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

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★★★★★

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.

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

  1. 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.
  2. Mix Wet Ingredients: In a large bowl, whisk together the plain Greek yogurt and eggs until the mixture is smooth and well combined.
  3. 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.
  4. 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.
  5. Scoop Dough: Using a ⅓ cup measure, scoop the dough onto the prepared baking sheet or into the muffin tin wells, spacing them evenly.
  6. 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.
  7. 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

Find it online: https://www.cheftara.com/breakfast-protein-biscuits-with-ham-and-cheese-or-mediterranean-sausage-fillings-recipe/