Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage and Feta Recipe

There’s something deeply satisfying about starting your day with a protein-packed breakfast that not only fuels you but tastes downright delicious. That’s exactly why I want to share this Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage and Feta Recipe—it’s one of my go-tos when I want a hearty morning meal that doesn’t leave me hungry mid-morning. These biscuits strike the perfect balance between fluffy and dense, with loads of savory flavor from the meats, cheeses, and herbs.

Whether you’re rushing out the door or enjoying a slow weekend brunch, these biscuits are a game changer. I love how versatile they are, letting you switch between the classic ham, cheese, and chive combo or the bolder Mediterranean sausage and feta variation. You’re going to find yourself making these over and over once you see how easily they come together and how well they keep you energized.

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Ingredients & Why They Work

The ingredients come together to create a balanced biscuit that’s packed with protein and flavor but remains soft and enjoyable to eat. Using Greek yogurt gives moisture and protein while keeping these biscuits lighter than traditional butter-heavy versions. Plus, the mix of fresh herbs, cheese, and your choice of ham or sausage adds a ton of savory goodness.

• Greek yogurt: Provides a creamy tang and boosts protein while adding moisture without extra fat.
• Eggs: Bind the ingredients and contribute to the biscuit’s structure and richness.
• All-purpose flour: The base that holds everything together, creating that biscuit texture you want.
• Ground flaxseed: Adds fiber and a subtle nutty flavor, plus a nutritional upgrade.
• Garlic powder & red pepper flakes: Give a gentle kick and depth without overpowering the other flavors.
• Baking powder: Helps the biscuits rise for a light but hearty texture.
• Salt: Essential for enhancing all the flavors.
• Ham, Cheese & Chive mix-ins: Spinach, chives, cheddar, and ham provide freshness, sharpness, and savory depth.
• Mediterranean Sausage variation: Sun-dried tomatoes, Italian sausage, feta, spinach, and dried basil bring a bright, Mediterranean flair.

Make It Your Way

I love how these Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage and Feta Recipe lends itself to personalization. Whether you’re in the mood for something classic or bold, or you need to tweak it for dietary reasons, it’s easy to make it your own without losing the heartiness that makes it so great.

• Variation: For a vegetarian twist, swap out the meats for roasted mushrooms or seasoned tofu—you’d be surprised how much you still get that satisfying bite.
• Spice it Up: I sometimes add a pinch of smoked paprika or cayenne for a little smoky heat that wakes me up even more.
• Dairy Swap: If you want to lighten it up, try using part-skim cheese or reduce the cheese slightly without losing flavor.
• Gluten-Free: Substitute the flour with a blend designed for baking—you’ll want to add a bit more flaxseed or a binding agent to keep the texture right.

Step-by-Step: How I Make Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage and Feta Recipe

Step 1: Get Ready and Prep Your Ingredients

Start by preheating your oven to 400°F (200°C) and lining a baking tray with parchment paper—this helps prevent sticking and makes clean-up easy. While the oven warms, chop your fresh ingredients like spinach and chives for the ham variation, or sun-dried tomatoes and basil for the Mediterranean version. I always like to cook the sausage or ham first and dice it while it cools so it’s ready to fold in.

Step 2: Mix the Wet and Dry Ingredients Separately

In a medium bowl, whisk together the Greek yogurt and eggs until smooth—this is your wet base. In another bowl, combine the all-purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt. Keeping wet and dry ingredients separate at this stage helps with even mixing later on.

Step 3: Bring It All Together

Slowly fold the dry ingredients into the yogurt-egg mixture, stirring well so there are no dry pockets. This batter will be thick but soft. Now fold in your meat, cheese, herbs, and vegetables along with half of the shredded cheese. Sometimes I get my hands in here to make sure everything is evenly distributed—it works better than just stirring!

Step 4: Shape and Bake Your Biscuits

Lightly flour your hands to prevent sticking, then divide the dough into 12 equal portions—about ⅓ cup each—and flatten them into roughly 1-inch thick rounds. Arrange them spaced evenly on the prepared tray(s) because they don’t spread much. Sprinkle the remaining cheese on top for a nice golden crust. Pop them into the oven and bake at 400°F for 5 minutes, then reduce the heat to 350°F and bake for another 20 minutes. Don’t open the oven during these 25 minutes—that’s key for the best rise and golden bottoms!

How to Serve Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage and Feta Recipe

Garnishes

I love topping these biscuits with extra fresh chives or a sprinkle of crushed red pepper flakes to add a fresh, vibrant note right before serving. A dollop of Greek yogurt or sour cream on the side brightens things up nicely, especially with the Mediterranean sausage and feta variation. A few thin slices of avocado never hurt either!

Side Dishes

These biscuits pair wonderfully with fresh fruit like berries or orange slices—you’ll get a refreshing contrast to the savory biscuit. I also like serving them alongside a simple green salad dressed lightly with lemon vinaigrette for a brunch that feels both indulgent and balanced. And of course, a hot cup of coffee or your favorite morning tea completes the experience.

Creative Ways to Present

For special occasions, I’ve served these biscuits stacked with scrambled eggs and a drizzle of hot sauce or pesto in between, turning them into mini breakfast sandwiches that wow guests. You can also cut them in half, layer with extra cheese and meat, then pop under a broiler for a few minutes for a quick melt. These presentations make the recipe feel extra special without adding much work.

Make Ahead and Storage

Storing Leftovers

I store any leftover biscuits in an airtight container in the fridge, and they stay tasty for up to 4 days. I usually warm them gently in the microwave wrapped in a damp paper towel to keep them moist rather than drying them out. This way, they still feel fresh and satisfying even after a day or two.

Freezing

These biscuits freeze beautifully—just let them cool completely, then place them in a freezer-safe bag in a single layer to avoid sticking. When I want a quick breakfast, I pull one out and heat it straight from frozen in the oven or toaster oven for about 10–12 minutes. Freezing is a lifesaver for busy mornings, trust me!

Reheating

To reheat, I recommend the oven or toaster oven to preserve the biscuit’s texture. Wrap the biscuit in foil and heat at 350°F for about 10 minutes, or directly on the rack for a crispier finish. If you prefer the microwave, reheat briefly with a damp paper towel to avoid drying out—but oven reheating definitely brings the best flavor and texture back.

FAQs

Final Thoughts

I have to say, this Breakfast Protein Biscuits with Ham, Cheese, and Chive or Mediterranean Sausage and Feta Recipe has become one of my favorite ways to start the day. The best part is how adaptable it is—you get that warm, homemade comfort with flavors that really wake up your taste buds. Once you try them, I promise you’ll appreciate having these biscuits on hand for those hectic mornings or cozy weekend breakfasts. Give them a shot, and I’d love to hear which variation wins your heart!

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