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Close-up of a golden-brown High Protein Breakfast Biscuit topped with melted cheese and visible spinach and bacon bits.

High Protein Breakfast Biscuits

These High Protein Breakfast Biscuits are a nutritious and delicious breakfast option for health-conscious individuals and busy families. They are perfect for increasing protein intake, following a low-carb diet, or adding variety to your morning routine.
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Prep Time 15 minutes
Cook Time 33 minutes
Resting Time 5 minutes
Total Time 53 minutes
Servings: 10 biscuits
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuits
  • 2 c spinach chopped
  • 1/4-1/2 c onion about a quarter of a large onion, chopped
  • 1/2 c sun dried tomatoes chopped
  • 2 tbsp fresh basil optional
  • 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
For the Topping
  • 1 c shredded cheese blend for topping

Equipment

  • Baking sheet
  • Parchment paper
  • pan
  • Large Bowl
  • Whisk
  • Measuring cup
  • Cookie Scoop

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Heat a pan over medium heat. Add the chopped spinach, onion, basil, and sun-dried tomatoes. Cook for 5-8 minutes, until the vegetables are tender but still crisp. Let the vegetables cool for a few minutes.
  3. In a large bowl, whisk together the eggs, Greek yogurt, salt, pepper, garlic powder, paprika, and oregano until smooth. Stir in the cooked vegetables.
  4. Mix in the almond flour, coconut flour, ground flaxseeds (if using), and baking powder. Let the mixture sit for 5 minutes to thicken.
  5. Use a large cookie scoop or a 1/4 cup measuring cup to scoop the batter onto the prepared baking sheet. The batter will spread slightly. You should have about 10 biscuits.
  6. Top each biscuit with a sprinkle of shredded cheese.
  7. Bake for about 25 minutes, or until the biscuits are firm and golden brown.
  8. Let the biscuits cool completely. Store any leftovers in the refrigerator for up to 5 days. Reheat in the microwave for about a minute before serving.

Notes

These biscuits are a versatile breakfast option. You can customize the vegetables and herbs based on your preference. They are great for meal prep and can be enjoyed cold or reheated.

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