high-protein breakfast biscuits 3 ways
simplify your morning with these viral favorites + the weekly 2-2-2!
Happy Sunday! Boston has been cold this week—icy sidewalks, endless layers, the whole deal, Copley and Cashew are simply not loving it…honestly I don’t blame them. And when the weather is like this, I find myself craving two things: the promise of spring (!!) and a yummy breakfast. Enter my all-time favorite: breakfast biscuits. Honestly, I could write a whole book dedicated to them. These biscuits were one of my first recipes to go viral, and they’ve remained a favorite ever since. They check all the boxes: easy to make, high-protein (about 17g per biscuit), and totally customizable.
Over the years, I’ve tested so many variations. So today, I’m sharing three of my go-to versions—whether you like a basic savory, cheesy biscuit or something a little more unexpected, there’s an option here for you. Beyond just the variations, this newsletter also breaks down the how and why these biscuits so good: I’m sharing my best tips for texture, swaps that work (and don’t!), and best practices for storing and reheating.
Keep scrolling for the full recipes, my favorite add-ins, and everything you need to get started!
🚨 If you missed it, we’re celebrating hitting 100k subscribers on Substack!!! Thank you for being here ☺️ I’m hosting a giveaway to celebrate, don’t miss out & enter here!
If you want to share a specific flavor request, the comments are open!
Base Recipe - Breakfast Biscuits
My biscuit base uses a combination of almond flour and coconut flour to keep it gluten-free. I personally have not tested these recipes with regular all-purpose flour, but I’ve heard from many of you that it works, check out the recipe tips section for notes on swaps!
The base recipe can be modified with add-ins for different flavor combinations:
1 1/2 cups blanched almond flour*
1/3 cup coconut flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
6 eggs, beaten
+ 1 pound cooked ground meat
+ 1 1/2 cups shredded cheese of choice
+ additional flavor mix-ins of choice
*Note: Blanched almond flour has a much finer grain than un-blanched, which allows for a much smoother biscuit texture! It’s always my preference to use blanched.
Jalapeno Cheddar Breakfast Biscuits
makes 12 biscuits | prep time: 20 minutes | cook time: 35 minutes
INGREDIENTS
1 1/2 tablespoons avocado or olive oil
1 medium yellow onion, diced
16 ounces ground chicken
6 eggs, beaten
1 1/2 cups shredded cheddar cheese, divided (can sub dairy-free cheese)
12 ounce jar sliced jalapeños in vinegar, drained and chopped (about 1 cup)
1 1/2 cups blanched almond flour
1/3 cup coconut flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
INSTRUCTIONS
Preheat the oven to 400F and line a large baking sheet with parchment paper.
Heat the oil in a skillet over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until translucent.
Clear the center of the pan and add in the ground chicken. Cook, stirring constantly, until the chicken is cooked through, 7 to 10 minutes. Remove from the hear, set aside to cool for about 10 minutes, and drain any excess liquid (if needed).
Whisk the eggs in a large mixing bowl, then incorporate 1 cup of the cheddar cheese, the cooled chicken and onion mixture, and the chopped jalapeños. Use a spatula to mix.
Add the almond flour, coconut flour, baking powder, salt, ground black pepper, and garlic powder to the bowl and mix until just combined.
Use a large cookie scoop or spoon to make 12-14 evenly sized balls of mix and place them on the baking sheet. Rub a little bit of oil in your hands and shape each into a biscuit shape by pressing down lightly on the tops. Cover the tops of each with the remaining 1/2 cup of cheddar cheese.
Bake for 13 to 16 minutes, until the biscuits are firm and lightly browned on the outside. Remove from the oven and cool completely on the baking sheet.
get the printable recipe and full notes here.
Spinach and Feta Breakfast Biscuits
makes 12-14 biscuits | prep time: 20 minutes | cook time: 35 minutes
INGREDIENTS
1 tablespoon avocado or olive oil
1 small yellow onion, diced
16 ounces ground chicken (can sub ground pork, chicken sausage, or turkey)
6 eggs, beaten
1 1/4 cups shredded mozzarella cheese
3/4 cup crumbled feta cheese
3 cups rough chopped baby spinach
1 1/2 cups almond flour
1/3 cup coconut flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
INSTRUCTIONS
Preheat oven to 400F and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat, then add the onion and cook for 5 minutes. Clear the center of the pan and add in the ground chicken. Let cook, stirring constantly, until the chicken is fully cooked, 7 to 10 minutes. Drain any excess liquid for the skillet and set aside to cool for about 10 minutes.
Whisk together the eggs in a large mixing bowl, then incorporate 3/4 cup of the mozzarella cheese, the feta cheese, and the spinach. Add the chicken mixture and mix to evenly combine.
Add the almond flour, coconut flour, baking powder, salt, ground black pepper, and garlic powder to the bowl and mix until just combined.
Use a large cookie scoop or spoon to make 12-14 evenly sized balls of mix and place them on the baking sheet. Rub a little bit of oil in your hands and then shape them into a biscuit shape by pressing down. Sprinkle the remaining 1/2 cup of mozzarella on top of each one.
Bake for 12-16 minutes, until firm and lightly browned on the outside. Remove from the oven and cool completely on the baking sheet.
get the printable recipe with full notes here.
Everything Bagel Breakfast Biscuits
makes 12 biscuits | prep time: 20 minutes | cook time: 35 minutes
INGREDIENTS
1 tablespoon avocado or olive oil
1 small yellow onion, diced
16 ounces ground chicken
6 eggs, beaten
1 1/2 cups shredded cheddar cheese, divided
1 1/2 cups blanched almond flour
1/3 cup coconut flour
2 teaspoons baking powder
2 teaspoons kosher salt, reduce to 1 tsp if your everything bagel seasoning contains salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons everything bagel seasoning, additional for topping
INSTRUCTIONS
Preheat the oven to 400F and line a baking sheet with parchment paper.
Heat the oil in a large skillet over medium heat. When shimmering, add the onion and cook until softened, about 5 minutes. Clear the center of the pan and add the ground chicken. Cook, stirring constantly, until the chicken is fully cooked, about 10 minutes. Remove the skillet from the heat, drain any excess liquid, and set aside.
Whisk the eggs in a large bowl. Add one cup of the shredded cheddar cheese and mix to combine. Add the chicken mixture and mix to combine.
Add the almond flour, coconut flour, baking powder, salt, ground black pepper, garlic powder, and everything bagel seasoning, and mix until just combined. Do not over mix.
Use a large cookie scoop or spoon to make 12 evenly sized balls of dough and place them on the sheet pan. Press down on the top of each ball of dough with lightly oiled hands to flatten into a biscuit shape.
Sprinkle the remaining shredded cheddar on top of each and bake until lightly browned all over, 12 to 15 minutes.
Cool the biscuits completely on the baking sheet.
get the printable recipe with full notes here.
Breakfast Biscuit Tips:
⏱️ Batch prep: Each of the variations uses ground chicken and 1 diced onion making it super easy to prep a mega batch ahead—prepare a triple batch of the dry base and divide into 3 large bowls. Then cook a triple batch of the onions and ground chicken (3 pounds chicken, 3 onions), drain excess liquid, and separate into three large bowls prepared with the base recipe! Mix in the specific add-ins, and you’re good to go!
💡Flour: The single most common question I get is “can I swap the flour”—the short answer, yes you can swap for regular all-purpose flour. However, there’s a few considerations if you’re making the swap: almond flour can be swapped 1:1 for all-purpose, coconut flour is typically a 1:4 ratio, so you need 4 times more all-purpose flour than coconut flour (~1 1/4 cups). Also, coconut flour needs lots of hydration, so if you’re swapping it for all-purpose, just watch the texture to make sure you don’t need to add more flour to thicken it up. If you’re making the swap, I recommend watching one of the recipe videos to check your texture before baking.
🐓Meat: I use ground chicken across all of these variations, and it’s usually my go-to! You can easily swap for ground chicken sausage, or ground pork. Plant-based crumbles or even finely chopped veggie sausage can work too. If you use a swap, be mindful of the salt content, you may want to adjust the salt added to accommodate.
♨️Reheating: Reheating the biscuits properly ensures the most yummy breakfast! I always recommend the air fryer at 325F for 5-10 minutes to get that light crisp on the outside each time. If you don’t have an air fryer, the oven at 325-350F will do, it just may take a bit longer. Alternatively, use your microwave for 1-2 minutes!
❄️From frozen: If you’re reheating your biscuits from frozen, defrost the biscuits first!! You can do this quickly, popping the frozen biscuit in the microwave for 1 minute, then air frying for 5-10 minutes, or defrost the biscuits in the fridge overnight (~8 hours) then air fry for 5-10 minutes.
Looking for another variation? 👇
Breakfast biscuits not your thing? here’s 3 ways to do…
Oats
Chia pudding
Egg muffins
Substack LIVE: mid-week no-bake mini meal prep!
In case you missed it, Wednesday’s live video recording is here. We made chocolate strawberry overnight oats and a Mediterranean chickpea chopped salad.
what I’m prepping
Creamy beans, greens, and sausage skillet—protein-packed and so easy to make!! this one is part of the February Meal Plan.
Rainbow Veggie Sheet Pan with Green Tahini Sauce—such a great plant powered meal, do not skip the sauce!!
what I’m loving
Grapefruit — I had so much fun developing recipes for our Feb Ingredient Prep using a grapefruit, yay for seasonal produce!!
Health-Aide SunSip — Love to mix up my afternoon fun drink with these!! current hyper-fixation flavor is strawberry vanilla. Found at Whole Foods!
what I’m recommending
Traitors — Brian and I are so hooked on this show!! No spoilers but I was so sad about who went home on this weeks episode :(
Sheet pan — My go-to for baking breakfast biscuits, the non-stick is unmatched. I also love this pan which pairs with this super cute checkered silpat.
🎉 we hit 100k on Substack & I’m doing a giveaway to celebrate!!
⏱️ one of my favorite 90-minute meal preps
🍳 egg muffin best practices for perfect results
🛒 February Ingredient Prep guide went out on Friday!
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I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!
Can you do something with less eggs. I know you want to increase the protein, but I have difficulty with eggs. I can handle 1 or 2 in a recipe but not 6. Is there a substitute ? Tofu ? I am been experimenting with aquafaba. Not sure if I could replace that many eggs.
Hi! Substack won't let me do the poll! So, I love savory biscuits and I can't think of any flavor I am craving. So I know you will come up with something yummy!
Happy 100,000!🎉🎉🎉