Description
Savory, protein-packed breakfast biscuits made with Greek yogurt, eggs, cheese, and chicken sausage, perfect for busy mornings.
Ingredients
- 2 cups all-purpose flour
- 2 cups nonfat plain Greek yogurt
- 4 large eggs
- 30 g ground flaxseed (about 3 tbsp)
- 1 tbsp baking powder
- Salt, to taste (start with ¾ tsp)
- 12 pre-cooked chicken sausage links, chopped
- 60 g chopped spinach
- 1 cup reduced-fat shredded cheese (cheddar or mozzarella)
- Optional flavor boosters: garlic powder, crushed red pepper flakes, black pepper
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line a baking sheet for freeform biscuits.
- In a large bowl, whisk the Greek yogurt and eggs until smooth and homogenous.
- Add the flour, ground flaxseed, baking powder, salt, and any optional seasonings. Stir gently until just combined; don’t overmix.
- Fold in the chopped chicken sausage, chopped spinach, and shredded cheese until evenly distributed.
- Scoop about ½ cup of batter per biscuit into the prepared tin. Smooth the tops with the back of the spoon.
- Bake for 22–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Let cool in the tin for 10 minutes before transferring to a wire rack to finish cooling.
Notes
For a gluten-free version, try a cup-for-cup gluten-free flour blend. For dairy-free, use a thick dairy-free yogurt and vegan shredded cheese.