A savoury breakfast you can meal prep! These Protein Biscuits are easy to make and customizable with your favorite cheeses, meats and veggies.
We need more savory meal prep breakfasts. I love my mason jar meal prep omelettes and spinach feta egg cups, but I also know that the egg ick is REAL.
So if you're looking for more savoury meal prep breakfasts that aren't just hard boiled eggs, you're in the right place. These breakfast protein biscuits are the recipe to try!
I used a variation of my yogurt dough for this recipe. It's not traditional, but it works so well- see my recipes for cinnamon buns and bagels if you don't believe me. The Greek yogurt is what makes these high protein biscuits, especially compared to your everyday biscuits from a fast food chain.
With 15g of protein per biscuit, they can easily be paired with some berries and Greek yogurt for a balanced breakfast.
Why This Recipe Is Dietitian Approved
- Higher protein. Each biscuit has 15g of protein, making them an excellent addition to any balanced breakfast.
- Savoury meal prep. Full of herbs, cheese and diced ham, this is a savoury meal prep breakfast you'll love.
- Customizable. I've shared my favourite mix-ins below, but you can add in whatever you'd like. Make it vegetarian, use a new cheese, switch it up any way you want!
Ingredients
Greek yogurt. I love using greek yogurt in my baking (such as my cinnamon rolls) as it’s a great way to boost the protein, while adding a moist and fluffy texture without adding additional fat. For this recipe you can use plain greek yogurt (0%, 2% or 5% fat varieties will all work).
Eggs. To help add protein, bind the biscuits together and help create a fluffier texture.
Flour. I use all purpose flour as it’s readily available and great for baking. Whole wheat baking flour will work as well.
Flax seed. For additional protein and fiber. You can find flax seeds in the health foods section of your grocery store. I recommend blending them yourself for optimal freshness.
Spices. Garlic powder, salt and red pepper flakes are what we use in this recipe.
Baking powder. Ensure your baking powder is not expired- this is a crucial ingredient to ensure these biscuits rise.
Mix ins. You can change this up (see my suggestions below), but I went with fresh chives, cheddar cheese, spinach (fresh or defrosted frozen) and ham.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Preheat the oven 400F and line a baking tray with parchment paper.
In a medium mixing bowl, whisk together Greek yogurt and eggs. In a separate medium mixing bowl, combine flour, ground flax seed, garlic powder, red pepper flakes, baking powder and salt.
Slowly add the dry ingredients into the wet ingredients, mixing well.
Add spinach, chives, 1 cup of the shredded cheese and the ham. Mix until the ingredients are fully combined. You may need to use your hands to ensure everything is fully incorporated.
Lightly flour your hands and divide the dough into 12 even-sized 1-inch round disk shaped biscuits (about ⅓ cup of batter in each). Arrange the biscuits on the prepared baking tray (please note depending on the size of your tray you may need to use 2 trays to ensure the biscuits are evenly spaced). Sprinkle the tops with the remaining cheese.
Bake at 400F for 5 minutes, decrease the temperature to 350F and bake for an additional 20 minutes (do not open the oven in between). Once the bottom of the biscuits are golden brown and the tops are just beginning to brown, your biscuits are done!
Serve with berries for a balanced breakfast and enjoy!
Substitutions and Variations
To make gluten-free: gluten free all purpose flour is a great option for these. I have not tested a flour substitute such as almond flour yet but when I do I will update this post.
To make dairy-free: I have not tested this recipe with a dairy free yogurt option, though I will recommend a thicker non dairy yogurt such as this one. You can substitute the cheese with any dairy-free cheese of choice.
To make vegan: Follow dairy-free swaps and omit any meat add-ins.
To make nut-free: This recipe is naturally nut-free.
If you are looking to change up the mix-ins, you can customize by swapping the ham, chives, cheese and spinach for one of these variations:
- Jalapeno cheddar: 2 tablespoon finely diced jalapenos + 2 cups cheddar cheese
- Sausage and cheese: 1 lb ground chicken or turkey sausage + 2 cups cheddar cheese
- Red pepper, spinach, feta: ½ cup feta cheese + 1 red bell pepper, diced + 1.5 cups spinach (for additional protein you can add 2 cups of ham)
- Broccoli cheese: 1.5 cups finely diced broccoli + 1.5 cups shredded cheddar cheese
Equipment
Storage
These protein biscuits are great for meal prep. They can be stored in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. *For best freezer storage please allow them to cool FULLY and I recommend eseparatingahc biscuit with a piece of parchment paper to avoid sticking!
To reheat from frozen, allow to defrost in the fridge overnight. Heat in the toaster, air fryer or microwave.
Top Tips for Success
This dough is a fairly sticky and it can get a little messy when dividing into even sized biscuits.
While shaping, my biggest recommendation is to continuously lightly flour your hands between handling each biscuit. If you would rather use a cookie scoop to drop the biscuits you can too. The biscuits may not be perfectly shaped, but they will still taste great! It is also helpful to use parchment paper or a silicone baking mat.
Frequently Asked Questions
These breakfast biscuits are higher in protein than a traditional biscuit. However, we generally want to aim for about 25-30g of protein at each meal and these fall a little short. For a balanced meal, I like slicing a biscuit in half and topping with a fried egg and some avocado. You can also try pairing with your favourite berries and a bit of additional Greek yogurt.
Yes!! The flour helps hold these biscuits together, allow them to rise and add some carbohydrates for energy. Without the flour these will be VERY wet and sticky!
More Savoury Breakfast Recipes
The savoury breakfast recipes you need in your life:
- Herb and Cheddar Greek Yogurt Bagels
- Chorizo, Egg & Green Chili Breakfast Casserole
- Savoury Cottage Cheese Breakfast Muffins
- Easy Sweet Potato Egg Nests
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these breakfast protein biscuits, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Breakfast Protein Biscuits
Ingredients
- 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 teaspoon salt
- 1.5 cups spinach chopped
- ½ cup chives finely diced
- 1.5 cups cheddar cheese shredded, divided
- 2 cups cooked ham diced
Instructions
- Preheat the oven 400F and line a baking tray with parchment paper.
- In a medium mixing bowl whisk together greek yogurt and eggs. In a separate medium mixing bowl, combine flour, ground flax seed, garlic powder, red pepper flakes, baking powder and salt.
- Slowly add the dry ingredients into the wet ingredients, mixing well.
- Add spinach, chives, 1 cup of the shredded cheese and the ham. Mix until the ingredients are fully combined (you may need to use your hands to ensure everything is fully incorporated.
- Lightly flour your hands and divide the dough into 12 even-sized 1-inch round disk shaped biscuits(about ⅓ cup of batter in each). Arrange the biscuits on the prepared baking tray (please note depending on the size of your tray you may need to use 2 trays to ensure the biscuits are evenly spaced). Sprinkle the tops with the remaining cheese.
- Bake at 400F for 5 minutes, decrease the temperature to 350F and bake for an additional 20 minutes (do not open the oven in between). Once the bottom of the biscuits are golden brown and the tops are just beginning to brown, your biscuits are done!
Juin
Tried it! Loved it. I did just a quarter of the recipe to sample before committing, and my dough was wet and sticky compared to the pictures. The reason is because I'm bad at math and only put 5 tbsps of flour instead of 9. Oops! Still worked great! I wish I could post the pictures to show they looked very close to the originals despite that. I also did cooked quinoa and no flax, I'm not a flax person but I'll put quinoa in anything! My sample biscuits were tender and fluffy and delicious! AND they are fantastic for make ahead so my family can grab and go in the morning and have a better day because they're getting a solid start with food. Thanks for the great recipe!
Stacey
Did you replace cooked quinoa for flax, exact measurements?
Ashleigh
Hello, I can't wait to try this recipe. I'm wondering if I could replace the yogurt with cottage cheese and what the ratio would be. Thanks!
Nicole Addison
Hi Ashleigh I do not recommend using cottage cheese as I do not believe it will provide the same rise and structure the biscuits have! I would recommend trying my cottage cheese breakfast muffins!
Rebecca Connolly
Made these as soon as I saw them and they did not disappoint! Huge breakfast lover and these are a savory dream 🫶
Angie
These look yummy - can’t wait to try them! I was wondering if you have a suggestion as to what kind of ham to use - is there a brand/type you like? I would usually use ham leftovers but don’t have any right now…
Vicky Wolf
Hi, I made this recipe and it came out super amazing, family loved it. My biscuits also came out huge with the 1/3cup measurements per biscuits! I will definitely make these biscuits part of our breakfast rotation! Thanks!
Daryl Martinke
Can these be frozen for a later time? Any suggestions as to how to reheat them?
Nicole Addison
Hi Daryl! These can be stored in the freezer for up to 3 months in an airtight container. To reheat from frozen, allow to defrost in the fridge overnight. Heat in the toaster, air fryer or microwave!
Teresa
These look amazing! Can you use whole Greek yogurt?
Nicole Addison
Yes you may!!
Christy Bookhout
Do these freeze well?
Nicole Addison
Hi Christy! I mention in the text above the recipe card that they freeze great if stored in an airtight container! You can always find the storage information in the text!
Carine
Excited to try these! Curious if you have any recommended subs for the flour? Would almond or coconut flour work?
Nicole Addison
Hi Carine! I personally have not yet tested almond or coconut, gluten free 1:1 flour will work if you have a gluten allergy! If you are looking to use another option I would say almond would be your best bet!
Cookiepress
Will be making these soon. I have guests coming so these would make life a whole lot easier than making each person eggs. I am GF and will be using King Arthurs 1-1. That normally works well for me. Will let you know how they work out
Marija
Just made these and they are delicious but why my dough was very wet? I followed the recipe just used different veggies and meat
Nicole Addison
Hi Marija,
I do mention in the recipe the dough is quite sticky!The different veggies and meat may have also slightly impacted the recipe by increasing the amount of moisture available. Some tips to make it a bit easier to work with is flouring your hands prior to rolling out the biscuits or dropping them onto a silicone baking mat!
Josh Olsen
I rarely leave comments on recipe blogs, but these deserve one. Made these this morning and they came out really well. Good texture and flavor. Excellent recipe.
Nicole Addison
Thank you so much for the comment Josh!
Diana
Can you use something else beside Greek yogurt, I am not a fan of Greek yogurt. Does the taste of it get drowned out by other flavors?
Nicole Addison
Hi Diana,
I do not have a Greek yogurt substitute but you won't be able to taste the yogurt at all in these!
Kristen
Do you know the nutrition info for these?
Nicole Addison
Hi Kristen! An estimation of the nutrition information is always included at the bottom of the recipe card found above!
Chané
These look so yummy! Want to make them but is there anything I can use instead of the flaxseed?
Nicole Addison
Hi Chané! I mention in the recipe card above that the ground flax seed can be replaced with an additional ¼ cup of flour, although this will alter the protein content!
Lize Venter
What a perfect recipe!!!! Fiber + satisfaction + protein + delicious = will make it again and again!!!
Shelley Michel
Delicious! Great recipe!! I didn't have any yogurt, spinach or ham on this rainy morning but wanted to try them anyway. I blended up cottage cheese with the eggs instead or yogurt (it's all I had) and went out to the garden and picked oregano leaves, nasturtium leaves and some lamb's quarter ( magenta spreen) leaves. Wonderful breakfast biscuits! I can't wait to try them again with the ham, yogurt and spinach. Will definitely bake again!