Description
These high-protein breakfast biscuits are perfect for busy mornings. Stuffed with sausage, spinach, and cheese, they are great for meal prep.
Ingredients
- 2 cups All-Purpose Flour
- 2 cups Nonfat Plain Greek Yogurt
- 4 Large Eggs
- 30g Ground Flaxseed
- 12 Pre-Cooked Chicken Sausage Links, chopped
- 60g Chopped Spinach
- 1 cup Reduced-Fat Shredded Cheese
- 1 tbsp Baking Powder
- 2 tbsp Salt (or to taste)
- Optional: garlic powder, red pepper flakes
Instructions
- Preheat the 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.
- Add the flour, ground flaxseed, baking powder, salt, and any optional seasonings. Stir gently until just combined.
- Fold in the chopped chicken sausage, spinach, and shredded cheese.
- Scoop the dough into the prepared tin or onto the baking sheet, leaving space between each biscuit.
- Bake for 22–25 minutes until the tops are golden and the centers are set.
- Let cool for 10 minutes before serving or storing.
Notes
All-purpose flour gives the best texture; swap for whole-wheat for a nuttier flavor. Refrigerate cooled biscuits for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American