High-Protein Breakfast Biscuits
Delightful and nutritious biscuits made with chicken sausage, cheese, and fresh spinach, perfect for breakfast or a light meal.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 30 g Ground Flaxseed
- 1 tbsp Baking Powder
- 2 tbsp Salt or to taste
Wet Ingredients
- 2 cups Nonfat Plain Greek Yogurt
- 4 Large Eggs
Fillings
- 12 links Pre-Cooked Chicken Sausage, chopped
- 60 g Chopped Spinach Fresh or thawed from frozen
- 1 cup Reduced-Fat Shredded Cheese
Optional Seasonings
- to taste garlic powder
- to taste red pepper flakes
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line a baking sheet.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- Stir in the flour, flaxseed, baking powder, salt, and any optional seasonings until just combined.
- Fold in the chicken sausage, spinach, and cheese.
- Scoop about ½ cup of dough per biscuit onto the prepared tin or baking sheet.
Baking
- Bake for 22-25 minutes until golden and firm.
- Let them cool for 10 minutes before serving or storing.
Notes
For enhanced flavor, consider adding extra herbs or spices like rosemary or thyme. Customize by swapping sausage with turkey or using black beans for a vegetarian option. These biscuits store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.