High-Protein Breakfast Biscuits Recipe for a Satisfying Start

These High-Protein Breakfast Biscuits are a game changer for busy mornings, packed with nutrition and flavor.

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Prep Time 10

Cook Time 25

Cooling Time 10

Total Time 45

Servings: 8 biscuits

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Biscuits

1 cup whole-wheat flour
1 cup nonfat plain Greek yogurt or low-fat yogurt
2 large eggs organic
1 tablespoon ground flaxseed or chia seeds
2 links chicken sausage see alternatives
1 cup chopped spinach fresh kale can be a substitute
1 cup reduced-fat shredded cheese mozarella or cheddar
2 teaspoons baking powder
1 teaspoon salt adjust to taste
optional seasonings (e.g., garlic powder, red pepper flakes)

Equipment

Oven
Muffin tin
mixing bowl
Measuring scoop

Method

Instructions

Preheat the oven to 375°F (190°C) and prepare a muffin tin by greasing or lining it.
In a mixing bowl, whisk together Greek yogurt and eggs until smooth, about 1–2 minutes.
Add flour, ground flaxseed, baking powder, salt, and any optional seasonings and stir until just combined.
Gently fold in the chicken sausage, spinach, and shredded cheese.
Using a ½ cup measuring scoop, portion the dough onto the muffin tin.
Bake in the preheated oven for 25 minutes until golden brown and firm.
Let the biscuits cool in the tin for about 10 minutes before serving.

Nutrition

Serving: 1biscuitCalories: 180kcalCarbohydrates: 20gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg

Notes

These biscuits are best enjoyed warm and can be reheated for maximum flavor. Store in an airtight container for freshness.

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