High-Protein Sausage, Egg & Cheddar Breakfast Biscuits

These High-Protein Sausage, Egg & Cheddar Breakfast Biscuits put a savory breakfast into one handheld biscuit. Turkey sausage, scrambled eggs, and cheddar are folded into a Greek yogurt biscuit dough, then baked until golden. Make a batch for busy mornings, or freeze individual biscuits for later.

Why You’ll Love These Breakfast Biscuits

• Everything is in one biscuit. There’s no need to assemble a separate breakfast sandwich.
• They’re made for busy mornings. Bake them ahead and reheat one when you need it.
• They use familiar ingredients. Sausage, eggs, and cheddar make them satisfying and family-friendly.
• They’re easy to take along. A biscuit is simpler to pack than a breakfast bowl.

Ingredients

• Turkey breakfast sausage: Adds savory flavor and protein. Use 8 ounces of raw turkey breakfast sausage.
• Eggs: Two scrambled eggs are folded throughout the biscuits.
• Self-rising flour: Gives the biscuits their rise without a separate leavening ingredient.
• Cold butter: Helps create a tender biscuit texture.
• Plain Greek yogurt: Adds moisture and protein to the dough.
• Sharp cheddar: Brings cheesy flavor to every bite.
• Garlic powder and black pepper: Season the biscuit dough.
• Milk: Add a little only if the dough needs help coming together.
• Green onions: An optional fresh finish.

How to Make High-Protein Breakfast Biscuits

1. Preheat the oven. Heat the oven to 400°F and line a large baking sheet with parchment paper.
2. Cook the sausage. Crumble the turkey sausage into a skillet over medium heat. Cook until browned and the center reaches 165°F. Transfer it to a plate and let it cool slightly.
3. Scramble the eggs. Beat the eggs and cook them in the same skillet, adding a teaspoon of oil if the pan needs it. Break the eggs into small pieces as they cook. Remove them from the heat when fully set, then let them cool slightly.
4. Prepare the dough. In a large bowl, stir together the self-rising flour, garlic powder, and black pepper. Work in the cold butter with your fingertips or a pastry cutter until the mixture looks crumbly.
5. Fold in the fillings. Add the Greek yogurt and stir just until a shaggy dough forms. Gently fold in the cooled sausage, eggs, cheddar, and green onions, if using. If dry flour remains, add cold milk 1 tablespoon at a time. The dough should be thick and slightly sticky.
6. Shape the biscuits. Divide the dough into 8 large mounds on the prepared baking sheet. Leave space between them and shape them lightly without pressing the dough down.
7. Bake. Bake for 22–26 minutes, until the biscuits are golden and the centers are baked through. Let them rest on the pan for 5 minutes before serving.

Tips for the Best Breakfast Biscuits

Let the filling cool. Warm sausage and eggs can soften the butter and begin melting the cheese while you mix the dough.

Don’t over-mix. Stir just until the ingredients are combined. Too much mixing can make the biscuits dense.

Add milk only if needed. Greek yogurt varies in thickness. Start without milk, then add a tablespoon if dry flour will not mix into the dough.

Check the center. These are large, filled biscuits. During your first test, break one open to make sure the middle is fully baked. If the tops brown before the centers finish, loosely cover the baking sheet with foil for the last few minutes.

How to Serve Them

These biscuits are delicious warm on their own. You can also serve them with fruit or add a little hot sauce for a spicy breakfast.

Make Ahead

Cook the sausage and eggs ahead of time and refrigerate them separately. When you’re ready to bake, let them cool completely before folding them into the dough.

For ready-to-eat breakfasts, bake the full batch and store the cooled biscuits for the week.

How to Store and Reheat

Store cooled biscuits in an airtight container in the refrigerator for up to 3–4 days. Reheat until thoroughly hot. An oven or air fryer will help bring back some of the biscuit’s texture.

FAQ

Can You Freeze Breakfast Biscuits?

Yes. Let the baked biscuits cool completely, then wrap them individually and place them in a freezer-safe container or bag. For the best texture, use them within 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

More Breakfast Recipes to Try

If you like breakfasts you can prepare ahead, try the Crispy Hash Brown Breakfast Burrito with Eggs and Cheese next. For the same sausage-and-egg flavors in a bowl, make the High-Protein Sausage and Egg Breakfast Bowl.

Recipe Card

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 8 large biscuits

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