Jalapeño Cheddar High-Protein Breakfast Biscuits
My high-protein breakfast biscuits have consistently been one of my most popular recipes on here and on Instagram and TikTok, so I had to come back with a new flavor. These Jalapeño Cheddar Breakfast Biscuits are the perfect balance of spicy, savory, and satisfying. Packed with ground chicken, sharp cheddar, and a kick of tangy jalapeños, they’re a protein-rich way to start your day. Gluten-free and easy to make ahead, these biscuits are just as great for busy mornings as they are for leisurely weekend brunches!
Jalapeño Cheddar High-Protein Breakfast Biscuits ingredient notes:
Cheddar Cheese: Cheddar cheese provides a lightly sweet flavor to these biscuits, acting as a binder and glue to keep all the dry ingredients together. It also is one source of protein in the biscuits. Use pre-shredded cheese to cut down on your prep time.
Jalapeños: Pickled jalapeños tend to be more tangy as well as a bit less spicy than fresh ones, making them perfect for a mild heat in the biscuits. Buying jarred jalapeños in vinegar also saves on time with less chopping and longer shelf life in the refrigerator.
Ground Chicken: Our main source of protein in these biscuits comes from ground chicken. You can use extra lean or regular, either will work here, adjust the cook time accordingly. You can also swap for ground pork or ground breakfast sausage.
Almond & Coconut Flour: This recipe was developed using these naturally gluten-free flours, and the ratios reflect what’s needed to make sure the batter is hydrated enough, as these flours tend to run drier than regular all-purpose flour. If you choose to swap for all-purpose flour, it’s a 1:1 ratio for almond flour and a 1:4 ratio for coconut flour (4x the amount of regular flour needed).
JALAPENO CHEDDAR BREAKFAST BISCUITS
6
15
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minutesMy high-protein breakfast biscuits have consistently been one of my most popular recipes on here and on Instagram and TikTok, so I had to come back with a new flavor. These Jalapeño Cheddar Breakfast Biscuits are the perfect balance of spicy, savory, and satisfying. Packed with ground chicken, sharp cheddar, and a kick of tangy jalapeños, they’re a protein-rich way to start your day. Gluten-free and easy to make ahead, these biscuits are just as great for busy mornings as they are for leisurely weekend brunches!
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Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
16 ounces ground chicken
2 teaspoons garlic powder
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
12 ounce jar sliced jalapeños in vinegar, drained and chopped (about 1 cup)
8 ounces Cheddar, shredded (1 1/2 cups)
6 large eggs
1 1/2 cups blanched almond flour
1/3 cup coconut flour
2 teaspoons baking powder
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.
- In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Push the onions to the side of the skillet to create a hole in the center. Add the ground chicken in the center and cook, breaking up any large chunks with a wooden spoon, until the chicken is browned and the onion is translucent, about 8 minutes.
- Remove from the heat, season with the garlic powder, salt, and ground black pepper and mix well. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes.
- In a large bowl, whisk the eggs until no streaks remain. Add the chicken mixture, 1 cup of the Cheddar, and the chopped jalapeños and mix well. Add the almond flour, coconut flour, baking powder, and spices to the bowl and mix until just combined. Do not overmix.
- Use a lightly oiled large cookie scoop, a spoon, or clean hands to scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the tops of each with the remaining 1/2 cup of Cheddar.
- Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
- Reheat it: To reheat from the refrigerator, bake or air fry at 325°F until warm, 5 to 7 minutes. Alternatively, microwave until warm, 1 to 2 minutes. To reheat from the freezer, either thaw in the refrigerator overnight, then bake or air fry at 325°F for 5 minutes, or if wholly frozen, bake or air fry at 325°F for 10 to 12 minutes. From the freezer, microwave until warm, 2 to 3 minutes.
- These biscuits are wonderfully forgiving and easy to customize. Prefer all almond flour? Use 2½ cups blanched almond flour and skip the coconut flour. You can also swap both for 2¾ cups gluten-free or regular all-purpose flour (you’ll lose some protein). Even the ground meat is flexible— try a block of pressed, shredded tofu instead.
- Note: The recipe yields about 12 biscuits total, each serving is 2 biscuits.
- Cheddar: can sub dairy-free cheese
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Probably a long shot, but any recommendations for making these without eggs? Love the idea of them but we have an allergy.
I was wondering the same! Egg allergy in the house.
I just made these without eggs using Bob’s Red Mill Egg Replacer. They turned out more light and fluffy this time! I’ve made these probably 5 times. I just wish I could find the nutrients content.
Has anyone tried these with green chiles instead? A couple of my kids are wimps about heat 🙂
The muffins aren’t spicy at all, but I think it would work well with chilis too…just adjust for the added moisture.
Didn’t try it with green chiles but I DID try it with fresh diced jalapeños instead of the jarred ones and it worked out great, so I think you could pretty easily sub in some green chiles! I used about a cup’s worth.
I made these today with green chiles. Delish! I like a little kick so I added a slice of sweet & spicy jalapeño on top.
I made these today with green chiles. Delish! I like a little kick so I added a slice of sweet & spicy jalapeño on top.
Can you substitute the almond and coconut flour for real flour?
Coconut and almond flour are very real; I mean they’re def not imaginary lol. I think you mean “wheat” flour.
Hi Kristen! Yes you can! I haven’t personally tested it with all purpose flour, but many of my followers have!
I tried it with real flour, and had to use prolly 2x or more of the amounts called for in this recipe to be able to form biscuits. I thought they lacked flavor and were a little rubbery. Still edible and I finished the batch eventually but had to use a lot of salsa.
I decided to try again with the coconut and almond flour and it is so much better, and worth it to buy these. The texture is more crumbly/that of a biscuit (certainly not rubbery), and it is much more flavorful. No salsa needed, I could taste the kick of the jalapeño.
Just made these and they are amazing and so easy to make
Can you share the macros
each biscuit is about 260 cals, 16g protein, 18g fat, and 7.5g carbs!
Did I miss it? Where are the nutrition breakdowns?
each biscuit is about 260 cals, 16g protein, 18g fat, and 7.5g carbs!
Ground chicken substitute?? I’ve never seen that in my grocery store
you could add ground turkey/pork! or chop up some breakfast chicken sausage!
Any ideas for a substitute for vegetarians?
Bob’s Red Mill has an egg replacer that you can find at the grocery store in the baking aisle!
Any coconut flour swap that work? Oat? Rice?
I just made this with Oat flour iso Coconut. The are good. First time making them and I don’t have coconut, so nothing to compare them too.
Just made these, unbelievable! They are absolutely delicious! This will definitely be on rotation
18 g fat is a lot. Can substituting fat free milk for the coconut milk decrease the fat to less than 10? Or any other ideas to lower the fat. They look so yummy and healthy.
I think you could substitute fat free milk but you might need to reduce the amount by 1-2T and check the consistency before adding more.
There is no milk called for in this recipe.
The fat content is driven by the cheese & eggs. Lower fat cheese or simply using less cheese would reduce the fat.
Just made this for breakfast and they’re a winner. My husband and I give it 10*s! Thinking of different add ins like sun dried tomatoes and Swiss and grueyer cheese!
If swapping the coconut and almond flour for wheat flour – is it equal amounts?
I tried the recipe and substituted wheat flour and one jalapeño instead of the glutten-free flours and the canned peppers. The biscuits turned out great, with lots of flavour and nice texture. Def will make again
Just made these with wheat flour and ground turkey instead of chicken. They were great! Not spicy at all for those nervous about the heat.
I didn’t have any coconut flour so I used oat flour I area and it was very yummy!
I think flax eggs would work fine in these. For each egg, mix 1 T flaxseed meal and 2.5 T water. Let sit 5 minutes to thicken. Add in place of eggs in any baking recipe.
Could I use only coconut flour, instead of almond flour?
I just made these and they were SO GOOD! I used half regular cheddar, and half unexpected cheddar from TJs which was delicious. I also used the hot & sweet pickled jalapenos from TJs which I wasn’t sure was going to be good, and it definitely was. We didn’t have any alt flours so I just used wheat flour which was tasty, but I’m excited to try a GF alternative next time.
Yes – I used green chiles – that’s what I had on hand and they were delish!
Made these for my hubs and son and they both really enjoyed them. I made the double choclate protein ones for me (they had some of those too 🙂 which are always amazing! Thank you for sharing your recipes!
These are delicious! I swapped in ground turkey and used all-purpose flour as I don’t have any issues with gluten. I didn’t see the note about using extra AP flour so my batter was a little wet. They baked up great. I got 14 protein muffins and have stashed them in my freezer to have convenient breakfasts ready to go. Can’t wait to try the other flavors. The recipe seems pretty forgiving, so I think you could easily swap in different flours, cheeses and peppers. Or check out all of her other variations.
Love an easy and delicious grab-and-go breakfast recipe! The jarred jalapenos were HOT and a bit too spicy for me, but I will be making these again with a different pepper. I subbed the coconut flour for whole wheat and it turned out great.
Can I substitute whole eggs for egg whites?
Made these to have an easy breakfast for the week on hand and they are fantastic! Simple recipe to follow, and love that it can be made with different variations to keep things interesting. Will definitely be adding into my weekly meal prep!
I have made this batch 4 times now. They reheat so well in the air fryer and are perfect to keep me full for the work day!
What is the nutrition of these? 🙂
Are the nutrition facts posted somewhere?
Came here to say I make this recipe once a month for the last six months, sometimes I play around with my own flavors but I always come back to jalapeño cheddar. I usually skip the cheese on top and add that amount to the batter for extra gooey ness, mainly because I use non-dairy cheese and that doesn’t melt as well as normal cheese (even when it says it does on the package). It freezes great, reheats well, everyone loves them. It’s a very forgiving recipe too – if I’m low on almond flour I throw in a little more coconut or some 1:1 and it turns out fine. The only thing I meal prep and I love it. Thanks Jenn!
SO SO YUMMY!!! My daughter who is not a fan of savory biscuits loved these. I used a drained can of rotel instead of jalapeños. I accidentally added all the cheese to the mixture and didn’t add any on top. They turned out great!!!
These were amazing! Definitely doing this again. And again. . .
First time making Jenn’s infamous breakfast biscuits and they did not disappoint! Very flavorful and easy to make. Excited to try another flavor next week!
These are SO GOOD. I used two fresh jalapeños in place of the canned, and I did 50/50 cheddar and smoked Gouda. I’ll be adding these to my breakfast rotation for sure!
Is there a good sub for the chicken for vegetarians?
I’ve heard others use grated tofu!
I made this recipe exactly the first time but it was too bland for my taste. I’ve made it a couple more times since and subbed the chicken for a Mexican chorizo and it is so good! Next time I’ll try the recipe with ground chicken again but add in ranch powder and pickled serranos for more flavor and heat. Also I going to use some habanero cheese slices to top them. Yum!
What can I use something else instead chicken?