Cheesy, savory meal prep breakfast
These High Protein Breakfast Biscuits are warm, cheesy, and perfect for busy mornings when you want something satisfying without cooking from scratch. Packed with eggs, Greek yogurt, spinach, sun-dried tomatoes, and almond flour, they make an easy breakfast meal prep idea you can grab all week. They bake up golden, tender, and savory, making them a smart Pinterest-friendly breakfast for school mornings, workdays, or quick weekend brunch.
- Prep: 10 mins
- Cook: 25 mins
- Total: 40 mins
- Servings: 10 biscuits
Ingredients
- 2 cups chopped spinach
- 1/4 to 1/2 cup chopped onion
- 1/2 cup chopped sun-dried tomatoes
- 2 tbsp fresh basil, optional
- 6 large eggs
- 1/2 cup Greek yogurt
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground flaxseeds, optional
- 1/2 tsp baking powder
- 1 cup shredded cheese blend
Kitchen Tools
- Skillet or frying pan
- Knife & cutting board
- Measuring cups & spoons
- Mixing bowl + spatula
- Baking sheet + parchment paper
Step-by-Step Instructions
- Prep: Preheat oven to 375°F and line a baking sheet with parchment paper. Chop the spinach, onion, tomatoes, and basil.
- Sauté: Cook spinach, onion, basil, and sun-dried tomatoes in a skillet for 5–8 minutes, until tender and fragrant.
- Combine: In a large bowl, whisk eggs, Greek yogurt, seasonings, and cooked vegetables until smooth.
- Thicken: Stir in almond flour, coconut flour, flaxseeds, and baking powder. Rest for 5 minutes.
- Bake: Scoop batter onto the baking sheet, top with cheese, and bake for 25 minutes until golden and firm.
Pro Tips
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Subs: Use cottage cheese instead of Greek yogurt, or all almond flour instead of coconut flour.
- Meal Prep: Bake a batch Sunday night and reheat one biscuit for about 60 seconds.
- Serving: Pair with fruit, avocado slices, yogurt, or a simple green salad.
Main Body
These High Protein Breakfast Biscuits are the kind of make-ahead recipe that makes mornings feel easier. They are soft, cheesy, and full of savory flavor from spinach, onion, basil, and sun-dried tomatoes. Because they are baked in individual portions, they are simple to store, pack, and reheat.
The key to the best texture is cooking the vegetables first. Spinach and onions release moisture as they cook, and skipping this step can make the biscuits too wet. A quick sauté also deepens the flavor, giving every bite a cozy, brunch-style taste.
Eggs and Greek yogurt create a protein-rich base, while almond flour and coconut flour help the biscuits hold together. Ground flaxseeds add extra fiber and a tender bite, but they can be left out if needed. The cheese on top melts into a golden layer that makes these biscuits feel extra satisfying.
For a smooth weeknight prep flow, chop the vegetables while the oven preheats, sauté them while you measure the dry ingredients, then mix and scoop. In less than an hour, you have a batch of healthy breakfast biscuits ready for the week.
These biscuits are best enjoyed warm, but they also hold up well for packed breakfasts. Reheat gently in the microwave, or warm them in the oven for a slightly crisp edge.
Variation Recipes
- Mushroom Swiss Breakfast Biscuits: Replace sun-dried tomatoes with sautéed mushrooms and use Swiss cheese for a rich, savory twist.
- Chicken Spinach Biscuits: Add finely chopped cooked chicken strips for even more protein and a heartier breakfast.
- Bell Pepper Cheddar Biscuits: Add diced bell peppers and sharp cheddar for a colorful, family-friendly version.
Conclusion
These High Protein Breakfast Biscuits are a warm, practical recipe to save for busy mornings. Make a batch, refrigerate, and enjoy a cheesy homemade breakfast all week long.
Nutrition (Estimated)
| Serving | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 biscuit | 185 | 10g | 7g | 13g | 3g | 2g |
Disclaimer: Estimates vary by ingredients and tools.