Protein Breakfast Biscuits with Sausage and Cheddar Recipe
These protein-packed breakfast biscuits combine fluffy, savory dough with hearty chicken sausage and sharp cheddar cheese. Made with Greek yogurt and eggs, these biscuits are easy to prepare and bake in under 30 minutes, perfect for a satisfying breakfast or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup plain 2% or whole-milk Greek yogurt (240g)
- 2 large eggs
- 1 tablespoon olive oil or melted butter
Dry Ingredients
- 2 ½ cups all-purpose flour (330g)
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Add-Ins
- 1 ¾ cups cooked chicken breakfast sausage, finely chopped (190g)
- 1 cup shredded sharp cheddar cheese (112g)
- ¼ cup green onion, thinly sliced (15g)
Instructions
- Preheat & Prep: Preheat the oven to 375°F. Line a large baking sheet with parchment paper or lightly spray it with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, and olive oil until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the flour, baking powder, baking soda, garlic powder, salt, and pepper over the wet mixture. Stir gently with a spatula or wooden spoon until just combined—the dough should be very thick.
- Fold in Add-Ins: Carefully fold in the finely chopped chicken sausage, shredded cheddar cheese, and sliced green onions until they are evenly distributed throughout the dough. If needed, gently press the dough together with your hands without overworking it.
- Scoop & Bake: Using a large cookie scoop or a ¼-cup measure, drop mounds of dough about 2 inches apart onto the prepared baking sheet. Lightly press any large pieces of sausage into the biscuit dough. You should get approximately 12 biscuits.
- Bake Until Golden: Bake the biscuits in the preheated oven for 20-25 minutes until they are puffed, golden around the edges, and set in the center. Avoid overbaking to keep them tender. Let the biscuits cool on the pan for 5 minutes before transferring to a wire rack to cool further or serve.
Notes
- Finely chopping the sausage is key for even baking and balanced flavor in every bite.
- The dough will be very thick; it is meant to be more like a drop biscuit dough than something to roll out.
- Use parchment paper or a non-stick spray on the baking sheet to ensure easy removal of biscuits.
- Be careful not to overmix the dough to keep biscuits tender and fluffy.
- Let biscuits cool slightly before handling to firm up and finish baking from residual heat.
