Breakfast Protein Biscuits

These breakfast protein biscuits are a savory, satisfying way to start the day with a boost of energy and nutrition. They’re packed with protein-rich ingredients like Greek yogurt, cheese, and eggs, baked into fluffy, hearty biscuits that keep me full and focused all morning.

Why You’ll Love This Recipe

I love how these biscuits combine the comfort of a traditional breakfast biscuit with the power of protein. They’re easy to make, freeze well, and are perfect for meal prepping. Whether I eat them on their own, with eggs, or as a breakfast sandwich, they’re a great grab-and-go option for busy mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole wheat flour (or a blend of all-purpose and whole wheat)

• Baking powder

• Salt

• Garlic powder (optional)

• Greek yogurt (plain, high-protein)

• Shredded cheese (cheddar or mozzarella work great)

• Eggs

• Protein powder (unflavored or savory, optional)

• Milk or buttermilk (as needed for consistency)

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, I whisk together the flour, baking powder, salt, garlic powder, and protein powder if using.

3. I stir in the shredded cheese and any chopped cooked meat.

4. In a separate bowl, I beat the eggs and mix in the Greek yogurt.

5. I combine the wet and dry ingredients, mixing just until a soft dough forms. If it’s too dry, I add a splash of milk.

6. I scoop or drop spoonfuls of the dough onto the baking sheet, shaping them into biscuit rounds.

7. I bake for 12–15 minutes, or until golden brown on top.

8. I let them cool slightly before serving or storing.

Servings and timing

This recipe makes about 8 biscuits. It takes 10 minutes to prep and 15 minutes to bake, so I can have them ready in under 30 minutes.

Variations

• I like using cottage cheese or ricotta instead of Greek yogurt for a softer texture.

• I sometimes add chopped spinach or shredded zucchini for extra veggies.

• For spice, I mix in a bit of chili powder or chopped jalapeño.

• I use different cheeses depending on what I have — pepper jack adds a kick, while mozzarella keeps it mild.

Storage/reheating

I store the biscuits in an airtight container in the fridge for up to 5 days. To reheat, I pop them in the microwave for about 20 seconds or warm them in the oven. They also freeze well — I wrap them individually and store them in a freezer bag for up to 2 months. I reheat from frozen in the microwave or toaster oven.

FAQs

Can I make these biscuits gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of regular flour, and they turn out great.

How much protein is in each biscuit?

That depends on the ingredients I use, but typically each biscuit has 8–12 grams of protein, especially with added meat or protein powder.

Can I skip the protein powder?

Yes, I’ve made them without protein powder and they’re still delicious and high in protein from the eggs, yogurt, and cheese.

Are these biscuits good for meal prep?

Absolutely. I make a batch on Sunday and have breakfast ready all week. They also reheat beautifully.

Can I make these dairy-free?

I use dairy-free yogurt and cheese alternatives when needed. The texture changes slightly, but they still taste great.

Conclusion

These breakfast protein biscuits are one of my favorite ways to fuel my mornings. They’re easy to make, endlessly customizable, and loaded with protein to keep me going. Whether eaten on the go or as part of a bigger breakfast, they’re always a win in my book.

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