Nothing beats an all-in-one breakfast that’s easy to grab on your way out the door. These Bacon, Egg, and Cheese Protein Scones are packed with all my favorite savory flavors and keep me full all morning long. Denser than a breakfast biscuit, yet still light from the egg whites, these are ideal for meal prepping for a busy week of breakfasts on the go. They’re also the perfect addition to a brunch table for bridal and baby showers, Mother’s Day, or Easter!

plate of freshly baked bacon egg and cheese protein scones

close up of one scone with a bite taken out of it

overhead shot of ingredients including egg whites, gf flour, bacon, chives, spices, cheese, baking powder, and milk

Bacon, Egg, and Cheese Protein Scones ingredient notes:

Bacon: The trick to getting perfect bacon every time is to line a sheet pan with parchment, lay out the bacon evenly, and bake at 425°F until crispy, for 14 to 16 minutes. It gets perfectly crispy and you avoid the usual spatter and mess.

Egg whites: Using egg whites in the scone batter helps achieve a light, fluffy texture without the added fats from the yolk, while still maintaining the majority of the protein from the egg. Pro tip: crack the egg on a table for a more even cut and ladle the egg back and forth between the two halves until the egg whites have fallen into the bowl and just the yolk is left in the shell. You can also use a carton of egg whites to save time.

Cheddar: I prefer cheddar cheese in most of my breakfast staples including egg muffins, biscuits, and sandwiches. Depending on your preferred sharpness, you can use mild for a buttery smooth bite, or aged for a sharper, tangy flavor.

Chives: While their flavor is subtle, the chives bring a springy freshness to the breakfast scones. The key is to chop them very small; it’s best for texture and uniformity throughout the batch. If you have chives leftover, use them in a salad, or add to your chicken or tuna salad at lunch.

Gluten-free baking flour: Measurements in both cups and grams are included as gluten-free flour can vary in density causing slight differences in volume. I highly recommend measuring the flour using a kitchen scale, if available, for the most accurate measurement. You can also swap for 1:1 ratio of traditional all purpose flour if you are not gluten-free.

2 images side by side showing on the left egg whites being whisked and on the right cheddar, chives, and bacon being added to the egg whites in a bowl

left: the cheddar, chives and baon mixed with egg whites with a spatula
right: flour and spices added to the bowl with the egg mixture

left: shaggy dough is formed
right: dough is formed into 9 inch across flat circle

left: dough is cut into 8 triangles
right: each triangle gets placed on baking sheet and brushed with egg yolk

crispy scones fresh out of the oven on a baking dish

Bacon, Egg, and Cheese protein Scones

Recipe by Jenn Lueke

0.0 from 0 votes

Servings

–

servings

Prep time

minutes

Cook time

minutes

Cook Mode

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Ingredients

1 cup egg whites (230g or 6 large eggs) save one yolk for the egg wash
12 ounces bacon
4 ounces cheddar cheese, shredded (about 1 cup)
1/3 cup finely chopped chives
2 cups gluten-free 1:1 baking flour (or all-purpose flour), measure with spoon and level method (270g), plus more for shaping
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 cup unsweetened milk of choice
1 egg yolk
flaky salt, optional for topping

Directions

Cook the bacon according to package instructions. Finely chop and set aside.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add the egg whites, chopped bacon, shredded cheddar, and chives to a large mixing bowl and whisk gently to combine. Add the flour, baking powder, salt, garlic powder, onion powder, and black pepper and mix with a spatula until just combined.
Add the milk and mix until fully absorbed and the dough is very thick but smooth. If the dough is not holding its shape or feels too wet, add 1/4 cup additional flour and mix well with a spatula to combine.
Sprinkle a clean counter or large cutting board with flour. Transfer the dough to the floured surface. Sprinkle flour on top of the dough. Gently press the dough into a smooth 9-inch circle (see photos for reference). Cut the circle into four even quadrants, then cut each quadrant into two even triangles. There should be 8 triangles in total. Place the scones on the prepared baking sheet, evenly spaced apart.
Add the egg yolk to a small bowl with a splash of water and whisk until combined. Use a pastry brush to brush the tops of each scone lightly with the egg wash and sprinkle with flaky salt (if using).
Bake until the scones are firm to the touch and lightly browned on the outside, 18 to 22 minutes. Remove from the oven and cool completely on the baking sheet.

Notes

Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
Reheat it: From refrigerated, bake or air-fry at 325°F until warm, about 5 minutes. Alternatively, microwave until warm, 1 to 2 minutes. To reheat from the freezer, either thaw in the refrigerator overnight, then bake or airy-fry at 325°F for about 5 minutes or, if wholly frozen, bake or air-fry at 325°F for about 10 minutes. Or, microwave until warm, 2 to 3 minutes.
Bacon: For perfectly crispy bacon, line a sheet pan with parchment, lay out the bacon evenly, and bake at 425°F until crispy, for 14 to 16 minutes.