Savory Protein Egg Biscuits Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a muffin tin to prevent the biscuits from sticking.
- 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.
- 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.
- 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.
- Fill Muffin Tin: Evenly scoop the batter into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- 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.
- 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
