Savory Protein Egg Biscuits Recipe

Introduction

Savory Protein Egg Biscuits are a quick and satisfying breakfast or snack option packed with protein and flavorful ingredients. These baked delights combine almond flour, eggs, cheese, and your choice of add-ins for a low-carb, gluten-free treat that’s perfect for meal prep or a busy morning.

Ingredients

• 1 cup almond flour (or oat flour)
• 1 tsp baking powder
• ½ tsp garlic powder
• ¼ tsp salt
• 4 eggs
• ½ cup Greek yogurt or cottage cheese
• ½ cup shredded cheddar or mozzarella
• 2 tbsp olive oil or melted butter
• Optional add-ins (choose 1–2): cooked turkey sausage or bacon crumbles, chopped spinach or kale, green onions or red bell peppers, jalapeños for heat

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line a muffin tin to prepare for baking.
2. Step 2: In a large bowl, mix together the almond flour, baking powder, garlic powder, and salt.
3. Step 3: In another bowl, whisk the eggs thoroughly, then stir in the Greek yogurt (or cottage cheese), olive oil (or melted butter), and shredded cheese until well combined.
4. Step 4: Combine the wet ingredients with the dry mixture and gently fold in any optional add-ins you prefer.
5. Step 5: Scoop the batter evenly into the muffin tin cups, filling each about three-quarters full.
6. Step 6: Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Step 7: Allow the biscuits to cool completely before removing from the tin. Store or freeze as desired.

Tips & Variations

• Try different cheese varieties like feta for a tangy twist or add herbs such as parsley or chives for extra freshness.
• For a dairy-free option, substitute cheese with a vegan alternative and use coconut yogurt instead of Greek yogurt.
• To keep biscuits moist, avoid overbaking; start checking at 18 minutes.
• Mix in spicy ingredients like jalapeños for a southwest-inspired flavor or add sautéed mushrooms for earthiness.

Storage

Store cooled biscuits in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each biscuit individually or place several in a freezer-safe bag. Reheat from frozen by microwaving for 45–60 seconds or warming in the oven at 300°F for 10–12 minutes for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond or oat flour?

Regular all-purpose flour can be used but will change the texture and carb content. Almond or oat flour helps keep these biscuits low-carb and gluten-free.

Can I make these biscuits ahead of time for meal prep?

Yes, these egg biscuits are perfect for meal prep. Bake in advance, store in the fridge, and reheat quickly for a protein-packed meal any time.

Savory Protein Egg Biscuits Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

These Savory Protein Egg Biscuits are a delicious, high-protein breakfast or meal prep option that combines almond or oat flour with eggs, cheese, and flavorful add-ins like turkey sausage or veggies. They bake up golden and fluffy, perfect for a grab-and-go meal or snack, and are customizable to suit your taste preferences.

• Author: Nethan
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 12 biscuits 1x
• Category: Breakfast, Meal Prep
• Method: Baking
• Cuisine: American, Protein-Packed

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup almond flour (or oat flour)
• 1 tsp baking powder
• ½ tsp garlic powder
• ¼ tsp salt

Wet Ingredients

• 4 eggs
• ½ cup Greek yogurt or cottage cheese
• ½ cup shredded cheddar or mozzarella cheese
• 2 tbsp olive oil or melted butter

Optional Add-Ins (choose 1–2)

• Cooked turkey sausage or bacon crumbles
• Chopped spinach or kale
• Green onions or red bell peppers
• Jalapeños for heat

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a muffin tin to prepare for baking the biscuits.
2. Mix Dry Ingredients: In a medium bowl, combine almond or oat flour, baking powder, garlic powder, and salt thoroughly.
3. Prepare Wet Ingredients: In a separate bowl, whisk the eggs briefly, then add Greek yogurt (or cottage cheese), olive oil (or melted butter), and shredded cheese, mixing until smooth.
4. Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently fold together until just combined. Stir in your choice of 1 to 2 optional add-ins like turkey sausage, spinach, or jalapeños for added flavor.
5. Fill Muffin Tins: Scoop the batter evenly into the prepared muffin tin cups, filling each about 3/4 full for best results.
6. Bake Biscuits: Place the muffin tin in the oven and bake for 18–22 minutes until the tops turn golden brown and the centers are fully set.
7. Cool and Store: Remove biscuits from the oven and allow them to cool completely before serving or storing. This helps ensure proper texture and preserves freshness.

Notes

• To Freeze: Wrap each cooled biscuit individually or place multiple biscuits in a freezer-safe bag for up to 3 months.
• Reheat from Frozen: Microwave each biscuit for 45–60 seconds or warm in a preheated oven at 300°F for 10–12 minutes until heated through.
• Store in Fridge: Keep the biscuits fresh up to 5 days in an airtight container in the refrigerator.
• Flavor Combos to Try: Classic (cheddar, bacon, green onion), Veggie Boost (spinach, feta, garlic), or Southwest (cheddar, turkey sausage, jalapeños).

Keywords: savory protein biscuits, egg biscuits, high protein breakfast, low carb biscuits, keto-friendly breakfast, meal prep breakfast, almond flour biscuits, cheesy egg muffins