Sweet Potato, Maple, and Sage High-Protein Breakfast Biscuits
These Sweet Potato, Maple, and Sage High-Protein Breakfast Biscuits are a savory-sweet, high-protein start to your day. Made with grated sweet potato, ground pork, almond flour, and warm spices like sage and thyme, they’re naturally gluten-free and perfect for meal prep. Each biscuit is soft on the inside, slightly crisp on the outside, and packed with protein to keep you full all morning. Great for grab-and-go breakfasts, freezer-friendly meal prep, or a cozy weekend brunch.
Sweet Potato, Maple, and Sage High-Protein Breakfast Biscuits ingredient notes
Sweet Potato: Grated sweet potato is the secret to keeping these breakfast biscuits tender and moist without weighing them down. The fine shreds soften with pork mixture, releasing just enough natural liquid to help bind the dry ingredients together. Plus, it sneaks in extra fiber and nutrients—because who doesn’t love a little health boost with their biscuit?
Dried Sage: We’re using a small amount, but it does the trick to add a savory flavor boost to the biscuits. If you don’t have it around or can’t find it, it’s okay to omit. If you have fresh, chop it very small and use just 1 leaf.
Ground Pork: Our main source of protein in these biscuits comes from ground pork. It adds to the Fall-inspired flavors here, with a richer taste than ground chicken. You can also swap for pre-cooked breakfast sausages, maple ones would work great here.
Maple Syrup: Maple syrup adds a warm, caramel-like sweetness that perfectly balances the savory pork, sage, and thyme in these breakfast biscuits. Its rich, earthy flavor enhances the cozy, autumn-inspired vibe of the recipe while keeping the sweetness subtle and natural. Just a couple of tablespoons are enough to tie all the flavors together without being overly sweet.
Almond and 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).
Sweet Potato, Maple, and Sage High-Protein Breakfast Biscuits
6
20
minutes30
minutesThese Sweet Potato, Maple, and Sage High-Protein Breakfast Biscuits are a savory-sweet, high-protein start to your day. Made with grated sweet potato, ground pork, almond flour, and warm spices like sage and thyme, they’re naturally gluten-free and perfect for meal prep. Each biscuit is soft on the inside, slightly crisp on the outside, and packed with protein to keep you full all morning. Great for grab-and-go breakfasts, freezer-friendly meal prep, or a cozy weekend brunch.
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Ingredients
1 tablespoon olive oil
1 1/2 cups grated sweet potato (about 1 medium sweet potato, grated using the large holes of a box grater)
1 medium yellow onion, diced
16 ounces ground pork
2 tablespoons pure maple syrup
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon ground sage
1/2 teaspoon ground black pepper
6 large eggs
1 1/2 cups blanched almond flour
1/3 cup coconut flour
2 teaspoons baking powder
Directions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper and set aside.
- In a large skillet, heat the oil over medium heat. Add the grated sweet potato and onion and cook, stirring occasionally, until translucent, 6 to 8 minutes.
- Clear the center of the pan and add the ground pork. Cook, stirring constantly, until the pork is cooked through, 6 to 8 minutes.
- Remove the skillet from the heat and stir in the maple syrup, salt, thyme, sage, and 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 pork mixture and mix well. Add the almond flour, coconut flour, and baking powder 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.
- Bake for 13 to 15 minutes, until the biscuits are baked through and lightly browned all over.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
- Reheating: 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.
- If you want to add cheese, mix 1/2 cup shredded cheddar cheese into the biscuit mix before shaping into the biscuits, then distribute another 1/2 cup of shredded cheddar cheese on top of each biscuit before baking.
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.- Protein: A serving size is two biscuits, which provides about 30 grams of protein total (15 grams per biscuit). For additional protein you can add cheese, as noted above!
- Yield: The recipe can yield anywhere form 12 to 14 biscuits depending on the size of the scoop used or preference.
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Can you use a different protein?
Ground Turkey works well. Since ground Turkey cooks up a tad dry, you may want to add a splash of milk to your Biscuit dough.
so good!!! I love the slight sweetness. I added some shredded cheddar on top before baking and it turned out delicious
These have a great flavor. Being dairy and gluten-free I tend to skip a lot of recipes. The only thing I will do differently next time is grease the pan. Next time I plan on trying with just the almond flour. Thanks for the wonderful recipe!
These look amazing! Would you be able to provide the rest of the nutritional information for this? Tracking my macros and want to make sure this fits! Thanks!!
Nevermind…I hear there are sites that I can do this myself! ha ha. Thank you for the many many free recipes! I know we all appreciate it!! 🙂
Can you use egg whites?
Can you sub the almond flour with gluten free flour? Im allergic to almonds
Hi Nicole! Yes, there is a note on this in the recipe, just make sure the gluten free flour is a 1:1 replacement for all-purpose flour. It will alter the texture slightly to be more dough-y and you may need to keep them in the oven for a few more minutes!
These are incredible, so delicious! Brought one for my lunch today.
So delicious!
These are so good! I froze the batch I made and they are a perfect on the go breakfast for me; reheat very quickly in the air fryer
Curious if you could use the pre-shredded carrots in place of sweet potato? I’m making with sweet potato this weekend, but I have some leftover shredded carrots in my fridge…
These are amazing! I will definitely be making them again 🙂
Yum! I think these would be so good for a postpartum new mom. Packed with protein and easy to hold. I’ll try the cheddar on top next time!
These. are. AMAZING! Moist and filling and easy to eat on-the-go without crumbs. My favorite protein biscuit recipe. I will definitely be doubling the next batch for my freezer.
These look delicious! Can’t wait to try them
Another awesome chicken biscuit recipe! I love these so much. This one felt autumnal and special. I also made mine with ground turkey sausage from Wegmans and dialed back the seasoning since the sausage was already seasoned. Divine!
These were so easy to make! And the flour combo is very forgiving. I had almond flour and regular flour and they came out great. Super delicious, very easy to freeze and reheat in the morning!
My stars didn’t publish. Wanted to make sure everyone knew this is all 5 stars! 🙂
The sage is a superstar here. I used Jimmy Dean’s sage sausage.
I see all of your breakfast biscuit recipes and always want to make them, but I can’t mix dairy/meat together. Can you create some vegetarian breakfast biscuit recipes? I just don’t think veggie mince or sausage would work here.
I am pretty sure I found my new favorite breakfast!! This was SO TASTY. Would be extremely easy to prep in large amounts to store in the freezer. I used ground turkey and added shredded cheddar cheese and it came out delicious! Will be making again and again!
Your ratio for AP flour to Coconut Flour says 4:1 (AP:Coconut) which would mean you need 1 cup of AP flour, not 1.25 as stated.
I’m excited to try these!
I am confused on the total amount of all purpose flour if you are swapping out for both coconut and almond flour. Would it be 1 1/2 cups to swap out thr almond plus 1 1/4 to swap ou5 for coconut?
These are delicious and my toddler liked them as well 🙌