These breakfast biscuits are a deliciously high protein and healthy breakfast! Meal prep these cheesy spinach and tomato biscuits today so you can enjoy them for breakfast throughout the week.

WHY I MADE THESE HEALTHY BREAKFAST BISCUITS

Breakfast has always been my struggle meal. While I have no issues with prepping a healthy lunch or plant-based dinner to enjoy throughout the week, breakfast always seems to slip my mind. I’ve been on the hunt for a healthy breakfast meal prep for a while now, so when I saw these hormone balancing egg biscuits from Nourished by Nutrition I knew I had to try them!

These biscuits are so, so good on their own, but I made a few tweaks to make them perfect for me (and I know you’ll love them too)! First, I added ground flaxseeds to the batter because flaxseeds are an underrated superfood. They’re a great source of fiber, protein, and omega-3’s, so I try to add flaxseeds to my snacks or meals throughout the week, and these healthy egg biscuits seemed like a perfect place for them.

I also swapped the cottage cheese for Greek yogurt because I always have Greek yogurt on hand, but not cottage cheese. I also pumped up the seasonings and added fresh basil for an even more tasty and savory treat that will make you look forward to eating breakfast.

I’m not kidding when I say that these egg biscuits taste like something you’d buy at Starbucks, but even better. You have to give these a try and let me know how much you love them, too!

And if you’re a big biscuit fan like me, then you should also check out my Gluten Free Cheddar Bay Biscuit recipe too. They’re just too good to pass up!

MY HEALTHY EGG BISCUITS RECIPE

The full ingredients for these meal prep breakfast biscuits is below, but here’s the gist of it:

• Cook the spinach, onion, basil, and sun dried tomatoes until tender yet crisp.
• Whisk together the eggs, yogurt, seasonings, and cooked veggies together until smooth.
• Add in the almond flour, coconut flour, ground flaxseeds, and baking powder.
• Scoop the batter onto the lined baking sheet.
• Top each biscuit with a sprinkle of shredded cheese.
• Bake for about 25 minutes, until firm and golden brown.

BREAKFAST BISCUITS KEY INGREDIENTS

• Spinach, such a great source of vitamins A, C, K, as well as a good source of fiber! Feel free to use more than 2 cups of spinach for this recipe. Spinach cooks down a lot so it’s hard to add too much here.
• Onion, sun dried tomatoes, and basil, for delicious flavor and additional plant points.
• Eggs, the base of our egg biscuit recipe! Eggs are a good source of protein and omega-3’s.
• Greek yogurt, will help bind our biscuits together. You can also use cottage cheese if you have that on hand. Both are great sources of protein
• Almond flour and coconut flour, help to thicken up the biscuits so they hold together and have that fluffy chew texture that we love. You can use a combination of almond flour and coconut flour for this recipe (which I prefer, because the coconut flour helps keep the biscuits soft and fluffy), or you can use all almond flour to simplify things.
• Flaxseeds, an underrated superfood! They’re a wonderful source of omega-3’s, protein, and fiber. Be sure to grind your whole flaxseeds before consuming them, otherwise you won’t absorb the great benefits condensed inside each seed. I like to keep a bag of flaxseeds on hand and grind them in a coffee grinder to add to recipes as needed.
• Shredded cheese blend, just a lovely topping to our egg biscuits that adds great flavor and gives each biscuit a crispy crunch.

HOW LONG DO THESE HIGH PROTEIN BISCUITS TAKE TO MAKE?

The full recipe is below, but these biscuits will take about 40 minutes to make, start to finish.

• Prep time: 10 mins
• Rest time: 5 minutes
• Bake time: 25 minutes

Not bad if you ask me! And you’ll get about 10 biscuits from this recipe, which is about a week’s worth of breakfasts already cooked up in less than an hour!

HOW TO STORE THESE HEALTHY BISCUITS?

Store your biscuits in an airtight container in the fridge for up to 5 days. Reheat them in the microwave for about a minute to have a fluffy, savory breakfast you can enjoy all week long!

I’m also going to experiment with freezing and reheating them for long term storage. Will update this space on have that recommendation…

EASY BREAKFAST BISCUITS FAQ

1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just thaw it and squeeze out any excess water before cooking it.

2. Do I have to sauté the vegetables first? Can I skip that step?
You should not skip this step. Cooking the veggies first helps to soften them and brings out their flavor. It also draws out the moisture. Your biscuits may be sad and soggy if you don’t cook the veggies first.

3. Can I substitute the Greek yogurt with something else?
Yes, you can use cottage cheese!

4. Is there a substitute for almond or coconut flour?
You can use all almond flour for this recipe if you don’t have coconut flour. Other low-carb flours may work but could change the texture. I haven’t experimented with using all purpose flour or other flour substitutes for this recipe yet.

5. Can I leave out the flaxseeds?
Yes, the flaxseeds are optional. They add fiber and nutrients but aren’t essential for this recipe to work.

6. Can I use different vegetables or herbs?
Absolutely! Try mushrooms, bell peppers, kale, zucchini… Whatever you have on hand. Just make sure to cook the vegetables first to draw out their moisture.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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