Pizza 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. If you ever wanted to have pizza for breakfast, now you can! These Pizza High-Protein Breakfast Biscuits are so easy to make and can be stored in the refrigerator or freezer, so prep a batch ahead of time and you’ll have your breakfast sorted. I can’t wait for you to try this new flavor for your breakfast meal prep.

pizza Breakfast Biscuit Ingredients:

Mozzarella Cheese: Mozzarella cheese really brings this pizza flavor to life adding a creamy, saltiness throughout the biscuit, as well as for the topping. It also is one source of protein in the biscuits. Use pre-shredded cheese to cut down on your prep time.

Bell Peppers: For that classic peppers and onion pizza flavor, I like to use a mix of red and green bell peppers here for subtle sweetness and a pop of color. Packed with vitamin C, these peppers add a freshness to the biscuits that holds up well with storage and reheating throughout the week.

Italian Chicken Sausage: Our main source of protein in these biscuits comes from the Italian chicken sausage. 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).

PIZZA HIGH-PROTEIN BREAKFAST BISCUITS

Recipe by Jenn Lueke

4.4 from 54 votes

Servings

Adjust servings

+

–

6

Prep time

20

minutes

Cooking time

30

minutes

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. If you ever wanted to have pizza for breakfast, now you can! These Pizza High-Protein Breakfast Biscuits are so easy to make and can be stored in the refrigerator or freezer, so prep a batch ahead of time and you’ll have your breakfast sorted. I can’t wait for you to try this new flavor for your breakfast meal prep. 

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Ingredients

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 pound ground Italian chicken sausage

• 2 teaspoons dried oregano

• 1 teaspoon dried basil

• 1 teaspoons garlic powder

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon red pepper flakes, (optional)

• 6 large eggs

• 1 1/2 cups mozzarella cheese, shredded, (divided)

• 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 sheet pan with parchment paper and set aside.
• Heat the oil in a large skillet over medium heat. Once heated, add the onion and cook, stirring occasionally, for 3 to 4 minutes. Add the red and green bell peppers and cook until the onions are translucent and the peppers are softened, about 4 minutes.
• Push the onion and peppers to the side of the skillet to create a hole in the center. Add the chicken sausage, oregano, basil, garlic powder, salt, black pepper, smoked paprika, and red pepper flakes (if using). Cook, stirring often, until the chicken is cooked through, 7 to 10 minutes. Remove from the heat and 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 sausage mixture and 1 cup of the mozzarella cheese and mix well. Add the almond flour, coconut flour, and baking powder and mix until just combined. Do not overmix.
• Use a lightly oiled large cookie scoop, a spoon, or your clean hands, 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 top of the biscuits with the remaining 1/2 cup of mozzarella.
• 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.

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