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
- 2 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!
Christy Bookhout says
Do these freeze well?
Nicole Addison says
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!
Teresa says
These look amazing! Can you use whole Greek yogurt?
Nicole Addison says
Yes you may!!
Liz says
These were soooo delicious and easy to make. I subbed the ham for Jimmy Dean sausage crumbles and it worked great. I’m looking forward to trying some different vegetables and cheese for different flavors.
Daryl Martinke says
Can these be frozen for a later time? Any suggestions as to how to reheat them?
Nicole Addison says
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!
Angie says
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 says
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!
April says
Applegate Naturals is about the healthiest deli meat I can find.
LORI says
Do they freeze ok ?
Nicole Addison says
Hi Lori- Yes they do!
Juin says
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 says
Did you replace cooked quinoa for flax, exact measurements?
Cami says
These biscuits are absolutely delicious! I've been making them for three weeks in a row, but I only prepare half a batch since it's just for my husband and me. The only modification I made was replacing the ground flaxseed with collagen peptides to boost the protein without adding any meat.
I've tried three variations: spinach with chives and Gruyère, spinach with red bell pepper and feta, and spinach with chives and white cheddar.
Despite the dough being very sticky, the biscuits turned out well—fluffy, tasty, and filling. Thank you, Nic, for this recipe!
Jen says
Hi Cami, did you do a one for one swap of the flax and collagen peptides? Thanks!
Paolo says
Really good! I like how they are customizable. I need to make these again because they are a good savoury option that is great for on-the-go.
Marie says
I’ve never posted a comment on a recipe page before but I have to because these are SO GOOD!!! I love how customizable they are. I used whole wheat flour and for my add-ins I just used ham, one diced bell pepper, and cheddar cheese. I also only had 3 eggs in my fridge so I was short one but they still turned out great. I couldn’t wait for them to cool and devoured one warm. Absolutely delicious! Will definitely be making these again and trying different add in variations.
Ashleigh says
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 says
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!
Jules says
Yummy! I had to substitute sausage for ham and shallots for chives to use what I have. Added thyme because I love thyme 😁. Thank you for a recipe to help me plan meals and make better choices for breakfast.
Sidney says
Hey! I made these gluten and dairy free and they were not dense! They had a squish to them. I used simple truth almond milk yogurt. So you sacrifice a bit of the protein but I just added more meat!
Liana says
I blended cottage cheese in the food processor as I was out of Greek yogurt. It still rose, but had a little bit of a stiffer texture than using Greek yogurt.
Patricia says
Can I add eggs?
Nicole Addison says
Hi Patricia! There are eggs in this recipe!
Savanna says
Sadly these did not turn out! If you're expecting a biscuit, these are much denser and chewy. Which in hindsight makes sense considering there's no butter and no dough folding. I think my toddler will eat them at least!
Nicole Addison says
Hi Savanna! I'm sorry this wasn't a hit for you! You are absolutely correct though when you say the lack of butter and dough folding is a hint that these will not be like a traditional flakey biscuit at all (and they aren't meant to be)! Thanks to the eggs and yogurt these offer additional protein but are going to be much more dense than a traditional biscuit- I would say almost similar to a muffin top consistency. If you are looking for a traditional biscuit sadly this recipe might not have been the right choice but hopefully you still enjoy the taste!
Erica says
Is it possible to use just egg whites or do they need to have the yolk?
Nicole Addison says
You should be able to use an equal amount of egg whites, you just want to ensure you are adding the same amount of moisture to the dough!
Carol says
They are good! And a great grab and go breakfast. I think different spices could also work.
Rebecca Connolly says
Made these as soon as I saw them and they did not disappoint! Huge breakfast lover and these are a savory dream 🫶
Jacklin says
I used cottage cheese and blended it with the eggs in a high speed Blender. Used the same amount as called for in the recipe. Added a bit extra baking powder and threw in some cream of tarter. They are excellent. Possibly a bit denser than the normal recipe but still fluffy.
India Lavender-young says
Hi,
I made these and they are very yum. They are quite dense compared to how fluffy yours look. Not too sure what happened there
Ivy says
Highly recommend getting a scale and measuring your ingredients - especially flours. Using the proper grams make a world of difference.
Julie says
Can I make the batter one day and cook them the following day?
Nicole Addison says
HI Julie- yes absolutely! Just give the batter a stir before! I also love freezing the batter in a silicone ice cube tray for perfectly portioned pancakes!
tricia hamilton says
My teens loved these! Thanks!
Loree says
Juin, I'm also curios how much cooked quinoa you substituted for the flax?
Ivy says
Recipe made using spam, 1 less up of AP flour and leaving everything else the sa e. Recipe came out great!!
Amy says
These are great! Every member of my family loved them. I made them just as the recipe except only did half the salt per other reviews due to the salt in the ham. To mix and shape into balls with my hands I simply got my hands wet with water and it prevented any dough sticking to me. The only confusion I had was the quantity. If I made only 12 they would’ve been massive and not cooked thru. If I made one inch balls as described, I ended up with 24! I am not sure the nutritional amount of each. I would love any feedback.
Nicole Addison says
Hi Amy the 12 biscuits are meant ot be one inch thick discs once pressed- not one inch balls this may be where the confusion is from! If you made 24 biscuits, the nutritional information would just be halved!
Cristina says
These biscuits are incredible. I whipped up a batch for my husband who struggles to make nutritionally sound breakfast choices during his hectic mornings. Thankfully, he loved them. I snacked on a few myself as they were that good!
Ester says
1 *tablespoon baking powder? This doesn't seem right.
Nicole Addison says
Hi Ester- yes 1 tbsp is correct.
Cait says
Oh quinoa, good idea—could you taste it?