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A stack of golden brown breakfast protein biscuits, with one cut open to reveal a tender, moist interior made with cottage cheese.

Breakfast Protein Biscuits

Rebecca Blumer
Warm, cheesy, and packed with protein, these savory breakfast biscuits are the perfect satisfying grab-and-go meal. They're soft, fluffy, and incredibly easy to meal prep for busy mornings.
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling time 15 minutes
Total Time 48 minutes
Course Breakfast
Cuisine American
Servings 12 biscuits
Calories 265 kcal

Equipment

  • Large Skillet
  • Baking Sheet
  • Parchment Paper
  • large bowl

Ingredients
 

  • 16 oz. turkey breakfast sausage
  • 1 1/2 cups (396g) nonfat plain Greek yogurt
  • 4 eggs
  • 2 1/2 cups (300g) all purpose flour
  • 1 tablespoon baking powder
  • 1 tsp garlic powder
  • 2 tsp salt
  • 2 handfuls (90g) spinach, chopped
  • 1/2 cup chives, minced (or 1 tsp dried)
  • 6 ounces cheddar cheese

Instructions
 

Cook the Sausage and Prep the Oven

  • In a large skillet over medium-high heat, cook the turkey sausage, breaking it into small crumbles. Continue cooking until browned and no pink remains. Drain off all excess grease and set the sausage aside to cool completely.
  • Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Mix the Dough

  • In a large bowl, whisk together the Greek yogurt and eggs until smooth and well combined.
  • In a separate bowl, stir together the all purpose flour, baking powder, garlic powder, and salt. Add the dry ingredients to the wet ingredients and mix gently with a spatula just until a sticky dough forms. Do not overmix.
  • Fold in the chopped spinach, minced chives, cheddar cheese, and the cooled cooked sausage until evenly distributed throughout the dough.

Shape and Bake

  • Scoop mounds of dough (about 4 tablespoons each) onto the prepared baking sheet, leaving some space between each one. If the dough is too sticky to handle, lightly wet your fingers to gently press the tops down slightly for even baking.
  • Bake for 18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  • Let the biscuits cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or store for later.

Notes

Cottage Cheese Secret: For an even moister and higher protein biscuit, you can replace half of the Greek yogurt with an equal amount of pureed full-fat cottage cheese. Blend the cottage cheese until completely smooth before adding it with the eggs.
Mixing Tip: Be careful not to overmix the dough. Stir just until the dry ingredients are incorporated to ensure the biscuits stay soft and fluffy, not tough.
Handling Sticky Dough: This is a sticky, wet dough by design. Lightly wet your fingers or spray your scoop with nonstick spray to make portioning the biscuits much easier.
Storage: Let the biscuits cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Reheat for 30-45 seconds in the microwave.
Freezing: For longer storage, arrange the cooled biscuits on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 265kcalCarbohydrates: 18gProtein: 16gFat: 15gSaturated Fat: 6gCholesterol: 95mgSodium: 650mgPotassium: 210mgFiber: 1gSugar: 2gVitamin A: 350IUVitamin C: 1mgCalcium: 150mgIron: 2mg
Keyword breakfast protein biscuits, high protein breakfast, meal prep breakfast, savory biscuits
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