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!
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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.
Jalapeño Cheddar Breakfast Biscuits
makes 12 to 14 biscuits | prep time: 20 minutes | cook time: 35 minutes
INGREDIENTS
1 tablespoon olive oil
1 medium yellow onion, diced
16 ounces ground chicken
2 teaspoons garlic powder
2 teaspoons kosher salt
1⁄2 teaspoon ground black pepper
12 ounce jar sliced jalapeños in vinegar, drained and chopped (about 1 cup)
8 ounces Cheddar, shredded (1 1/2 cups)
6 large eggs
1 1⁄2 cups blanched almond flour
1⁄3 cup coconut flour
2 teaspoons baking powder
INSTRUCTIONS
Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.
In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
Push the onions to the side of the skillet to create a hole in the center. Add the ground chicken in the center and cook, breaking up any large chunks with a wooden spoon, until the chicken is browned and the onion is translucent, about 8 minutes.
Remove from the heat, season with the garlic powder, salt, and ground black pepper and mix well. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes.
In a large bowl, whisk the eggs until no streaks remain. Add the chicken mixture, 1 cup of the Cheddar, and the chopped jalapeños and mix well. Add the almond flour, coconut flour, baking powder, and spices to the bowl and mix until just combined. Do not over mix.
Use a lightly oiled large cookie scoop, a spoon, or clean hands to scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the tops of each with the remaining 1/2 cup of Cheddar.
Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.
get the printable recipe and full notes
Spinach and Feta Breakfast Biscuits
makes 12 to 14 biscuits | prep time: 20 minutes | cook time: 30 minutes
INGREDIENTS
1 tablespoon olive oil
1 small yellow onion, diced
1 pound ground chicken
1 teaspoon kosher salt
1 teaspoon garlic powder
1⁄2 teaspoon ground black pepper
6 large eggs
3 cups baby spinach, roughly chopped
1 1⁄4 cup shredded mozzarella cheese (divided)
3⁄4 cup crumbled feta cheese
1 1⁄2 cups almond flour
1⁄3 cup coconut flour
2 teaspoons baking powder
INSTRUCTIONS
Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, 4 to 5 minutes.
Push the onion to the sides of the skillet to create a hole in the center. Add the ground chicken in the center and cook, breaking up any large chunks with a wooden spoon, until the chicken is browned, and the onion is translucent, about 8 minutes. Remove from the heat and season with the salt, garlic powder, and black pepper. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes.
In a large bowl, whisk together the eggs until no streaks remain. Add the chicken mixture, feta cheese, 3/4 cup of the mozzarella cheese, and the spinach and mix well. Add the almond flour, coconut flour, spices, and baking powder to the bowl and mix until just combined. Do not over mix.
Use a lightly oiled large cookie scoop, a spoon, or your clean hands, scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the top of the biscuits with the remaining 1/2 cup of mozzarella.
Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.
get the printable recipe with full notes
Everything Bagel Breakfast Biscuits
makes 12 to 14 biscuits | prep time: 20 minutes | cook time: 30 minutes
INGREDIENTS
1 tablespoon olive oil
1 small yellow onion, diced
1 pound ground chicken
6 large eggs
1 1⁄2 cups Cheddar cheese, shredded (divided)
3 tablespoons everything bagel seasoning, additional for topping
1 teaspoon kosher salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic powder
1 1⁄2 cups blanched almond flour
1⁄3 cup coconut flour
2 teaspoons baking powder
INSTRUCTIONS
Preheat the oven to 400°F and line a baking sheet with parchment paper and set aside.
Heat the oil in a large skillet over medium heat, then add the onion and cook, stirring occasionally, 4 to 5 minutes.
Push the onions to the side of the skillet to create a hole in the center. Add the ground chicken in the center and cook, breaking up any large chunks with a wooden spoon, until the chicken is browned and the onion is translucent, about 8 minutes. Remove from the heat and season with the everything bagel seasoning, salt, black pepper, and garlic powder. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes.
In a large bowl, whisk the eggs until no streaks remain. Add in the chicken mixture, 1 cup of the Cheddar cheese, and mix to combine. Add the almond flour, coconut flour, and baking powder, and mix until just combined. Do not over mix
Use a lightly oiled large cookie scoop, a spoon, or your clean hands, scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the top of the biscuits with the remaining 1/2 cup of Cheddar.
Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.
get the printable recipe with full notes
⏱️ 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? 👇
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.
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!🎉🎉🎉