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Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage Variations Recipe

ByLily
Jump to Recipe· 4.6 from 3 reviews

I’m so excited to share this Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage Variations Recipe with you! These biscuits are a game-changer for busy mornings because they pack a hearty punch of protein and flavor, making breakfast feel both nourishing and indulgent. I first made them on a lazy Sunday and they quickly became my go-to for an easy, satisfying start to the day.

What I truly love about this recipe is how versatile it is – you can customize the fillings to suit your mood or what’s in your fridge. Whether you choose the savory classic with ham, cheese, and chive or the zesty Mediterranean sausage variation, the biscuit base is tender and full of wholesome goodness. You’ll find yourself reaching for these again and again, especially when you want a homemade breakfast that feels special but is still quick to pull together.

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Why This Recipe Works

  • High-Protein Base: Greek yogurt and eggs give these biscuits a filling, protein-packed structure perfect for keeping you energized.
  • Flavor Variations: Offering both ham & chive and Mediterranean sausage versions lets you tailor each batch to your cravings or pantry.
  • Easy Prep and Bake: The dough comes together quickly, and the baking method ensures even cooking and that perfect golden crust.
  • Hearty and Wholesome: These biscuits are denser than flakier varieties, making them a satisfying grab-and-go breakfast option for busy days.
The image shows several small, round, golden baked muffins with an uneven, slightly rough textured top, speckled with orange bits of cheese and green herbs. One muffin is torn open at the front, revealing layers inside that include bits of green leafy vegetables and small pink cubes of ham. The muffins rest on a white plate with a small clear glass bowl filled with dark blue blueberries beside them. The background and surface under the plate are a white marbled texture. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage Variations Recipe plays a special role to create flavor, texture, and nutrition that complement one another perfectly. I always recommend using fresh, quality ingredients, especially in the cheese and meats, to get the best results.

  • Plain 2% Greek Yogurt: Adds creaminess and protein, keeping the biscuits moist without heavy fats.
  • Eggs: Bind everything together while adding more protein.
  • All-Purpose Flour: Provides structure and the perfect biscuit crumb.
  • Ground Flaxseed: Offers a subtle nutty flavor and extra fiber; can be swapped for more flour if needed.
  • Garlic Powder: Enhances savory depth without overpowering.
  • Red Pepper Flakes: Give a slight kick that livens up the biscuits.
  • Baking Powder: Helps the biscuits rise and keep that tender texture.
  • Salt: Essential for flavor balance throughout.
  • Spinach: Adds freshness and a nutritional boost.
  • Chives: Bring a mild oniony zest that’s perfect with ham and cheese.
  • Cheddar Cheese: Melts beautifully for gooey pockets of flavor.
  • Cooked Ham: Salty, savory protein that makes these biscuits a meal on their own.
  • Sun-Dried Tomatoes (Mediterranean Variation): Offer a sweet-tart contrast that pairs wonderfully with spices.
  • Italian Chicken Sausage: Packed with herbs and spices, it’s a flavorful alternative to ham.
  • Feta Cheese: Adds a tangy creaminess that balances the Mediterranean flavors.
  • Dried Basil: Brings aromatic herb notes that tie the Mediterranean mix together.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what I’m craving or have on hand. These breakfast protein biscuits are so flexible—they invite you to get creative with your fillings and even spice levels. Play around with what you enjoy most and don’t be afraid to swap in your favorite herbs or add extra veggies.

  • Variation: I often make the Mediterranean sausage version with extra sun-dried tomatoes for a punch of sweetness—that combo has become a family favorite for weekend brunch.
  • Dietary Adjustments: For a dairy-free option, try using a plant-based yogurt and cheese substitute; just keep an eye on moisture levels in the dough.
  • Seasonal Twists: Swap spinach for kale or add chopped roasted peppers in the summer for a colorful update.
  • Spice Level: Adjust the red pepper flakes up or down based on your heat tolerance—I keep mine moderate for kid-friendly breakfasts.

Step-by-Step: How I Make Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage Variations Recipe

Step 1: Whisk Together The Wet Ingredients

Start by preheating your oven to 400°F and lining a baking tray with parchment paper—that prevents sticking and makes cleanup so much easier. In a medium bowl, whisk the Greek yogurt and eggs together until smooth and well combined. This creates the creamy, protein-rich base that gives the biscuits their great texture.

Step 2: Mix Dry Ingredients Separately

In another bowl, combine the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt. Mixing these dry ingredients well ensures that everything is evenly distributed, which helps your biscuits rise properly and have uniform flavor.

Step 3: Combine Wet and Dry Ingredients

Gradually stir the dry mix into the wet yogurt and eggs, mixing until fully combined. At this point, add your chosen mix-ins: vegetables, herbs, cooked meats, and 1 cup of cheese. Don’t hesitate to use your hands to really make sure everything’s evenly incorporated—that little bit of tactile mixing helps make the dough cohesive.

Step 4: Shape the Biscuits

Lightly flour your hands to prevent sticking, then divide the dough into 12 even portions—each about a ⅓ cup. Press each portion into a round disk about 1 inch thick and space them evenly on your prepared baking trays. Depending on your tray size, you might need two to give each biscuit enough room to bake properly.

Step 5: Bake and Finish

Sprinkle the remaining shredded cheese over the tops of each biscuit for a golden, melty finish. Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F and bake for another 20 minutes. Resist the urge to open the oven during that time — it’ll help ensure the biscuits develop a perfect golden bottom and slightly browned top.

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Tips from My Kitchen

  • Even Sizing: Measuring dough portions with a ⅓ cup scoop helps your biscuits cook evenly and look uniform.
  • Don’t Skip the Parchment: I’ve tried baking these without it and they tend to stick or brown too fast on the bottom.
  • Use Fresh Cheese: Freshly shredded cheese melts better than pre-shredded versions, giving a beautiful melty top.
  • Resist Opening Oven: Keeping the oven closed during baking is key to that golden crust and fluffy center.

How to Serve Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage Variations Recipe

The image shows two savory muffins on a white plate, one whole and one cut in half to reveal a soft, fluffy inside with small pieces of pink ham and green herbs. The muffins are golden brown with melted orange cheese on top, giving them a slightly crispy texture. In the background, there are two more muffins placed on a white marbled surface, along with a clear glass bowl filled with dark blueberries and a white bowl with green lettuce leaves. The image is softly lit and focused closely on the plate with the muffins. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle freshly chopped chives or basil on top right before serving; it adds a fresh punch that balances the rich, cheesy biscuits beautifully. Sometimes a drizzle of hot sauce or a smear of pesto really lifts them too, giving a grown-up flavor kick.

Side Dishes

This recipe pairs wonderfully with a simple green salad or fresh fruit for a lighter balance. I often serve it alongside scrambled eggs or sautéed mushrooms to round out the meal when I want something more filling on the weekends.

Creative Ways to Present

For brunch gatherings, I like arranging the biscuits on a wooden board with small bowls of extra cheese, olives, and fresh herbs nearby. It makes for a beautiful, shareable spread that’s sure to impress your guests and invite conversation.

Make Ahead and Storage

Storing Leftovers

These biscuits keep really well in an airtight container in the fridge for up to 4 days, making them ideal for quick breakfasts. I like to reheat them gently to avoid drying out and they come out tasting almost fresh.

Freezing

I’ve frozen these biscuits individually wrapped in plastic wrap and stored in a freezer bag, and they thaw beautifully. Just pop them in the freezer right after baking, and they’ll be ready for a busy morning when you need a quick protein-rich option.

Reheating

To reheat, I use a toaster oven or conventional oven at 350°F for about 10 minutes until they’re warmed through and crispy on the outside again. Microwaving works too if you’re in a hurry, but it’s not quite as satisfying texture-wise.

FAQs

  1. Can I use other types of sausage or meat in this recipe?

    Absolutely! Just make sure whatever meat you use is fully cooked before adding it to the biscuit dough. I’ve swapped in turkey sausage and even leftover grilled chicken with great results.

  2. Are these biscuits gluten-free?

    The original recipe uses all-purpose flour, so it isn’t gluten-free. However, you can experiment with gluten-free flour blends to make a version that suits gluten-free diets, though texture might vary slightly.

  3. Can I prepare the dough the night before?

    Yes! You can mix the dough up and store it covered in the fridge overnight. Just bring it back to room temperature before shaping and baking to ensure even cooking.

  4. What makes these biscuits different from traditional flaky biscuits?

    These are denser and more protein-packed because they use Greek yogurt and eggs instead of butter or shortening, making them heartier and more filling—perfect as a balanced breakfast option.

  5. Can I add more vegetables?

    Definitely! I’ve added shredded zucchini or grated carrots in the past. Just squeeze out excess moisture from wet veggies so the biscuit dough isn’t too wet.

Final Thoughts

This Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage Variations Recipe holds a special spot in my morning routine because it’s so flexible, nourishing, and simply delicious. Whether I’m preparing for a hectic day or a relaxing weekend, having these biscuits ready makes breakfast delightful and stress-free. I truly hope you give them a try — they might just become one of your favorite go-to breakfast treats too!

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Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage Variations Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 3 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 biscuits
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This Breakfast Protein Biscuits recipe delivers a hearty, protein-packed start to your day with tender, flavorful biscuits that include Greek yogurt, eggs, and a variety of mix-ins such as ham, cheese, and fresh herbs. These dense, filling biscuits are perfect for busy mornings and come in two delicious variations: Ham, Cheese & Chive or Mediterranean Sausage.

Ingredients

Units Scale

Base Biscuit Ingredients

  • 1 3/4 cups plain 2% Greek yogurt
  • 4 eggs
  • 2 1/2 cups all purpose flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon baking powder
  • 2 teaspoons salt

Ham, Cheese & Chive Variation

  • 1.5 cups spinach chopped
  • 1/2 cup chives finely diced
  • 1.5 cups cheddar cheese shredded, divided
  • 2 cups cooked ham diced

Mediterranean Sausage Variation

  • 1/2 cup sun dried tomatoes chopped
  • 2 cups Italian chicken sausage cooked and removed from casing
  • 1.5 cups feta cheese
  • 1.5 cups spinach chopped
  • 2 teaspoons dried basil

Instructions

  1. Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and line a baking tray with parchment paper for easy cleanup.
  2. Mix Wet Ingredients: In a medium mixing bowl, whisk together the Greek yogurt and eggs until smooth and fully combined.
  3. Combine Dry Ingredients: In a separate medium mixing bowl, combine the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt, mixing well.
  4. Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring well until fully incorporated and dough begins to form.
  5. Add Mix-ins: Stir in your choice of vegetables, herbs, cooked meats, and 1 cup of the cheese (if using the ham variation, add the ham here). Mix thoroughly, using your hands if needed, to ensure all ingredients are fully combined.
  6. Form Biscuits: Lightly flour your hands to prevent sticking, then divide the dough into 12 equal portions, shaping each into a 1-inch thick round disk, approximately ⅓ cup each. Arrange evenly spaced on the prepared baking tray or trays.
  7. Add Cheese Topping: Sprinkle the remaining cheese evenly over the tops of the biscuits for a golden, melty finish.
  8. Bake Biscuits: Bake at 400 degrees Fahrenheit for 5 minutes, then reduce the oven temperature to 350 degrees and continue baking for another 20 minutes without opening the oven door to maintain heat.
  9. Check for Doneness: Once the bottoms of the biscuits are golden brown and the tops begin to brown lightly, remove them from the oven. Let them cool slightly before serving. Enjoy these dense and protein-rich biscuits warm or at room temperature.

Notes

  • These biscuits are denser and heartier than traditional flaky biscuits because they contain no butter or added fat, making them ideal for a filling breakfast on the go.
  • Ground flaxseed can be substituted with an additional ¼ cup of flour, but this will reduce the protein content slightly.
  • If substituting any meat in the recipe, ensure it is fully cooked before adding it to the batter to avoid undercooked fillings.
  • The nutrition information provided is an estimate based on the original Ham, Cheese & Chive variation and should be used as a guideline only.
  • Using parchment paper prevents sticking and makes cleanup easier.

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 220 kcal
  • Sugar: 1 g
  • Sodium: 480 mg
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 14 g
  • Cholesterol: 110 mg

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