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

Prep Time: 10 mins | Cook Time: 18 mins | Total Time: 30 mins | Servings: 8 biscuits

Ever wish mornings came with a “skip the chaos” button? These Breakfast Protein Biscuits are the next best thing — soft, savory, and packed with 14 grams of protein to keep you full and focused. Perfect for grab-and-go mornings, meal prep, or those “oops, I hit snooze” kind of days.

They’re everything you crave in a quick breakfast — warm, hearty, and endlessly customizable. Whether you’re after a protein breakfast on the go or something freezer-friendly to make ahead for the work week, these biscuits have you covered.

• ✔️ 14g protein per biscuit — no blender or shaker required
• ✔️ Freezer-friendly and easy to reheat
• ✔️ Customizable with eggs, turkey sausage, or cheese
• ✔️ Perfect for GLP1-friendly or prediabetic breakfast ideas
• ✔️ Great for busy mornings or quick workday fuel

Want to kick things up? Add jalapeños for spice, make it extra-cheesy, or go low-carb with almond flour. However you bake them, these healthy breakfast biscuits will make you look forward to mornings again!

Ingredients

Ingredient	Amount
Whole wheat flour	2 cups
Baking powder	2 tsp
Salt	1/2 tsp
Greek yogurt (plain, nonfat)	1 cup
Eggs	2 large
Shredded cheddar or mozzarella	1/2 cup
Turkey sausage or cooked turkey bacon	1/2 cup, chopped
Olive oil or melted butter	2 tbsp

Choosing the Best Ingredients

Flour: Whole wheat adds fiber and protein, but all-purpose keeps it light. For low-carb, almond flour works well.

Protein: Lean turkey sausage or eggs add flavor without excess fat. Vegetarian? Swap with plant-based crumbles.

Cheese: Cheddar gives rich flavor and stretch; mozzarella melts smoother for a mild bite.

Pro Tips & Swaps

• Low-carb: Use almond flour and skip cheese.
• Gluten-free: Swap in a 1:1 GF baking blend.
• Dairy-light: Use coconut yogurt or skip cheese entirely.
• Vegetarian: Add spinach or mushrooms instead of sausage.

Pair these biscuits with a sweet sip like the Strawberry Matcha Latte or a tangy Whipped Pink Lemonade for the perfect morning combo.

How to Make Breakfast Protein Biscuits

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat eggs, yogurt, and olive oil until smooth.
4. Stir wet mixture into dry ingredients until a soft dough forms.
5. Fold in cheese and cooked turkey sausage (or mix-ins of choice).
6. Drop 1/4-cup portions of dough onto the sheet, spaced 2 inches apart.
7. Bake for 15–18 minutes, until golden and crisp around the edges.
8. Cool 5 minutes before serving — they’ll firm up as they rest!

Pro Tips for Texture

• Use a hot oven and preheated sheet for maximum crispiness.
• Don’t overmix the dough — that keeps the biscuits fluffy.
• For air fryer: bake at 375°F for 8–10 minutes until golden.
• Let cool on a rack to avoid soggy bottoms.

Variations

• Extra spicy: Add diced jalapeños or a pinch of cayenne.
• Extra cheesy: Sprinkle shredded cheddar on top before baking.
• Low-carb: Use almond flour and skip sausage.
• Veggie-loaded: Fold in spinach, bell pepper, or zucchini.
• Kid-friendly: Mini versions using a mini muffin tin.

Try serving them next to an Air Fryer Breakfast Burrito for a full, high-protein breakfast spread!

Sauces, Sides, and Storage

Sauces & Toppings

• Avocado slices or guacamole
• Chipotle mayo or sriracha yogurt
• Fresh pico de gallo
• Honey drizzle for sweet-savory lovers
• Cilantro and lime for brightness

Perfect Sides

• Oven-roasted potatoes like these Air Fryer Garlic Parmesan Potatoes
• Roasted Sweet Potatoes with Cinnamon & Honey
• A light Brussels Sprout & Apple Salad for balance
• Fresh fruit or a small smoothie

Troubleshooting

• Too dense? Add an extra tablespoon of yogurt.
• Falls apart? Chill dough 10 minutes before baking.
• Too dry? Reduce bake time by 2 minutes.
• Bland? Add garlic powder or shredded cheese.
• Soggy bottom? Use parchment and let cool on rack.

Storage & Reheating

Store in the fridge for up to 5 days or freeze up to 2 months. To reheat, use the oven or air fryer at 350°F for 5–7 minutes — they’ll crisp right back up!

FAQ

Can I make these ahead? Absolutely! Freeze after baking and reheat individually as needed. Can I swap Greek yogurt? Yes — use cottage cheese or plain protein yogurt instead. Are they good for prediabetics? Yes, they’re high in protein and lower in carbs, ideal for steady energy. Can I skip meat? Totally. Add more cheese or veggies instead. Kid-approved? Yes! Try mini versions or milder cheese for picky eaters.

Ready to bake a batch? These Breakfast Protein Biscuits are your new weekday lifesaver. Pair them with a Whipped Pink Lemonade or a cozy Strawberry Matcha Latte and start your day strong. What are you waiting for?