There’s something special about the smell of warm biscuits coming out of the oven, filling the kitchen with comfort and familiarity. I remember mornings at my grandmother’s house when she would whip up her famous sausage and cheese biscuits. They were soft, cheesy, and packed with flavor—my perfect start to the day. This High Protein Breakfast Biscuits with Sausage and Cheese recipe captures that nostalgia while giving it a nutritious twist that makes it a great choice for busy mornings. With protein-rich ingredients and cheesy goodness, these biscuits aren’t just breakfast; they are a delicious way to fuel your day. You’ll love how satisfying they are!
why make this recipe
These High Protein Breakfast Biscuits with Sausage and Cheese are perfect for anyone looking to enjoy a hearty breakfast without sacrificing nutrition. Made with ground sausage, Greek yogurt, and plenty of cheese, they are high in protein, helping you power through your morning. They are quick to prepare and can be made ahead of time, making them both convenient and delicious. Plus, they offer a delightful blend of flavors in every bite. Whether you’re making them for yourself or sharing them with family and friends, these biscuits are sure to please everyone at the breakfast table.
how to make High Protein Breakfast Biscuits with Sausage and Cheese
Ingredients:
- 1 lb ground sausage (80/20 lean, Italian seasoning)
- 1 cup nonfat Greek yogurt
- 1 cup shredded low-moisture mozzarella
- 1/2 cup shredded sharp cheddar cheese for filling
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup shredded sharp cheddar cheese for dough
- 1 egg, beaten
- 2 tbsp melted butter for dough
- 1 tbsp melted butter for brushing tops
- 1/4 tsp salt for filling
- 1/4 tsp black pepper for filling
- Black pepper to taste
Directions:
- In a skillet over medium-high heat, brown the ground sausage. Break it up as it cooks for about 5-6 minutes until crumbly. Drain excess fat, keeping some for flavor.
- Stir in the shredded mozzarella and half of the sharp cheddar until melted. Season with salt and black pepper. Set aside to cool for at least 10 minutes.
- In a large bowl, mix the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the Greek yogurt, beaten egg, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients. Stir until a shaggy dough forms. Avoid overmixing.
- Fold in the remaining sharp cheddar until combined. If the dough is too dry, add water, one tablespoon at a time.
- Lightly flour your counter and turn the dough out. Divide into two portions.
- Take one portion at a time and flatten it into a rough 1/4-inch rectangle. Spread half the cooled sausage filling on the dough, leaving a 1/2-inch border.
- Roll the dough tightly like a log. Slice into 6 equal pieces.
- Repeat with the second portion of dough and remaining filling for a total of 12 biscuits.
- Place the biscuits seam-side up on a parchment-lined baking sheet. Brush the tops with melted butter.
- Bake at 400°F for 18-20 minutes until golden brown on top and slightly darkened on the edges. They should feel firm yet springy when pressed gently.
- Let cool for 2-3 minutes before eating.
how to serve High Protein Breakfast Biscuits with Sausage and Cheese
These biscuits are perfect for breakfast or as a hearty snack. Serve them warm with a side of fresh fruit or your favorite jam. They also pair well with eggs or a light salad for a complete meal. Enjoy them with a cup of coffee or tea for a delightful start to your day.
how to store High Protein Breakfast Biscuits with Sausage and Cheese
To store leftovers, let the biscuits cool completely. Place them in an airtight container and store in the refrigerator for up to 3 days. They can also be frozen for up to a month. Simply reheat in the oven or microwave when you’re ready to enjoy them again.
tips to make High Protein Breakfast Biscuits with Sausage and Cheese
- Make sure to cool the sausage filling completely before adding it to the dough; this helps prevent the dough from becoming too soft.
- For a spicier flavor, consider using a hot Italian sausage.
- Feel free to experiment with different cheeses if you want to change up the flavor profile.
- If you want larger biscuits, simply divide the dough into fewer pieces, but be sure to adjust the baking time as needed.
variation
You can easily customize this recipe by adding vegetables like spinach or bell peppers to the sausage filling. This adds extra nutrients and flavor while keeping the recipe delicious and fulfilling. Another variation could be using turkey sausage instead of pork for a leaner option.
FAQs
Can I use a different type of sausage? Yes, you can use any type of sausage you prefer, such as turkey or chicken sausage.
How do I reheat the biscuits? To reheat, place the biscuits in a 350°F oven for about 10 minutes or microwave them for 20-30 seconds until warmed through.
Can I freeze the biscuits? Absolutely! You can freeze the baked biscuits. Just make sure they are cooled and stored in an airtight container. Reheat them directly from the freezer when you want to enjoy them.
High Protein Breakfast Biscuits with Sausage and Cheese
Ingredients
For the sausage filling
- 1 lb ground sausage (80/20 lean, Italian seasoning) Use hot Italian sausage for a spicier flavor.
- 1 cup shredded low-moisture mozzarella
- 1/2 cup shredded sharp cheddar cheese for filling
- 1/4 tsp salt for filling
- 1/4 tsp black pepper for filling Adjust to taste.
For the dough
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt For the dough.
- 1/2 cup shredded sharp cheddar cheese for dough
- 1 ea egg, beaten
- 2 tbsp melted butter for dough
- 1 tbsp melted butter for brushing tops
Method
Preparation
- In a skillet over medium-high heat, brown the ground sausage, breaking it up as it cooks for about 5-6 minutes until crumbly. Drain excess fat, keeping some for flavor.
- Stir in the shredded mozzarella and half of the sharp cheddar until melted. Season with salt and black pepper. Set aside to cool for at least 10 minutes.
Making the Dough
- In a large bowl, mix the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the Greek yogurt, beaten egg, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients. Stir until a shaggy dough forms. Avoid overmixing.
- Fold in the remaining sharp cheddar until combined. If the dough is too dry, add water, one tablespoon at a time.
Forming the Biscuits
- Lightly flour your counter and turn the dough out. Divide into two portions.
- Take one portion at a time and flatten it into a rough 1/4-inch rectangle. Spread half the cooled sausage filling on the dough, leaving a 1/2-inch border.
- Roll the dough tightly like a log. Slice into 6 equal pieces.
- Repeat with the second portion of dough and remaining filling for a total of 12 biscuits.
- Place the biscuits seam-side up on a parchment-lined baking sheet. Brush the tops with melted butter.
Baking
- Bake at 400°F for 18-20 minutes until golden brown on top and slightly darkened on the edges. They should feel firm yet springy when pressed gently.
- Let cool for 2-3 minutes before eating.