Savory Protein Egg Biscuits Recipe

Introduction

These savory protein egg biscuits are a delicious and satisfying way to start your day or enjoy as a snack. Packed with eggs, cheese, and your choice of tasty add-ins, they bake up fluffy and golden. Easy to make and customize, they’re perfect for busy mornings or meal prep.

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 oven to 350°F (175°C). Grease or line a muffin tin.
2. Step 2: In a bowl, mix together the almond flour, baking powder, garlic powder, and salt.
3. Step 3: In another bowl, whisk the eggs, then add the Greek yogurt (or cottage cheese), olive oil (or melted butter), and shredded cheese. Mix well.
4. Step 4: Combine the wet and dry ingredients, stirring gently until just mixed. Fold in any optional add-ins you choose.
5. Step 5: Scoop the batter evenly into the prepared muffin tin cups.
6. Step 6: Bake for 18–22 minutes, until the tops are golden and the centers are set.
7. Step 7: Allow the biscuits to cool completely before removing from the tin and storing or freezing.

Tips & Variations

• Try swapping almond flour for oat flour for a different texture and flavor.
• Add fresh herbs like parsley or chives for extra brightness.
• Use different cheeses such as feta or pepper jack to change the taste profile.
• Make these dairy-free by substituting yogurt with coconut yogurt and using a vegan cheese alternative.
• For crispier edges, bake a few minutes longer, keeping an eye to prevent burning.

Storage

Store cooled biscuits in an airtight container in the refrigerator for up to 4 days. They also freeze well—place them in a freezer-safe bag or container for up to 2 months. To reheat, warm in the microwave for 20–30 seconds or toast for a crisp finish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits ahead of time?

Yes, these egg biscuits are perfect for meal prep. Make a batch ahead, store in the fridge, and reheat as needed for a quick and nutritious snack or breakfast.

What can I use if I don’t have almond or oat flour?

You can experiment with other flours like coconut flour or a gluten-free baking blend, but note that the texture and moisture may vary. Adjust liquid ingredients accordingly.

Savory Protein Egg Biscuits Recipe

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★★★★★

4.5 from 110 reviews

These Savory Protein Egg Biscuits are a delicious, low-carb option perfect for breakfast or a snack. Made with almond or oat flour, eggs, Greek yogurt, and cheese, they offer a protein-packed, flavorful treat that can be customized with optional add-ins like turkey sausage, spinach, or jalapeños. Baked until golden and fluffy, these biscuits are perfect for meal prep and freeze well for convenience.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

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
• 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 prevent the biscuits from sticking.
2. Mix Dry Ingredients: In a medium bowl, combine almond or oat flour, baking powder, garlic powder, and salt, mixing well to evenly distribute the leavening and seasoning.
3. Prepare Wet Ingredients: In a separate bowl, whisk the eggs thoroughly, then add Greek yogurt or cottage cheese, olive oil or melted butter, and shredded cheese, mixing until smooth.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and fold gently until just combined. Then, fold in any optional add-ins you prefer, such as cooked sausage or vegetables.
5. Fill Muffin Tin: Evenly scoop the batter into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
6. Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes until the biscuit tops turn golden and a toothpick inserted in the center comes out clean, indicating they are set.
7. Cool and Store: Allow the biscuits to cool completely in the tin before removing. Store in an airtight container or freeze for longer storage.

Notes

• Substitute oat flour for almond flour if preferred, but expect a slightly different texture.
• You can mix and match optional add-ins to suit your taste preferences.
• Ensure the biscuits cool completely before freezing to maintain texture.
• Use gluten-free baking powder if needed to keep the recipe gluten-free.
• These biscuits reheat well in a toaster oven or microwave.

Keywords: protein biscuits, savory biscuits, low carb breakfast, almond flour biscuits, baked egg biscuits