Spinach and Feta High-Protein Breakfast Biscuits
These high-protein breakfast biscuits have become one of my most popular recipes over on Instagram and TikTok, so I keep testing out new flavors! They’re so easy to make and can be stored in the refrigerator or freezer, so just reheat when you’re ready to enjoy one or take one on the go! This new Spinach and Feta High-Protein Breakfast Biscuit recipe is one of my recent favorites, and I can’t wait for you to try it for your breakfast meal prep. The tangy feta pairs perfectly with the savory chicken for a breakfast match made in heaven, I hope you love them as much as I do!
spinach and feta high-protein breakfast biscuits ingredient notes:
Spinach: Spinach and feta is one of my favorite breakfast combos for a savory egg dish. Packed with iron, folate, fiber, and vitamins, spinach is one of the easiest ingredients to include in a dish for major health benefits. I love making these when I have a bag of spinach about to go bad to reduce waste and get my greens in first thing in the morning.
Feta: The tangy feta adds a Mediterranean flare to these biscuits that brings out the flavor in every bite. The key here is finely crumbling the cheese, so that it can evenly distribute amongst the batter, the smaller the better.
Ground Chicken: I find that ground chicken is a go-to of mine for high-protein meals that don’t break the bank. You could also sub ground pork, turkey, or chicken sausage here. (a spinach and feta based chicken sausage would pair perfectly!)
Almond/Coconut Flour: Over the years, I’ve perfected my ratio of almond to coconut flour for a naturally gluten-free breakfast biscuit batter, however I know that’s not everyone’s preference or what they may have on hand. You can always swap for 2 3/4 cups gluten-free or regular all purpose flour, however note that you’ll lose a bit of protein.
SPINACH & FETA HIGH-PROTEIN BREAKFAST BISCUITS
SPINACH & FETA HIGH-PROTEIN BREAKFAST BISCUITS
6
servings20
minutes30
minutesThese high-protein breakfast biscuits have become one of my most popular recipes over on Instagram and TikTok, so I keep testing out new flavors! They’re so easy to make and can be stored in the refrigerator or freezer, so just reheat when you’re ready to enjoy one or take one on the go! This new Spinach and Feta High-Protein Breakfast Biscuit recipe is one of my recent favorites, and I can’t wait for you to try it for your breakfast meal prep. The tangy feta pairs perfectly with the savory chicken for a breakfast match made in heaven, I hope you love them as much as I do!
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Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
1 pound ground chicken
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
6 large eggs
3 cups baby spinach, roughly chopped
1 1/4 cup shredded mozzarella cheese (divided)
3/4 cup crumbled feta cheese
1 1/2 cups 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.
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, 4 to 5 minutes.
- Push the onion to the sides 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 and season with the salt, garlic powder, and black pepper. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes.
- In a large bowl, whisk together the eggs until no streaks remain. Add the chicken mixture, feta cheese, 3/4 cup of the mozzarella cheese, and the spinach and mix well. Add the almond flour, coconut flour, spices, and baking powder to the bowl 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 to 7 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.
- Instead of ground chicken, use ground pork, ground turkey, or diced breakfast sausage.
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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Do you have the nutritional information for these?
Could i add sundried tomatoes to this recipe? (Don’t want to ruin it or mess it up but seems like the flavor might be good!)
I did. And they were delicious!!
I’ve made this a number of times and always add in about 1/4 cup of sun dried tomatoes!
I’ve made the breakfast biscuits a few times and really enjoy them! They aren’t as pretty as these 😉 but tasty. I like to freeze them for quick breakfasts for days to come!
These are SO good and my toddler eats them too!! Love them
These are the best things I have ever made!! They make meal prep so easy — getting protein in the mornings for me is always a struggle but these are a new staple! Also my kids love them!
These are so yummy ! They come out exactly as they look on the photo and are so easy to make highly reccomend
I made them with GF all purpose flour instead of almond flour and they turned out great. Not a fan of the coconut flavor tho, thinking about just replacing by more gf flour next time! But sooo good, will be doing again and again!
These are unlike anything I’ve made before, but so good! I subbed GF flour for the almond flour and used mostly egg whites and they still turned out great!
I made these since I work so early in the morning, and these have become a life saver! I pair with some fruit and I’m full until lunch. I go through phases of getting the egg ick, but not with these! Can’t wait to meal prep the other ones!!
I love these high protein biscuits. It’s satisfying, delicious, economical and saves time in the morning. The instructions are clear and simple. These biscuits are going to be a regular at my house.
These are amazing! The whole family loves them!
can i substitute all purpose flour for the coconut and almond flour?
I threw these together to take for a weekend with some friends. I made them with venison sausage and GF flour since almond flour was no where to be found at my grocery store. They were a huge hit! My husband is hooked and is looking forward to me freezing a bunch so he can grab them in the mornings.
I just made these for the first time and I am obsessed! I’m on what I’m calling a “breakfast journey” and am trying to be better at eating breakfast every day and I think this is going to help me a lot! I froze most of them for easy grab and go to work. Thanks for the recipe!
These are so yummy! I used 1 1/2c all-purpose flour and it worked perfectly! Very excited to have these in my fridge!!
Trader Joe’s was out of coconut flour but I bought almond flour. Can I just use all almond flour in place of the coconut flour or even use all purpose flour in its place? I am not gluten free. Can’t wait to try these!
Yes you can use all almond flour instead!!
Has anyone tried these with dairy free cheese? We are trying to go GF/DF and I know sometimes the DF cheese’s don’t melt well. Thanks!
I used dairy free cheddar cheese and used the diary free feta from Trader Joe’s. Worked great!
I added 1/4 cup of sun dried tomatoes to the recipe when I was sautéing the onions, and I am obsessed!
Have tried so many recipes from different people online, but this is the first time that I have been able to find one website that meets all of my baking and cooking needs! Thank you Jenn!!
So yummy! I meal prepped these for my lunches this week. I’m a teacher and these are perfect for me to heat up and eat quickly. I used all purpose gluten free flour instead of what was called in the recipe and still turned out awesome!
Hi! So excited to make these! Would I be able to substitute some of the egg for egg whites or will it ruin the binding?
This is tagged as vegetarian, but it has meat in it. Would love to see a real vegetarian version!
I am wondering how you would reheat from the freezer. Can I just pop one of the buiscuits in the microwave to reheat? If so how long should I warm it up for in the microwave? Thanks!
What’s your defrost process for these biscuits?
These are great! I have found more success with either steaming the spinach in advance and thoroughly draining or mixing it in with the still warm meat to wilt a bit. It allows for better spinach distribution and makes the dough easier to work with!
Also wondering this!
These turned out great!! Thank you
Will these work if I omit cheese?
I tried this recipe this morning and was pleasantly surprised! I was hoping they would be good and they really are, so much so that I’m going to share them to my daughters to see if they want the recipe! Love the meal prep!! Thanks!
Nutrition breakdown?
These are in the oven right now but not looking right to me. Not sure where I went wrong? I used a ground turkey sausage for the meat and drained the oil when I took it out of the pan. I used only almond flour instead of a mixture of almond/coconut. The “batter” did not seem biscuity or eggy like in your picture. It was more like a meatball texture (but with cooked meat)? I had to add about 1/2 cup more almond flour to get it to stick together. I did shape them kind of big, but they were not set/brown around the edges after 15 min.
Can’t figure out how to edit my last comment, but coming back because these were still delicious despite being more meat patty-like than “biscuit”-y so I was motivated to try again and I have to say I think the coconut flour is key. Last time, my mixture remained mostly egg-y so it just coated the meat when i added it in, and at that point, even though adding more almond flour helped it bind together, it wasn’t able to make it biscuit-like. But this time, as soon as I added the coconut flour, the egg mixture did become batter-like! And then it was much more like the meat was a mix-in for the biscuit instead of the biscuit/egg batter acting like a binder for the meat (as it seemed the first time). Knowing this now, if I was going to make this with all almond flour again, I would add the extra almond flour until the egg mixture took on a batter-like consistency BEFORE mixing in the meat.
These are so good! I’ve made them several times, as is and with added mushrooms. In addition to the feta, I use whatever cheese I have on hand. I have also sent the link for them to several people and have made them for others. They are always a hit!
I’m so glad you enjoy them! Breakfast biscuits have a special place in my heart
I was worried these would be bland b/c it doesn’t say to season the ground chicken, but BOY WAS I WRONG. These are delicious!!!
Says high protein but no nutritional info- do you have any info on the protein content
I did and they still turned out delicious!
Works well with 99% lean ground turkey and frozen spinach! I welcome tips to make making these more efficient as it took me over an hour all in.
I made these with 1.6# of 99% lean ground turkey, torn up fresh ciliegine mozz balls, store diced yellow onion, feta, 15oz bag of frozen spinach. Everything else according to recipe.
I actually think using frozen spinach worked really well as it had some extra moisture as I wasn’t sure there’d be enough moisture for the flour after mixing all of the wet ingredients. The frozen spinach added bake time.
I let the cooked turkey cool, but if I mixed it with the frozen spinach + egg batter when the turkey was warmer, it likely would’ve brought the entire thing closer to room temp.
I mixed all of the dry ingredients separately in a bowl and gradually added the dry all mixed up into the wet batter with the turkey already mixed in. This worked great. My batter was a great consistency and easy to work with.
My batter after final step of mixing in flours was still very cold to touch. Because of the batter temp and variations with my oven, I cooked for 25-27 mins. After 15 mins, I’d recheck the biscuit firmness to touch every 5 min. I used 1/2 sheet baking pans, with the silpats that have dozen rounds on them, and I was able to make 17 biscuits.
I put in MY recipe variations into MyFitnessPal custom recipe, for 17 servings, and my macros per biscuit: 191 cals, 6.6g carb, 11g fat, 17.2g protein.
What can I sub out for the eggs? I’d love to make these but can’t do eggs unfortunately!
I’d love the nutritional information for this recipe if you have it?
My first time making these. I used chickpea flour instead of coconut and the batter is very ‘wet.’ Next time, I will use the coconut to see if that makes the difference.
Also, I have a g’daughter who is allergic to all nuts. What would you suggest as a sub?
What is the best way to reheat them from refrigerator or frozen?
I love these! I make big batches and freeze for easy reheat in the morning. They have been my go to breakfast and I’m going to be sad if I ever get sick of them! Haha!!
I have made these numerous times and always add sun dried tomatoes. So good.
What is a serving size? And what are the nutritional facts per serving?