If you’ve been searching for a savory meal prep breakfast that doesn’t rely on yet another egg cup or hard-boiled egg, this recipe is going to be your new favorite. These High Protein Breakfast Biscuits are soft, flavorful, and packed with your favorite mix-ins like cheese, ham, and spinach. Each biscuit delivers around 15 grams of protein, making them perfect for busy mornings when you want something hearty, satisfying, and balanced.
Just like my go-to savory breakfasts such as veggie muffins and yogurt bagels, these protein-packed biscuits are easy to make, customizable, and perfect for storing in the fridge or freezer for a week’s worth of breakfasts.
Why You’ll Love These High Protein Breakfast Biscuits
- Protein-rich goodness: Each biscuit contains about 15g of protein, thanks to the combination of eggs, Greek yogurt, cheese, and ham.
- Perfect for meal prep: You can bake a batch ahead of time and enjoy them all week long.
- Easy to customize: Mix and match ingredients—make them vegetarian, spicy, or even Mediterranean-style.
- Savory and satisfying: These aren’t your typical sweet breakfast biscuits. They’re cheesy, herby, and oh-so-comforting.
Ingredients You’ll Need
Greek Yogurt: The secret ingredient that keeps these biscuits soft and moist while boosting the protein content. You can use 0%, 2%, or 5% plain Greek yogurt—whatever you prefer.
Eggs: Help bind everything together and give the biscuits their fluffy texture.
Flour: All-purpose flour works perfectly here, though whole wheat can be used for extra fiber.
Ground Flaxseed: Adds a subtle nutty flavor, more protein, and extra fiber.
Spices: Garlic powder, salt, and a pinch of red pepper flakes give these biscuits a subtle kick and plenty of flavor.
Baking Powder: Essential for helping your biscuits rise and stay light. Make sure it’s fresh!
Mix-ins: The fun part! You can add diced ham, shredded cheese, spinach, or fresh herbs like chives. I went with a classic combo of cheddar, spinach, ham, and chives—but the variations are endless.
How to Make High Protein Breakfast Biscuits
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone baking mat.
Step 2: Mix Wet Ingredients
In a medium bowl, whisk together the Greek yogurt and eggs until smooth.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
Step 4: Make the Dough
Slowly stir the dry ingredients into the wet mixture until fully combined. The dough will be slightly sticky—this is normal!
Step 5: Add the Mix-ins
Fold in your spinach, chives, 1 cup of shredded cheese, and ham. You may need to use your hands to get everything evenly distributed.
Step 6: Shape the Biscuits
Lightly flour your hands and form the dough into 12 even-sized disks (about ⅓ cup each). Arrange them on the baking tray, leaving a bit of space between each one. Sprinkle the remaining cheese on top.
Step 7: Bake
Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 20 minutes (don’t open the oven in between!).
Once they’re golden brown on the bottom and just starting to brown on top, they’re ready to enjoy.
Customization and Substitutions
- Gluten-free option: Substitute with a gluten-free all-purpose flour blend.
- Dairy-free option: Use a thick dairy-free yogurt and plant-based cheese.
- Vegetarian option: Skip the ham or use vegetarian sausage or roasted veggies instead.
- Nut-free: These biscuits are naturally nut-free!
Fun Flavor Ideas
- Jalapeño Cheddar: Add diced jalapeños and shredded cheddar for a spicy twist.
- Sausage and Cheese: Swap the ham for cooked chicken or turkey sausage.
- Mediterranean Feta: Combine sun-dried tomatoes, feta cheese, spinach, and basil.
- Broccoli Cheddar: Add finely chopped broccoli with sharp cheddar for extra veggies.
How to Store and Reheat
These biscuits were made for meal prep!
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Let them cool completely before freezing. Store in a freezer-safe bag with parchment paper between each biscuit. They’ll keep for up to 3 months.
- Reheat: Defrost overnight in the fridge, then warm them in the toaster oven, air fryer, or microwave.
Tips for the Perfect Biscuits
- The dough will be sticky—lightly flour your hands to make shaping easier.
- Avoid overmixing, or your biscuits can turn dense.
- Use parchment paper or a silicone mat to prevent sticking.
- Don’t open the oven mid-bake—it can interrupt the rise and texture.
High Protein Breakfast Biscuits – A Savory and Easy Meal Prep Breakfast
- Total Time: 55 min
Description
A savory and satisfying high protein breakfast you can meal prep for busy mornings! These fluffy, cheesy biscuits are made with Greek yogurt, eggs, and your favorite mix-ins for the perfect make-ahead breakfast that keeps you full and energized.
Ingredients
For the Base Biscuit
1 ¾ cups plain 2% Greek yogurt
4 large eggs
2 ½ cups all-purpose flour
¼ cup ground flaxseed
1 tsp garlic powder
½ tsp red pepper flakes
1 tbsp baking powder
2 tsp salt
Ham, Cheese & Chive (Original Variation)
1 ½ cups spinach, chopped
½ cup chives, finely diced
1 ½ cups cheddar cheese, shredded (divided)
2 cups cooked ham, diced
Mediterranean Sausage Variation
½ cup sun-dried tomatoes, chopped
2 cups cooked Italian chicken sausage (casing removed)
1 ½ cups feta cheese
1 ½ cups spinach, chopped
2 tsp dried basil
Instructions
-
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone baking mat. -
Mix the Wet Ingredients:
In a large mixing bowl, whisk together the Greek yogurt and eggs until smooth. -
Combine Dry Ingredients:
In another bowl, whisk together flour, flaxseed, garlic powder, red pepper flakes, baking powder, and salt. -
Form the Dough:
Gradually add the dry mixture into the wet ingredients. Stir until a thick, sticky dough forms. -
Add Mix-ins:
Fold in your spinach, chives, 1 cup of cheese, and ham (or your chosen variation). Use your hands to combine thoroughly. -
Shape the Biscuits:
Lightly flour your hands and divide the dough into 12 even disks (about ⅓ cup each). Place them on the baking tray, spaced evenly apart. Sprinkle with the remaining cheese. -
Bake:
Bake at 400°F for 5 minutes, then reduce heat to 350°F and continue baking for 20 minutes without opening the oven.
When the bottoms are golden brown and the tops slightly browned, they’re ready! -
Cool and Serve:
Let the biscuits cool slightly before serving. Pair with berries or Greek yogurt for a balanced breakfast.
Notes
- These are denser biscuits than traditional flaky ones—thanks to the yogurt base, they’re heartier, protein-packed, and more filling.
- You can swap ground flaxseed for an extra ¼ cup of flour, but this will slightly reduce the protein content.
- Always make sure any meat add-ins are fully cooked before mixing into the dough.
- To make gluten-free biscuits, use a 1:1 gluten-free all-purpose flour blend.
- For dairy-free, opt for thick non-dairy yogurt and vegan cheese.
- For freezer-friendly meal prep, cool biscuits completely before storing. Layer with parchment paper in an airtight container and freeze for up to 3 months.
- Prep Time: 30 min
- Cook Time: 25 min
