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Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly!

Looking for a breakfast that’s high in protein, freezer-friendly, and bursting with savory flavor? These Breakfast Protein Biscuits are everything you need to fuel your mornings in one tasty, portable bite. Each biscuit packs 14 grams of protein, loaded with Italian chicken sausage, cheddar and feta cheeses, Greek yogurt, eggs, and spinach — all wrapped up in a fluffy, golden biscuit. They're perfect for busy mornings, brunches, or meal prep, and can be eaten hot, cold, or reheated in seconds. What makes these extra special? They're made with no pork, only lean chicken sausage and wholesome ingredients — no weird preservatives or additives. Just clean, flavorful, and nutrient-dense food that will keep you going all morning. Let’s dive into the recipe that proves healthy eating can be utterly delicious.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 14 protein biscuits
Ingredients Equipment Method Notes

Ingredients
  

  • These biscuits are loaded with flavor and real ingredients. Here’s everything you’ll need:
Protein & Dairy
  • 2 cups Italian chicken sausage cooked and chopped
  • 2 cups ham substituted with additional chicken sausage if avoiding all ham
  • 1 1/2 cups cheddar cheese shredded
  • 1 1/2 cups feta cheese crumbled
  • 1 3/4 cups plain 2% Greek yogurt
  • 4 large eggs
Vegetables & Herbs
  • 1 1/2 cups spinach wilted and squeezed dry
  • 1/2 cup chives finely chopped
  • 1/2 cup sun-dried tomatoes chopped
  • 2 tsp dried basil
  • 1 tsp garlic powder
Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp red pepper flakes optional for heat
  • 2 tsp salt
  • 1/4 cup ground flaxseed
Tip: The combination of cheddar and feta gives these biscuits a perfect balance of creaminess and tang.

Equipment

  • Here’s what you’ll need to whip up these protein-packed biscuits:
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Silicone spatula or wooden spoon
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Measuring cups and spoons
  • Knife and cutting board
  • Skillet (for sausage, if not pre-cooked)
  • Optional:
  • Biscuit cutter or cookie scoop (for uniform shapes)
  • Food processor (to mix dough more easily)

Method
 

  1. Ready to bake up a batch of power-packed breakfast biscuits? Follow these steps:
Step 1: Prep Your Ingredients
  1. Preheat oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper or silicone mat.
  3. If using uncooked sausage, cook in a skillet over medium heat until browned. Drain excess fat and set aside.
Step 2: Mix the Dry Ingredients
  1. In a large bowl, whisk together:
  2. Flour
  3. Baking powder
  4. Salt
  5. Red pepper flakes
  6. Garlic powder
  7. Ground flaxseed
  8. Dried basil
Step 3: Add the Wet Ingredients
  1. In a medium bowl, whisk together:
  2. Greek yogurt
  3. Eggs
  4. Fold the wet mixture into the dry ingredients until just combined. The dough will be thick.
Step 4: Add Proteins, Veggies, and Cheese
  1. Gently fold in:
  2. Cooked chicken sausage
  3. (Optional) chopped ham or more sausage
  4. Cheddar cheese
  5. Feta cheese
  6. Spinach
  7. Sun-dried tomatoes
  8. Chives
Step 5: Shape the Biscuits
  1. Scoop the dough into 1/4 to 1/3 cup portions.
  2. Form into rough rounds using wet hands or a scoop.
  3. Place on prepared baking sheet, spacing 1 inch apart.
Step 6: Bake
  1. Bake for 20–25 minutes, or until golden brown and set in the center.
  2. Let cool for 5–10 minutes before serving.

Notes

🧊 Storage & Reheating
These biscuits are ideal for making ahead and storing for busy days.
Refrigerator:
Store in an airtight container for up to 5 days.
Reheat in microwave for 30 seconds or toaster oven for 5 minutes.
Freezer:
Freeze individually wrapped in parchment or plastic wrap.
Store in a freezer bag or container for up to 2 months.
To Reheat from Frozen:
Microwave for 1 minute, or
Bake at 350°F (175°C) for 10–12 minutes.
🥄 Variations
Want to make them your own? Try one of these flavorful twists:
Meat-Free: Replace sausage and ham with cooked lentils or chickpeas.
Low-Carb: Swap 1/2 of the flour with almond flour and reduce baking powder slightly.
Southwestern Style: Add jalapeños, cumin, and black beans for a Tex-Mex flair.
Mild & Kid-Friendly: Omit red pepper flakes and sun-dried tomatoes for a simpler version.
Mini Biscuits: Use a tablespoon-sized scoop and reduce bake time to 12–15 minutes.
❓ 10 FAQs
How much protein is in each biscuit?
Each biscuit contains approximately 14 grams of protein, depending on the exact sausage and cheese used.
Can I use turkey sausage instead of chicken?
Yes, lean turkey sausage works just as well — just be sure it’s fully cooked.
What’s the best way to wilt spinach?
Microwave for 30–45 seconds or sauté briefly, then squeeze out the moisture.
Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free flour blend and check your baking powder label.
Do I have to include feta?
No — replace it with more cheddar, mozzarella, or your preferred cheese.
Can I prepare the dough the night before?
Yes! Cover tightly and refrigerate overnight. Scoop and bake in the morning.
Are these good cold?
Absolutely. They're delicious cold, at room temp, or warm.
Can I turn these into muffin-shaped biscuits?
Yes, scoop the dough into greased muffin tins and bake as directed.
Can I add vegetables like bell peppers or mushrooms?
Yes, just make sure to sauté them first to reduce moisture.
Are these good for kids’ lunches?
Definitely! They’re protein-packed and easy to eat with no mess.
🏁 Conclusion
These Breakfast Protein Biscuits are everything your mornings need — savory, cheesy, nutrient-dense, and totally satisfying. Whether you're meal prepping for the week, serving a weekend brunch, or trying to power up your kids' school days, these biscuits deliver on flavor, convenience, and nutrition.
Loaded with chicken sausage, feta, spinach, and eggs, they’re packed with 14g of protein in every serving — enough to keep you full and focused until your next meal. Freeze them, reheat them, or eat them straight out of the oven — they’re as versatile as they are delicious.
So go ahead and bake a batch (or two). Your future self will thank you!