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High Protein Egg Biscuits (Healthy & Freezer-Friendly)

These fluffy, cheesy high-protein egg biscuits are the ultimate grab-and-go breakfast. Packed with 15g of protein each, they’re perfect for busy mornings, meal prep, and anyone looking for a satisfying, freezer-friendly breakfast option. Customizable, wholesome, and delicious—your new favorite breakfast upgrade!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Base Biscuit
  • 1.75 cups plain 2% Greek yogurt
  • 4 eggs
  • 2.5 cups all-purpose flour
  • 0.25 cup ground flaxseed
  • 1 teaspoon garlic powder
  • 0.5 teaspoon red pepper flakes
  • 1 tablespoon baking powder
  • 2 teaspoon salt
Ham, Cheese & Chive Variation
  • 1.5 cups spinach, chopped
  • 0.5 cup chives, finely diced
  • 1.5 cups cheddar cheese, shredded, divided
  • 2 cups cooked turkey or chicken ham, diced
Mediterranean Sausage Variation
  • 0.5 cup sun-dried tomatoes, chopped
  • 2 cups cooked Italian chicken sausage, removed from casing
  • 1.5 cups feta cheese, crumbled
  • 1.5 cups spinach, chopped
  • 2 teaspoon dried basil

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
  2. In a medium mixing bowl, whisk together Greek yogurt and eggs.
  3. In another bowl, combine flour, flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
  4. Slowly add the dry ingredients to the wet, mixing until combined.
  5. Add mix-ins such as vegetables, herbs, cooked meat, and 1 cup of cheese. Mix until everything is evenly distributed (use hands if needed).
  6. Lightly flour hands and divide dough into 12 round, 1-inch thick biscuits. Arrange on the prepared baking tray. Sprinkle remaining cheese on top.
  7. Bake at 400°F (200°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for another 20 minutes. Do not open the oven during baking.
  8. When the bottoms are golden and the tops slightly browned, remove from oven and let cool on a rack.

Notes

Store biscuits in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in a microwave, toaster oven, or air fryer. For shaping, use floured hands or a cookie scoop. Gluten-free, dairy-free, and vegetarian swaps are easy and delicious!