There’s something so comforting about the smell of freshly baked biscuits wafting through the kitchen. I remember weekends at my grandmother’s house, where she would whip up a batch of savory treats, filling the air with warmth and deliciousness. It was always a joy to gather around the table, enjoying good food and great company. This recipe for High Protein Breakfast Biscuits with Sausage and Cheese is all about those moments. It combines hearty ingredients with a protein punch, making breakfast not just tasty but satisfying. You’ll love how easy it is to make and how great they taste, perfect for busy mornings or as a snack any time of day.
why make this recipe
You should definitely try this recipe because it offers a delicious and nutritious start to your day. These biscuits are packed with protein from the sausage and Greek yogurt, helping you to feel full and energized. Plus, they’re easy to make and can be prepared in under an hour. These biscuits also make a great addition to brunch gatherings or even as a snack during the day. They are versatile, filling, and cater to those who crave something savory in the morning.
how to make High Protein Breakfast Biscuits with Sausage and Cheese
Ingredients:
- 1 lb ground sausage (80/20 lean, Italian seasoning)
- 1 cup nonfat Greek yogurt
- 1 cup shredded low-moisture mozzarella
- 1/2 cup shredded sharp cheddar cheese for filling
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup shredded sharp cheddar cheese for dough
- 1 egg, beaten
- 2 tbsp melted butter for dough
- 1 tbsp melted butter for brushing tops
- 1/4 tsp salt for filling
- 1/4 tsp black pepper for filling
- Black pepper to taste
Directions:
- Start by browning 1 lb of ground sausage in a skillet over medium-high heat. Break it up as it cooks for about 5-6 minutes until it looks crumbly.
- Drain any extra fat from the sausage, but keep some for flavor.
- Stir in 1 cup of shredded low-moisture mozzarella and 1/2 cup of sharp cheddar until everything is melted together.
- Add 1/4 tsp salt and 1/4 tsp black pepper to the sausage mixture and set it aside to cool for at least 10 minutes.
- In a large bowl, mix together 2 cups of all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.
- In another bowl, whisk 1 cup of nonfat Greek yogurt with the beaten egg and 2 tbsp melted butter until it is smooth.
- Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Try not to overmix.
- Fold in 1/2 cup of shredded sharp cheddar until just combined. If the dough is too dry, add 1 tbsp of water at a time until it comes together.
- Lightly flour your counter and turn the dough out. Divide it into two equal pieces.
- Flatten one portion of the dough into a rough 1/4-inch rectangle.
- Spread half of the cooled sausage mixture evenly across the dough, leaving a 1/2-inch border on all sides.
- Roll the dough tightly like a log and slice it into 6 equal pieces.
- Repeat with the second portion of dough and remaining filling to create a total of 12 biscuits.
- Place each biscuit seam-side up on a parchment-lined baking sheet and brush the tops lightly with melted butter.
- Bake at 400°F for 18-20 minutes until the tops are golden brown. The biscuits should feel firm on top but still have a little give when pressed gently.
- Let them cool for 2-3 minutes before enjoying.
how to serve High Protein Breakfast Biscuits with Sausage and Cheese
These biscuits are perfect on their own, but you can enjoy them with a side of fresh fruit or a dollop of your favorite condiment. They make a great addition to a brunch spread or can be served alongside eggs for a hearty breakfast.
how to store High Protein Breakfast Biscuits with Sausage and Cheese
Store any leftover biscuits in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month. If frozen, thaw overnight in the fridge before reheating.
tips to make High Protein Breakfast Biscuits with Sausage and Cheese
- Ensure the sausage is well-cooked but not overly greasy for a successful filling.
- Use fresh ingredients for the best flavor and texture.
- For extra flavor, add herbs or spices to the dough or filling.
variation (if any)
You can easily swap out the sausage for turkey sausage or a meat alternative for a lighter option. Additionally, try adding vegetables like spinach or bell peppers to the filling for extra nutrition.
FAQs
1. Can I make these biscuits ahead of time?
Yes! You can prepare the dough and filling in advance. Simply store them separately in the fridge and assemble the biscuits when you’re ready to bake them.
2. What can I do if the dough is sticky?
If your dough feels sticky, add a bit more flour, sprinkling it gradually until it becomes manageable.
3. Can I add more cheese?
Absolutely! Feel free to add more cheese to the filling or on top for a cheesier biscuit. Just remember it might change the baking time slightly.
Print
High Protein Breakfast Biscuits with Sausage and Cheese
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Diet: High Protein
Description
Delicious and nutritious breakfast biscuits packed with protein from sausage and cheese, perfect for busy mornings.
Ingredients
- 1 lb ground sausage (80/20 lean, Italian seasoning)
- 1 cup nonfat Greek yogurt
- 1 cup shredded low-moisture mozzarella
- 1/2 cup shredded sharp cheddar cheese for filling
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup shredded sharp cheddar cheese for dough
- 1 egg, beaten
- 2 tbsp melted butter for dough
- 1 tbsp melted butter for brushing tops
- 1/4 tsp salt for filling
- 1/4 tsp black pepper for filling
- Black pepper to taste
Instructions
- Start by browning 1 lb of ground sausage in a skillet over medium-high heat. Break it up as it cooks for about 5-6 minutes until it looks crumbly.
- Drain any extra fat from the sausage, but keep some for flavor.
- Stir in 1 cup of shredded low-moisture mozzarella and 1/2 cup of sharp cheddar until everything is melted together.
- Add 1/4 tsp salt and 1/4 tsp black pepper to the sausage mixture and set it aside to cool for at least 10 minutes.
- In a large bowl, mix together 2 cups of all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.
- In another bowl, whisk 1 cup of nonfat Greek yogurt with the beaten egg and 2 tbsp melted butter until it is smooth.
- Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Try not to overmix.
- Fold in 1/2 cup of shredded sharp cheddar until just combined. If the dough is too dry, add 1 tbsp of water at a time until it comes together.
- Lightly flour your counter and turn the dough out. Divide it into two equal pieces.
- Flatten one portion of the dough into a rough 1/4-inch rectangle.
- Spread half of the cooled sausage mixture evenly across the dough, leaving a 1/2-inch border on all sides.
- Roll the dough tightly like a log and slice it into 6 equal pieces.
- Repeat with the second portion of dough and remaining filling to create a total of 12 biscuits.
- Place each biscuit seam-side up on a parchment-lined baking sheet and brush the tops lightly with melted butter.
- Bake at 400°F for 18-20 minutes until the tops are golden brown. The biscuits should feel firm on top but still have a little give when pressed gently.
- Let them cool for 2-3 minutes before enjoying.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg