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