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Our Homemade Breakfast Biscuits are the perfect way to start your day, packed with protein, super filling and freezer-friendly too, so you can batch cook them and have grab and go breakfast.
Our newest morning obsession is protein-packed Breakfast Biscuits!
Our newest morning obsession is protein-packed Breakfast Biscuits!Really though, these breakfast biscuits are the best thing to happen to busy mornings. They're delicious and easy drop biscuit packed with eggs, sausage, veggies, and cheese. They're quick and easy to make and I love to make a big batch on the weekend to freeze and reheat as needed throughout the week. Every member of our family loves them, and I can't wait for you to try them!
The original idea for breakfast biscuits similar to these is from Jenn Eats Good, and she has gluten free varieties and several fun breakfast biscuit flavors.
If you're looking for other high-protein recipe ideas, try our Breakfast Quesadillas, Chocolate Overnight Oats, or Hashbrown Breakfast Casserole.
And if you love biscuits, you must try Buttermilk Biscuits, Cinnamon Roll Biscuits, Biscuits and Gravy, and Biscuits and Gravy Casserole.
How to make Breakfast Biscuits:
Sauté Veggies and Cook Meat: Heat oil in a skillet over medium heat then add onion and bell pepper. Sauté for 5 minutes then push to the side. Add the ground pork, breaking it up into small pieces with a meat chopper until browned and cooked through.
Make Dough: Add flour, salt, pepper, sage, thyme, and baking powder to a large mixing bowl and stir to combine. In another mixing bowl, whisk eggs, then stir in 1 cup cheese. And cooked meat mixture and stir. Make a well in flour mixture then add eggs mixture, stirring until combined. The mixture will be wet and sloppy.
Bake: Scoop 12 portions (around ⅓ cup each) evenly onto a parchment lined baking sheet. Bake cheese and sausage biscuits at 400°F (200°C), until just cooked through. Let cool then enjoy warm. Keep any leftover breakfast biscuits in an airtight container in the refrigerator for up to 4 days.
Make Ahead and Freezing Instructions:
To Make Ahead: The veggies can be chopped and the meat can be cooked ahead of time. Keep them in separate airtight containers in the refrigerator until ready to mix dough for this breakfast biscuit recipe.
To Freeze: Let cool completely then transfer to a freezer safe bag or container. Keep in the freezer for up to 3 months. Rewarm in the microwave for a few seconds. I love to batch cook a whole bunch and grab them for an easy and quick breakfast!
More Breakfast Favorites:
- Breakfast Casserole
- Breakfast Taquitos
- Breakfast Fried Rice
- Breakfast Skillet
- Bircher Muesli
- Banana Bread
- Buttermilk Pancakes
Breakfast Biscuits
Equipment
Ingredients
- 1 Tablespoon olive oil, (15 ml)
- ½ cup yellow onion, , diced, about ½ of small onion (71g)
- 1 cup red bell pepper, , diced, about ½ of bell pepper (71g)
- 16 oz ground chicken sausage, , or pork sausage
- 6 large eggs, , beaten
- 1 cup shredded cheddar cheese, (113g)
- 2 cups all-purpose flour, (250g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried sage
- ¼ teaspoon dried thyme
Instructions
- Preheat oven to 400°F (200°C) and line a 18x13inch baking sheet with parchment paper.
- Sauté veggies: Heat oil in a skillet over medium heat, then add onion and bell pepper and sauté for 5 minutes.
- Cook sausage: Push to the side and add ground pork. Break into very small pieces as it cooks (I use this meat chopper), until browned and cooked through.
- Biscuit dough: Add flour, salt, pepper, sage, thyme, and baking powder to a large mixing bowl and stir to combine. Add eggs to another mixing bowl and whisk well. Stir in 1 cup cheese. Add the pork mixture and stir to incorporate. Make a well in flour mixture and add eggs mixture, stirring until combined. Mixture will be wet and sloppy.
- Bake: Scoop 12 portions (around ⅓ cup each) onto baking sheet. Bake for 10-14 minutes, until just cooked through.
- Store leftover protein biscuits in an airtight container in the refrigerator for up to 4 days, or freeze (see notes).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The original idea for Breakfast Biscuits is from Jenn Eats Good.
made this last night for easy warm up on weekday mornings before school for my kids and they LOVED them!
Hi! I am a fan of your recipes, they are great!
For these biscuits, I am not a fan of pork, can I use ground turkey or chicken instead?
Thanks
Yes you can! I use ground turkey and chicken in those biscuits all the time! Hope you love them!
Can I use a different color of pepper such as yellow or orange instead of red? Delicious breakfast idea are these biscuits!
YES! Any color will great!
Thank you so much!
These were a hit. I swapped out yellow onion for green onions and used sage sausage. Delicious!
I am making these as I type and was just wondering if the hot pork should be added to the raw eggs? Wont they scramble as soon as I add the hot pork?
Great question! If your pork is fresh off the stove hot, let it cool for a few minutes before mixing it with the eggs—just enough so it’s warm, not steaming.
does anyone have suggestions for high protein vegetables instead of the meat? I loathe reheated meat. Its the curse of being a super taster
Totally get it reheated meat can be rough if you’re a super taster 😅 Try swapping in sautéed mushrooms, chopped spinach, or edamame for a protein bump. Even crumbled tofu or lentils can work great here and still hold up well in biscuit form. Let me know what you try!
Made these this morning, and they were fabulous! Can I substitute whole wheat flour to make them even healthier and more filling? If so, what ratio would I use? Thank you!
Yay, so glad you loved them! 🙌 You can totally sub in whole wheat flour—just swap up to half (so 1 cup whole wheat + 1 cup all-purpose) to keep the texture soft but still get that hearty, filling boost. Let me know how they turn out!
Can I substitute a biscuit mix instead of mixing my own?
Biscuit mix might work, but since this dough has eggs + cheese mixed right in, it’s a little different than standard drop biscuits. You’d need to adjust the liquid and skip the baking powder/salt/herbs. I haven’t tested it that way—so no promises! But if you try it, let me know how it turns out 🙌
Easy to make and so tasty. Hot honey (TBFS recipe) pairs very nicely with these biscuits.