A savory breakfast you can meal prep! These High Protein Breakfast 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 omelets and spinach feta egg cups, but I also know that the egg ick is REAL.
You're in the right place if you're looking for more savory meal prep breakfasts than just hard-boiled eggs. These protein-packed breakfast biscuits are the recipe to try!
The Best Breakfast Protein Biscuits Recipe
I used a variation of my yogurt dough for this recipe. Yes, 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.
Each biscuit packs 15 g of protein, and you can easily pair it with 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.
- Savory meal prep: Full of herbs, cheese and diced ham, this is a savory meal prep breakfast you'll love.
- Customizable: I've shared my favorite 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 sheet 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 separating the biscuits with a piece of parchment paper to avoid sticking! Pop them in a freezer safe bag in the freeze, and an airtight container in the refrigerator, and you're good to go!
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 favorite 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 Savory Breakfast Recipes
The savory breakfast recipes you need in your life:
- Herb and Cheddar Greek Yogurt Bagels
- Chorizo, Egg & Green Chili Breakfast Casserole
- Savory 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
For the base biscuit:
- 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
- 1 teaspoon salt
Ham, Cheese & Chive (the original variation)
- 1.5 cups spinach chopped
- ½ cup chives finely diced
- 1.5 cups cheddar cheese shredded, divided
- 2 cups cooked ham diced
Mediterranean Sausage variation
- ½ cup sun dried tomatoes chopped
- 2 cups Italian chicken sausage cooked (removed from casing)
- 1.5 cup feta cheese
- 1.5 cups spinach chopped
- 2 teaspoon dried basil
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 mix-ins including vegetables, herbs and cooked meat along with 1 cup of the 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 thick 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!
Monique says
Love this recipe. Came out perfect, love the boost of protein and veg for my morning start. Will make a wonderful addition with my morning yogurt and fruit! Thank you!
Maddy says
Excellent recipe!
Malee Smith says
I just made these and I really love them! Swapped turkey sausage for ham! Really shocked how tasty they are! I cannot wait to try the jalapeño variation!
Mae says
Obsessed! As a busy mom of two young ones this is such a perfect breakfast for me to prep ahead and grab on mornings that feel rushed. I had to use quite a few substitutions after realizing I was out of or low on multiple ingredients but they still turned out so yummy. And I love knowing I’m getting so much protein in the morning.
Ana says
Made these with a few switch ups. They were phenomenal!
I used whole milk Greek yogurt, the red mill gluten free biscuit mix (this contains salt and baking soda) and reduced fat cheddar. I also shaved half a stick of butter into the flour mixture and mixed with my hands prior to adding it to the wet bowl.
Add ins: diced jalapeno, 1 pack cooked crispy bacon, chopped fresh spinach, and green onion
Excited to try other add ins!
Heatherlee Kelly says
These breakfast biscuits are AMAZING! I’ve made them a few times and eat them each morning throughout the week. I typically freeze them and reheat one in the air fryer each morning while getting ready for work. It’s a super quickly, healthy breakfast to grab and go. I’ve used different veggie and meat combos, and they always turn out so yummy! The texture is *chef’s kiss! Thanks for this recipe, it’s a staple in my meal prep 🙂