Introduction

These Breakfast Protein Biscuits are a delicious and hearty way to start your day. Packed with Greek yogurt, eggs, and flavorful add-ins like ham and cheese or Mediterranean sausage, they offer a satisfying bite that’s perfect for busy mornings.

A close-up view of six golden-brown biscuits packed with chopped green herbs and small pieces of ham on a dark baking tray, with the herbs and melted cheese visible as small green and orange flecks throughout. The biscuits have a rough, slightly uneven round shape and a soft texture with some browned spots, indicating they are freshly baked. The baking tray sits on a white marbled surface, and scattered bits of green herbs are visible around the edges. The background includes blurred green leafy herbs adding a fresh touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups Plain 2% Greek Yogurt
4 Large Eggs (room temperature)
2½ cups All-Purpose Flour
¼ cup Ground Flaxseed
1 tbsp Baking Powder
2 tsp Salt
1 tsp Garlic Powder
½ tsp Red Pepper Flakes (optional)

Ham & Cheese Chive Add-ins:

1½ cups Spinach, wilted & squeezed dry
½ cup Chives, chopped
1½ cups Cheddar Cheese (½ cup reserved)
2 cups Diced Ham

Mediterranean Sausage Add-ins:

2 cups Cooked Italian Chicken Sausage, crumbled
½ cup Sun-Dried Tomatoes, chopped
1½ cups Feta (½ cup reserved)
2 tsp Dried Basil (or ¼ cup fresh, added after baking)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing a muffin tin.
Step 2: In a large bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and well combined.
Step 3: Add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet ingredients. Stir gently until just combined; avoid overmixing.
Step 4: Fold in your chosen add-ins—either the ham & cheese chive mix or the Mediterranean sausage mixture—making sure everything is evenly distributed.
Step 5: Using a ⅓ cup measure, scoop the dough onto the prepared baking sheet or into muffin wells, spacing them evenly.
Step 6: Sprinkle the reserved cheese or feta on top of each biscuit.
Step 7: Bake for 25 minutes, or until the biscuits turn golden and feel firm to the touch.
Step 8: Allow the biscuits to cool for about 10 minutes before serving or storing.

Tips & Variations

For a vegetarian option, omit the ham or sausage and add extra vegetables like mushrooms or bell peppers.
To enhance flavor, use freshly chopped herbs such as basil or parsley in place of dried herbs.
Make sure not to overmix the dough to keep the biscuits tender and flaky.
If you prefer spicier biscuits, increase the red pepper flakes or add a pinch of cayenne pepper.

Storage

Store the biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a toaster oven or conventional oven at 350°F (175°C) for 5–7 minutes until heated through and slightly crisp. You can also freeze the biscuits for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows six round, golden biscuits with a slightly rough texture, placed on a dark baking tray. Each biscuit has a light yellowish color with visible small bits of green herbs and reddish pieces inside, giving them a speckled look. The tops are slightly browned and melted cheese is spread across them, adding a rich, melted layer. The biscuits are thick and fluffy, stacked together with one biscuit leaning on the others in the center. Small pieces of chopped green herbs lie scattered on the tray and around the biscuits. The background shows a blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for these biscuits?

All-purpose flour works best for texture, but you can substitute whole wheat flour for a nuttier flavor. Keep in mind it may make the biscuits a bit denser.

Are these biscuits suitable for meal prep?

Yes, these biscuits are perfect for meal prep as they store well and reheat easily, providing a quick high-protein breakfast option throughout the week.

Breakfast Protein Biscuits with Ham & Cheese or Mediterranean Sausage Fillings Recipe

Print Recipe

★★★★★

4.8 from 64 reviews

These Breakfast Protein Biscuits are a delicious, high-protein way to start your day. Made with Greek yogurt, eggs, and hearty flour, they can be customized with savory mix-ins like ham and cheese with chives or a Mediterranean sausage blend with feta and sun-dried tomatoes. Baked until golden and fluffy, these biscuits are perfect for a nourishing breakfast or snack.

Author: Tara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 biscuits 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Base Ingredients

1¾ cups Plain 2% Greek Yogurt
4 Large Eggs (room temperature)
2½ cups All-Purpose Flour
¼ cup Ground Flaxseed
1 tbsp Baking Powder
2 tsp Salt
1 tsp Garlic Powder
½ tsp Red Pepper Flakes (optional)

Ham & Cheese Chive Add-ins

1½ cups Spinach, wilted & squeezed dry
½ cup Chives, chopped
1½ cups Cheddar Cheese (½ cup reserved for topping)
2 cups Diced Ham

Mediterranean Sausage Add-ins

2 cups Cooked Italian Chicken Sausage, crumbled
½ cup Sun-Dried Tomatoes, chopped
1½ cups Feta Cheese (½ cup reserved for topping)
2 tsp Dried Basil (or ¼ cup fresh, added after baking)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing a muffin tin if preferred.
Mix Wet Ingredients: In a large bowl, whisk together the plain Greek yogurt and eggs until the mixture is smooth and well combined.
Add Dry Ingredients: Gradually stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes (if using) until the dough just comes together. Take care not to overmix for tender biscuits.
Fold in Mix-ins: Choose your preferred flavor combination and fold in either the ham & cheese with spinach and chives or the Mediterranean sausage with sun-dried tomatoes and feta cheese. Mix gently but thoroughly.
Scoop Dough: Using a ⅓ cup measure, scoop the dough onto the prepared baking sheet or into the muffin tin wells, spacing them evenly.
Top and Bake: Sprinkle the reserved cheese (cheddar or feta) evenly over the biscuits. Bake in the preheated oven for about 25 minutes, or until the biscuits turn golden brown and feel firm to the touch.
Cool and Serve: Allow the biscuits to cool on a wire rack for 10 minutes before serving or storing. If using fresh basil in the Mediterranean variation, sprinkle it on top after baking for fresh flavor.

Notes

Make sure to use room temperature eggs for better incorporation and biscuit texture.
Wilt and squeeze spinach well to avoid excess moisture making the dough too wet.
Ground flaxseed adds fiber and omega-3 benefits but can be omitted if desired.
These biscuits freeze well—store cooled biscuits in an airtight container for up to 2 months.
For a spicier kick, increase the red pepper flakes slightly or add diced jalapeños to the mix-ins.
If you prefer, substitute Greek yogurt with sour cream or buttermilk for a different tang.

Keywords: Protein biscuits, breakfast biscuits, savory biscuits, Greek yogurt biscuits, ham and cheese biscuits, Mediterranean sausage biscuits, healthy breakfast, high-protein breakfast