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!
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!
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, Angel 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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Breakfast Biscuits
Equipment
Ingredients
- 1 Tablespoon olive oil
- 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
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Preheat oven to 400°F (200°C) and line a 18x13inch baking sheet with parchment paper.
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Sauté veggies: Heat oil in a skillet over medium heat, then add onion and bell pepper and sauté for 5 minutes.
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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.
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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.
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Bake: Scoop 12 portions (around ⅓ cup each) onto baking sheet. Bake for 10-14 minutes, until just cooked through.
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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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