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Close-up of two golden-brown High Protein Breakfast Biscuits, studded with spinach and red pieces, on parchment paper.

High Protein Breakfast Biscuits

Make these simple, high-protein breakfast biscuits for a quick and nutritious start to your day. They are packed with vegetables and cheese, making them a satisfying option for busy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Thickening Time 5 minutes
Total Time 45 minutes
Servings: 10 biscuits
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetable Mix
  • 2 c spinach, chopped
  • 1/2 c onion, chopped (about a quarter of a large onion)
  • 1/2 c sun dried tomatoes, chopped
  • 2 tbsp fresh basil optional
Biscuit Base
  • 6 large eggs
  • 1/2 c Greek yogurt
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 3/4 c almond flour
  • 1/4 c coconut flour or use all almond flour
  • 1/4 c ground flaxseeds optional
  • 1/2 tsp baking powder
Topping
  • 1 c shredded cheese blend for topping

Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl
  • Pan
  • Cookie scoop or 1/4 cup measuring cup

Method
 

  1. Preheat your oven to 375 F. Line a baking sheet with parchment paper and set it aside.
  2. Heat a pan over medium heat. Add the chopped spinach, onion, basil, and sun dried tomatoes. Cook for about 5 to 8 minutes, until the vegetables are tender but still crisp. Cool the vegetables for a couple of minutes so they are not too hot.
  3. In a large bowl, whisk the eggs, Greek yogurt, seasonings, and cooked vegetables together until the mixture is smooth.
  4. Mix in the almond flour, coconut flour, ground flaxseeds, and baking powder. Let the mixture sit for 5 minutes to thicken.
  5. Using a large cookie scoop or 1/4 cup measuring cup, scoop the batter onto the lined baking sheet. The batter may spread a bit; this is acceptable. You should get about 10 biscuits.
  6. Top each biscuit with a sprinkle of shredded cheese.
  7. Bake for about 25 minutes, until the biscuits are firm and golden brown.
  8. Cool the biscuits completely and refrigerate any leftovers. They will keep for about 5 days in the fridge. Reheat them in the microwave for about a minute to eat them again.

Nutrition

Calories: 180kcalCarbohydrates: 8gProtein: 12gFat: 12gSaturated Fat: 4gCholesterol: 120mgSodium: 300mgFiber: 2gSugar: 2g

Notes

These biscuits are great for meal prepping. If you do not have coconut flour, you can substitute it with more almond flour for a similar result.

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