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
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Recipe
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
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The original idea for Breakfast Biscuits is from Jenn Eats Good.
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made this last night for easy warm up on weekday mornings before school for my kids and they LOVED them!
These biscuits slap. What a great way to get a full satisfying breakfast in one easy-to-eat biscuit. So good, made them this morning. Would be amazing for on the go but also just at home. Tomorrow I’m going to use hot pepper jelly as a spread 🤤
Do you eat them straight from the fridge? If you warm them, how would you recommend doing so?
You can totally eat them cold, but they’re best warm! I like to pop one in the microwave for about 20–30 seconds, or reheat a few at a time in the oven or toaster oven at 350°F for 5–7 minutes
These flavor combinations are awesome, and I love that they can be made in advance and frozen. Is it possible to use gluten-free flour in lieu of all-purpose flour (and still freeze them)? TIA!
Yes—you can absolutely use gluten-free flour! I personally make them gluten-free all the time, and they turn out great. They freeze and reheat just as well, too. Just make sure you’re using a good 1:1 gluten-free all-purpose flour. Let me know how they turn out for you!
We made these for Easter brunch. Great recipe that everyone enjoyed. Love that they will be versatile – fun discussion on different ingredients to try next.
We made these this morning and absolutely loved them. Will make them for our son and DIL who are about to have a baby, too. We look forward to adding them to our rotation.
I made these breakfast biscuits for my family who was having a garage sale thinking none of us will have time to eat breakfast. They WERE A HIT! I used a spicy hot sausage and it added good flavor.
As with all recipes Lauren publishes, a winner. Thanks Lauren!
Great Recipe
I made breakfast for dinner tonight and these were a part of it. So good! Definitely will make again! I didn’t follow the recipe exactly, so I guess I can’t necessarily say that I made this recipe exactly. But I love how versatile this muffin is! I didn’t have sausage on hand so I use crumbled up bacon, a jalapeno pepper instead of a red bell pepper because that’s what I had on hand. I also tried something a little different, I put them in muffin tins instead. They puffed up very nicely and tasted amazing. Thank you Lauren!
I love that you made it your own! And so happy you enjoyed! <3
Thank you Lauren for always putting up delicious and easy to make recipes! I’ve learned a lot and have made many of your recipes!