High-Protein Breakfast Biscuits

I’ve been making variations of these High-Protein Breakfast Biscuits for mornings when I need quick fuel that won’t weigh me down. They’re portable, protein-packed, and come together in one bowl — the kind of breakfast that makes weekday chaos feel manageable. If you like savory morning bites, also try this high-protein cottage cheese breakfast for another protein-forward start.

Why you’ll love this dish

These biscuits are built for busy mornings and hungry kids. They combine Greek yogurt, eggs and ground flaxseed for a strong protein base, while pre-cooked chicken sausage and reduced-fat cheese add savory depth. They’re freezer-friendly, easy to reheat, and portable enough to eat on the way out the door. If you’re watching calories or tracking macros, this recipe gives a solid protein hit without heavy carbs — and you can customize spice levels to suit picky eaters or brunch guests.

“A salty, cheesy biscuit that actually sticks with you — great for packing and meal prepping.” — a frequent tester

The cooking process explained

Before you reach for the muffin tin, here’s the quick roadmap: whisk yogurt and eggs; fold in dry ingredients (flour, flaxseed, baking powder, salt) until just combined; stir in chopped pre-cooked sausage, spinach and cheese; scoop into tins and bake about 22–25 minutes. Expect 12–14 biscuits depending on scoop size. The technique keeps the batter tender — don’t overmix once the flour hits the wet ingredients.

What you’ll need

• 2 cups All-Purpose Flour
• 2 cups Nonfat Plain Greek Yogurt
• 4 Large Eggs
• 30g Ground Flaxseed
• 12 Pre-Cooked Chicken Sausage Links, chopped
• 60g Chopped Spinach
• 1 cup Reduced-Fat Shredded Cheese
• 1 tbsp Baking Powder
• 2 tbsp Salt (or to taste)
• Optional Flavor Boosters: garlic powder, red pepper flakes

Notes: Use plain Greek yogurt for the tang and protein; if you have thicker strained yogurt, reduce by 2–3 tablespoons. Ground flaxseed adds texture and extra fiber — you can substitute chia meal if needed. Reduce the salt if you’re using very salty pre-cooked sausage or expect to serve with salty condiments.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line a baking sheet so the biscuits won’t stick.
2. In a large bowl, whisk together the Greek yogurt and eggs until smooth and homogenous.
3. Add the flour, ground flaxseed, baking powder, salt, and any optional seasonings. Stir gently until just combined — a few streaks of flour are better than overmixing.
4. Fold in the chopped pre-cooked chicken sausage, chopped spinach and shredded cheese, distributing the mix-ins evenly.
5. Using about ½ cup per biscuit, scoop the dough into the prepared tin or onto the baking sheet, leaving a little space between each for even rise.
6. Bake for 22–25 minutes, until the tops are golden and the centers are set when pressed.
7. Remove from oven and let cool on a rack for 10 minutes before serving or storing.

Best ways to enjoy it

These biscuits are versatile: serve warm with a swipe of light butter or a smear of mustard for a savory sandwich; halve and add an egg and avocado for a more substantial breakfast; or serve alongside a fresh fruit salad and coffee for weekend brunch. They also pair nicely with a quick mixed-green salad and a dollop of Greek yogurt for a protein-rich light lunch.

How to store & freeze

Store cooled biscuits in an airtight container in the refrigerator for up to 4 days. For reheating, microwave a biscuit for 30–45 seconds or warm in a 350°F oven for 8–10 minutes — internal temperature should reach 165°F for food safety. To freeze, wrap individual biscuits in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen in the oven at 350°F for about 15–20 minutes.

Pro chef tips

• Don’t overmix: once flour is incorporated, stop stirring to keep biscuits tender.
• Even chopping: cut the sausage and spinach small so every biscuit has balanced mix-ins.
• Quick batch prep: use pre-cooked sausage or chop leftover roasted chicken instead. If you want a fast, no-fuss option on hectic mornings, check this 5-minute cottage cheese breakfast for another speedy high-protein idea.
• Salt adjustment: because the recipe calls for 2 tbsp of salt, taste and cut back if your sausage is particularly salty or if you’re watching sodium.

Creative twists

• Veggie-forward: swap the chicken sausage for sautéed mushrooms and bell pepper and add a teaspoon of smoked paprika.
• Spicy kick: fold in chopped jalapeño and ½ tsp red pepper flakes.
• Vegetarian: replace sausage with seasoned crumbled tofu or tempeh.
• Gluten-free: substitute a 1:1 gluten-free flour blend and reduce yogurt slightly if batter feels too wet.
• Breakfast sandwich: slice biscuits in half and use them as the base for egg, spinach and tomato.

Helpful answers (FAQs)

Q: How long does this recipe take from start to finish?
A: Plan on about 10 minutes to mix and assemble, plus 22–25 minutes baking and a 10-minute cool — roughly 45 minutes total.

Q: Can I make these dairy-free or vegan?
A: For dairy-free, use a non-dairy yogurt (unsweetened, thick) and a dairy-free shredded cheese. For vegan, replace eggs with a flax or chia “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based yogurt; texture will be slightly different.

Q: Are these safe to freeze and reheat?
A: Yes — freeze individual biscuits for up to 3 months. Reheat to an internal temperature of 165°F for safety and best texture.

Q: What’s the purpose of the ground flaxseed?
A: Flaxseed adds fiber, a subtle nuttiness, and helps bind the dough. It also raises the protein and healthy fat profile.

Q: Can I omit the eggs?
A: Omitting eggs will change structure; try flax “eggs” as a substitute (see above) but expect a denser biscuit.

Q: How many servings does this make and what’s the protein like?
A: Yield depends on scoop size (about 12–14 biscuits). Each biscuit has roughly 8–12 g of protein depending on sausage and cheese used — a solid breakfast bite when paired with fruit or an egg.

Conclusion

If you want a make-ahead, protein-first breakfast that’s easy to portion and travel-ready, these High-Protein Breakfast Biscuits fit the bill — and for another tested variation, see The Best Breakfast Protein Biscuits Recipe – Nourished by Nic.

High-Protein Breakfast Biscuits

---

• Author: amir_hassan
• Total Time: 45 minutes
• Yield: 12-14 servings
• Diet: Protein-rich

Print Recipe

Pin Recipe

Description

Portable, protein-packed breakfast biscuits made with Greek yogurt, eggs, and chicken sausage, perfect for busy mornings.

---

Ingredients

• 2 cups All-Purpose Flour
• 2 cups Nonfat Plain Greek Yogurt
• 4 Large Eggs
• 30g Ground Flaxseed
• 12 Pre-Cooked Chicken Sausage Links, chopped
• 60g Chopped Spinach
• 1 cup Reduced-Fat Shredded Cheese
• 1 tbsp Baking Powder
• 2 tbsp Salt (or to taste)
• Optional: garlic powder, red pepper flakes

---

Instructions

1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line a baking sheet.
2. In a large bowl, whisk together the Greek yogurt and eggs until smooth.
3. Add the flour, flaxseed, baking powder, salt, and any optional seasonings. Stir until just combined.
4. Fold in the chopped sausage, spinach, and cheese.
5. Scoop about ½ cup per biscuit into the prepared tin or onto the baking sheet, spacing them slightly apart.
6. Bake for 22–25 minutes until golden and set in the center.
7. Let cool on a rack for 10 minutes before serving or storing.

Notes

Store cooled biscuits in an airtight container in the refrigerator for up to 4 days. For freezing, wrap individually and place in a freezer bag for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American