High-Protein Breakfast Biscuits
A hybrid of biscuit and savory muffin, these high-protein breakfast biscuits are made with Greek yogurt and eggs, filled with chicken sausage and cheese for a filling, portable meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High-Protein
Ingredients
- 2 cups All-Purpose Flour (can sub part whole wheat)
- 2 cups Nonfat Plain Greek Yogurt (2% or full-fat for richer flavor)
- 4 Large Eggs
- 30g Ground Flaxseed (or chia seed)
- 12 Pre-Cooked Chicken Sausage Links, chopped
- 60g Chopped Spinach (fresh or well-drained frozen)
- 1 cup Reduced-Fat Shredded Cheese (cheddar, monterey jack, or blend)
- 1 tbsp Baking Powder
- 2 tbsp Salt (or to taste)
- Optional Flavor Boosters: garlic powder, red pepper flakes, chopped herbs (thyme or chives)
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line a baking sheet with parchment paper.
- In a large bowl, whisk the Greek yogurt and eggs until completely smooth and slightly frothy.
- Add the flour, ground flaxseed, baking powder, salt, and any optional seasonings. Stir gently until just combined — avoid overmixing.
- Fold in the chopped pre-cooked chicken sausage, spinach, and shredded cheese.
- Scoop the dough into the muffin tin or drop spoonfuls on a baking sheet, leaving space for a little rise.
- Bake for 22–25 minutes, until the tops are golden and a toothpick comes out clean.
- Let them cool on a wire rack for about 10 minutes before serving or storing.
Notes
Cool completely before storing to avoid sogginess. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the oven or microwave.
Find it online: https://www.wholesomeeasy.com/high-protein-breakfast-biscuits/