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

Cook Mode Prevent your screen from going dark

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