Fluffy, protein-rich biscuits with savory ham & cheese or Mediterranean sausage options, ideal for meal prep.

# What You'll Need:

→ Wet Ingredients

01 - 1¾ cups plain 2% Greek yogurt
02 - 4 large eggs, room temperature

→ Dry Ingredients

03 - 2½ cups all-purpose flour
04 - ¼ cup ground flaxseed
05 - 1 tablespoon baking powder
06 - 2 teaspoons salt
07 - 1 teaspoon garlic powder
08 - ½ teaspoon red pepper flakes, optional

→ Ham & Cheese Variation

09 - 1½ cups cheddar cheese, grated
10 - 2 cups diced ham
11 - 1½ cups spinach, wilted and squeezed dry
12 - ½ cup fresh chives, chopped

→ Mediterranean Sausage Variation

13 - 1½ cups crumbled cooked turkey or chicken sausage
14 - 1 cup feta cheese, crumbled
15 - 1½ cups spinach, wilted and squeezed dry
16 - ½ cup sun-dried tomatoes, chopped
17 - ½ cup fresh chives or green onions, chopped

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a muffin tin.
02 - In a large mixing bowl, whisk Greek yogurt and eggs together until smooth and fully incorporated.
03 - Add flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet mixture. Stir until just combined; some lumps are acceptable. Do not overmix.
04 - Gently fold your chosen variation (Ham & Cheese or Mediterranean Sausage) into the dough using a spatula with cutting motions to maintain a light texture.
05 - Using a ⅓ cup measuring cup or ice cream scoop, portion dough onto the prepared baking sheet, spacing 2 inches apart, or fill muffin tin wells nearly to the top.
06 - Sprinkle reserved cheddar or feta cheese on top of each biscuit.
07 - Bake for 25 minutes until golden brown and firm to the touch.
08 - Allow biscuits to cool for 10 minutes before serving or storing.

# Expert Tips:

01 -
  • 14 grams of protein means you're actually full until lunch, not reaching for snacks at 10 a.m.
  • The freezer becomes your friend—make a batch on Sunday and grab one any chaotic weekday morning.
  • Two flavor routes keep things interesting: go salty-smoky with ham or Mediterranean-bright with sausage and sun-dried tomatoes.
02 -
  • Spinach moisture is everything—if you skip the squeezing step, your biscuits will weep and collapse into dense hockey pucks, especially after freezing.
  • Room temperature eggs are non-negotiable; cold eggs create small pockets of unmixed yolk that won't incorporate smoothly into the batter.
  • Baking powder loses potency over time, so if your tin has been sitting in the cabinet for a year, grab a fresh one or your biscuits will stay flat and sad.
03 -
  • Mise en place is your secret weapon here—measure everything before you start mixing so you're not scrambling for flaxseed while eggs and yogurt are waiting to oxidize.
  • If you're short on time, these come together in 15 minutes of actual work, then the oven handles the rest while you sip coffee and pretend you have your life together.
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