These high-protein breakfast biscuits are packed with savory ground sausage and sharp cheddar cheese—a delicious, grab-and-go meal that will keep you full and satisfied all morning long. Made with Greek yogurt, they’re surprisingly light and fluffy, proving that a healthy breakfast can still be incredibly comforting.
Growing up, breakfast was a big deal in our house, but mornings were always a rush. My mom, a working nurse, needed something quick and hearty. We ate a lot of oatmeal and scrambled eggs, but on special occasions, she’d make her famous biscuits. They were buttery and delicious but didn’t always hold up to a busy morning.
I wanted to create a recipe that captured that same cozy, homemade feeling but with a modern twist—something with enough protein to power you through your day. These high-protein breakfast biscuits are my answer. They’re perfect for meal prep, so you can have a warm, nourishing breakfast even on the busiest of weekdays.
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Key Takeaways
- So easy, it feels like cheating: You just mix the wet ingredients, stir in the dry ones, and fold in your favorite add-ins. No kneading required!
- A true crowd-pleaser: Whether you’re making a batch for your family or a weekend brunch, everyone will love these savory bites.
- Perfect for meal prep: Bake a batch on Sunday, and you’ve got a delicious breakfast ready for the entire week. They’re great for a quick and simple lunch, too!
- A healthier take on a classic: Using Greek yogurt adds tons of protein, keeping you feeling full and satisfied. If you’re looking for another great high-protein option for your weekly meal prep, try my high-protein egg salad with cottage cheese.
Why You’ll Love These Breakfast Protein Biscuits
- They’re so simple: These are drop biscuits, which means no rolling, cutting, or complicated steps. It’s a true “mix-and-go” recipe.
- Customizable to your cravings: I’ve included two amazing flavor options—sausage with cheese or with sun-dried tomatoes—but you can get creative with your favorite veggies or cheeses.
- A feel-good breakfast: You’ll feel great starting your day with these biscuits, knowing they’re packed with wholesome ingredients like protein-rich Greek yogurt and fiber-filled flaxseed.
- Crispy on the outside, fluffy on the inside: Trust me, the texture is a total game-changer. They get this beautiful golden-brown crust while staying perfectly tender and moist inside.
- They freeze like a dream: Make a big batch, freeze them, and you’ll always have a healthy breakfast waiting for you. For another one of my favorite freezer-friendly recipes, check out my healthy turkey taco bowls.
Food or Cultural Background
I still remember the first time I made these biscuits. It was a chaotic Tuesday morning, and my kids were running late for school. I had planned to make them scrambled eggs, but we were out! I grabbed a tub of Greek yogurt from the fridge and, on a whim, decided to see if I could make a biscuit dough with it.
I added a little flour, some spices, and a couple of eggs, and just mixed it all in a bowl. Then, I tossed in some leftover cooked ground sausage and cheese. The aroma that filled the kitchen as they baked was incredible. The kids devoured them and asked for more the next day! It was a total “lightbulb moment” for me.
These aren’t your typical Southern buttermilk biscuits; they’re a modern, health-conscious twist on a classic, born out of a need for something quick, hearty, and delicious. They’ve since become a staple in my kitchen, a go-to for busy mornings, and a recipe I’m so excited to share with you all. It’s like a warm hug in a biscuit,
you know? It reminds me of the best parts of a classic breakfast but with a smart nutritional boost. Speaking of delicious breakfasts, if you’re looking for another one of my go-to recipes, try my stuffed French toast.
Ingredients for Breakfast Protein Biscuits
| Ingredient | Notes/Substitutes |
| Plain 2% Greek Yogurt | Don’t use nonfat, as the fat content is key for a tender crumb. You can use full-fat for a richer biscuit. |
| Large Eggs (room temp) | Room temperature eggs mix more easily and create a better texture. |
| All-Purpose Flour | I’ve also had good results with half whole wheat flour. For gluten-free, use a 1:1 gluten-free baking flour blend. |
| Ground Flaxseed | Adds fiber and healthy fats. You can substitute with chia seeds. |
| Baking Powder | Make sure it’s fresh! This is what gives the biscuits their lift. |
| Salt | Essential for flavor and balance. |
| Garlic Powder | Adds a savory depth. Onion powder works well, too. |
| Red Pepper Flakes, Green Chives | Totally optional, but they add a nice kick! |
| Add-ins | My recipe uses ground Italian chicken sausage, but you can also turkey sausage. Looking for another delicious breakfast idea? My stuffed French toast is a weekend favorite. |
Equipment Needed
- Mixing bowls
- Whisk or wooden spoon
- Baking sheet or muffin tin
- Measuring cups and spoons
- Optional: Ice cream scoop for uniform biscuits
How to Make Breakfast Protein Biscuits Step-by-Step
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or grease a muffin tin. This makes for easy cleanup!
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and completely combined. This is your base.
- Add Dry Ingredients: In a separate bowl, stir together the flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes.
- Combine: Pour the dry ingredients into the wet mixture. Stir just until a dough forms. The dough will be thick and sticky, not like traditional biscuit dough.
- Fold in Your Add-ins: Gently fold in your cooked ground sausage, cheese, and other add-ins. Be careful not to overmix; just fold until they’re evenly distributed.
- Scoop & Form: Use a ⅓ cup measuring cup or a large ice cream scoop to drop mounds of dough onto your prepared baking sheet or into the muffin tin wells.
- Top & Bake: Sprinkle the reserved cheese or feta over the top of each biscuit. Bake for 25 minutes, or until the biscuits are golden brown and firm to the touch. They’ll smell amazing, you know it’s ready!
- Cool: Let the biscuits cool on the baking sheet for 10 minutes before serving. This helps them set up and makes them easier to handle.
Expert Tips for the Best Results
- Don’t overmix the dough: This is my number one tip! Overmixing will develop the gluten in the flour and make your biscuits tough. Just stir until the dry ingredients are barely combined.
- Room temperature eggs are a game-changer: This is a little trick I’ve learned over the years. Room temperature eggs combine more evenly with the yogurt, leading to a smoother dough and a more consistent texture in the final biscuit.
- The dough will be sticky: Don’t be tempted to add more flour. The stickiness is from the yogurt and eggs, and it’s what makes these breakfast protein biscuits so moist and tender.
- Experiment with add-ins: This is where you can have fun! Try using different types of cheese like mozzarella or Gruyère.
- Use parchment paper: I swear by parchment paper for this recipe. It prevents the sticky dough from sticking to the pan and makes cleanup a breeze.
- For another one of my favorite quick, make-ahead breakfasts, be sure to check out my peanut butter banana overnight oats.
What to Serve With Breakfast Protein Biscuits
These biscuits are a complete meal on their own, but if you’re looking to round things out, they pair perfectly with:
- A side of scrambled eggs or a veggie frittata.
- Fresh fruit, like sliced melon or a simple fruit salad.
- A dollop of Greek yogurt or a drizzle of hot sauce for a little kick.
- A side of roasted vegetables like bell peppers and onions. For another delicious and protein-packed morning meal, my easy breakfast casserole is perfect.
Storing and Reheating Tips
These biscuits are fantastic for meal prep! Store them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat in the microwave for 30-45 seconds or in a toaster oven at 350°F (175°C) until warm.
Nutrition Facts
| Nutritional Value | Per Biscuit (with ground sausage & cheese) |
| Calories | 385 kcal |
| Protein | 29 g |
| Total Fat | 21 g |
| Carbohydrates | 28 g |
| Fiber | 2 g |
| Sodium | 910 mg |
Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Breakfast Protein Biscuits
How do I get 30g of protein in my breakfast?
These breakfast protein biscuits are a great start, with about 25-30 grams of protein per serving, depending on your add-ins! For an extra boost, pair a biscuit with a side of scrambled eggs or a protein shake. It’s an easy way to meet your daily goals without a lot of effort.
Are protein biscuits healthy?
When made with wholesome ingredients like Greek yogurt, eggs, and fiber-rich flaxseed, these protein biscuits can absolutely be part of a healthy, balanced diet. They’re a great alternative to many store-bought options that are often high in sugar and processed ingredients.
What is the healthiest breakfast biscuit?
The healthiest biscuit is one you make yourself! My recipe for these breakfast protein biscuits is a great option because it uses real, nutrient-dense ingredients. You can also customize them with your favorite healthy add-ins like spinach, lean chicken sausage, or feta cheese.
Final Thoughts
I hope this recipe becomes a new favorite for you, just as it has for me. These breakfast protein biscuits are a simple way to make sure you’re getting a delicious, satisfying, and protein-rich meal, even on your busiest days. I can’t wait to see your photos! Tag me on social media, or leave a review below and let me know how they turned out. Happy cooking, friends! If you’re a fan of a quick, make-ahead breakfast, be sure to check out my peanut butter banana overnight oats.
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High-Protein Breakfast Biscuits
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These savory, high-protein breakfast biscuits are perfect for meal prepping a quick, healthy breakfast. Made with Greek yogurt, ground Italian chicken sausage, and fresh chives, they are a delicious, grab-and-go meal to keep you energized all morning.
Ingredients
1¾ cups Plain 2% Greek Yogurt (or full-fat for a richer biscuit)
4 Large Eggs (room temp)
2½ cups All-Purpose Flour (or 1:1 gluten-free blend)
¼ cup Ground Flaxseed (or chia seeds)
1 tbsp Baking Powder
2 tsp Salt
1 tsp Garlic Powder
½ tsp Red Pepper Flakes (optional)
2 cups Cooked Ground Italian Chicken Sausage, crumbled (or turkey sausage)
½ cup Sun-Dried Tomatoes, chopped (optional)
½ cup Chives, chopped
1½ cups Cheddar or Feta Cheese (½ cup reserved for topping)
Instructions
Preheat & Prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
Mix Wet Ingredients: In a large bowl, whisk yogurt and eggs until smooth.
Add Dry Ingredients: In a separate bowl, stir in flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes.
Combine: Pour the dry ingredients into the wet mixture. Stir just until a thick dough forms.
Fold in Mix-ins: Gently fold in the cooked ground sausage, chopped chives, cheese, and sun-dried tomatoes until just combined. Do not overmix.
Scoop Dough: Use a ⅓ cup measuring cup or ice cream scoop to portion the dough onto the prepared sheet.
Flatten & Top: Gently flatten the dough mounds slightly to form round, cookie-like patties. Sprinkle the reserved cheese over the tops.
Bake: Bake for 25 minutes until golden brown and firm.
Cool: Let the biscuits cool on the baking sheet for 10 minutes before serving or storing.
Notes
Do not overmix the dough; this ensures a moist, tender biscuit.
The dough will be sticky—that’s normal! Do not add extra flour.
These freeze beautifully: store in an airtight container for up to 3 months. To reheat, microwave for 30-45 seconds or use a toaster oven.
Nutrition
- Serving Size: 1 biscuit
- Calories: 385 kcal
- Sugar: 3.5 g
- Sodium: 910 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 105 mg
Keywords: easy breakfast, grab and go, Greek yogurt, sausage, high-protein, quick, savory, meal prep, drop biscuits