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Breakfast Protein Biscuits with Ham or Mediterranean Flavors
Emily

Breakfast Protein Biscuits

These protein-packed breakfast biscuits are soft, savory, and customizable with either ham & cheese chives or a Mediterranean sausage mix. Made with Greek yogurt, eggs, and flaxseed, they’re perfect for a hearty, energizing start to your day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Breakfast, Snack
Cuisine: American, Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1¾ cups plain 2% Greek yogurt
  • 4 large eggs (room temp)
  • 2½ cups all-purpose flour
  • ¼ cup ground flaxseed
  • 1 tbsp baking powder
  • 2 tsp salt
  • 1 tsp garlic powder
  • ½ tsp red pepper flakes (optional)
  • 1½ cups spinach, wilted & squeezed dry (ham & cheese option)
  • ½ cup chives, chopped (ham & cheese option)
  • 1½ cups cheddar cheese, divided (ham & cheese option)
  • 2 cups diced ham (ham & cheese option)
  • 2 cups cooked Italian chicken sausage, crumbled (Mediterranean option)
  • ½ cup sun-dried tomatoes, chopped (Mediterranean option)
  • 1½ cups feta, divided (Mediterranean option)
  • 2 tsp dried basil (or ¼ cup fresh, added after baking) (Mediterranean option)

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups & spoons
  • baking sheet or muffin tin
  • parchment paper or cooking spray

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet or grease a muffin tin.
  2. Whisk yogurt and eggs until smooth.
  3. Stir in flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
  4. Fold in your chosen add-ins (ham & cheese OR Mediterranean).
  5. Scoop dough using ⅓ cup per biscuit. Place on baking sheet or in muffin wells.
  6. Sprinkle reserved cheese or feta on top. Bake 25 minutes until golden and firm.
  7. Cool for 10 minutes before serving or storing.

Notes

Choose between two delicious add-in variations: Ham & Cheese with chives, or Mediterranean with sausage, feta, and sun-dried tomatoes. They can be baked on a sheet pan or in muffin tins. Store leftovers in an airtight container for 3–4 days or freeze up to 2 months.