SPINACH & 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 flavor is one of my recent favorites, and I can’t wait for you to try it for your breakfast meal prep. I hope you love them!
SPINACH & FETA HIGH-PROTEIN BREAKFAST BISCUITS
SPINACH & FETA HIGH-PROTEIN BREAKFAST BISCUITS
12-14
servings15
minutes12
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 flavor is one of my recent favorites, and I can’t wait for you to try it for your breakfast meal prep. I hope you love them!
Ingredients
1 tbsp avocado or olive oil
1 small yellow onion, diced
16oz ground chicken (can sub ground pork, chicken sausage, or ground turkey), liquid drained
6 eggs, beaten
3/4 cup shredded mozzarella cheese + 1/2 cup for topping
3/4 cup crumbled feta cheese
3 cups rough chopped baby spinach
1 + 1/2 cups almond flour
1/2 cup coconut flour
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
2 tsp baking powder
Directions
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Heat the oil in a skillet over medium heat, then add the onion and sauté for 5 minutes. Clear the center of the pan and add in the ground chicken. Let cook, stirring constantly, until the chicken is completely cooked through, about 10 minutes. Set aside to cool.
- Whisk together the eggs in a large mixing bowl, then incorporate 3/4 cup of the mozzarella cheese, the feta cheese, and spinach. Add the chicken mixture and use a spatula to incorporate.
- Add the almond flour, coconut flour, spices, and baking powder to the bowl and mix until just combined.
- Use a large cookie scoop or spoon to make 12-14 evenly sized balls of mix and place them on the baking sheet. Rub a little bit of oil in your hands and then shape them into a biscuit shape by pressing down. Sprinkle the remaining 1/2 cup of mozzarella on top of each one.
- Place in the oven for 12-15 minutes, until firm and browning on the outside. Remove from the oven and let cool completely before storing in an airtight container in the refrigerator for up to 4 days or freezer for a month.
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 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.