These high-protein breakfast biscuits are a delicious way to start the day with a satisfying combination of eggs, ham, broccoli, and melted cheese. Made with almond flour and gluten-free all-purpose flour, they have a tender, biscuit-like texture while packing plenty of protein into every bite. They’re savory, flavorful, and easy to enjoy on busy mornings.

What makes these breakfast biscuits especially convenient is how well they fit into a make-ahead breakfast routine. With simple ingredients and everything baked together in one delicious biscuit, they’re perfect for meal prep, quick breakfasts, or a weekend brunch. The combination of protein-rich eggs, Greek yogurt, ham, and cheese creates a hearty bite, while broccoli adds a little freshness and color.

Why You’ll Love This Recipe

Protein-packed breakfast: Eggs, Greek yogurt, ham, and cheese provide a satisfying combination of protein-rich ingredients.
Gluten-free option: Almond flour and gluten-free all-purpose flour create a tender biscuit texture without traditional wheat flour.
Easy to prepare: The ingredients come together in a simple batter, making this recipe approachable for everyday cooking.
Great for meal prep: Bake a batch ahead of time and enjoy quick breakfasts throughout the week.
Savory and flavorful: Ham, broccoli, and shredded cheese make every bite delicious and filling.
Easy to customize: Swap Greek yogurt for cottage cheese or adjust the cheese to suit your preferences.

Preparation and Tools

Before you begin, gather your ingredients and prepare your baking equipment.

You’ll need:

A mixing bowl for combining the wet ingredients
A separate bowl for the dry ingredients, if desired
A whisk or fork
A spatula for folding in the fillings
Measuring cups and spoons
A knife and cutting board for chopping the ham and broccoli
A muffin pan or biscuit-sized baking molds, depending on the shape you prefer
Cooking spray or parchment liners, if needed for your pan

Chop the ham into small, even pieces and finely chop the broccoli so both ingredients distribute evenly throughout the batter. If your broccoli pieces are too large, they may make the biscuits difficult to shape and eat.

Shred the cheese if you’re using a block, and measure out the remaining ingredients before mixing.

Preparation Tips

Use finely chopped broccoli. Smaller pieces blend more easily into the biscuit batter and help ensure each biscuit has a balanced amount of vegetables.

Choose plain Greek yogurt. Plain yogurt adds moisture and a slight tang without introducing sweetness. Cottage cheese is also an option, as listed in the recipe. If using cottage cheese, consider blending it first for a smoother texture.

Measure the flour carefully. Almond flour and gluten-free all-purpose flour serve different purposes in this recipe. Almond flour contributes richness and moisture, while the all-purpose flour blend helps provide structure.

Season to taste. Ham and cheese already bring saltiness, so start with a modest amount of salt and add black pepper according to your preference.

Prepare the pan before mixing. Grease your muffin pan or baking molds before the batter is ready so you can portion it immediately.

Check your flour blend. If you need the biscuits to be gluten-free, make sure the all-purpose flour and baking powder are labeled gluten-free. Regular all-purpose flour can be used as an alternative, but the finished biscuits will no longer be gluten-free.

Ingredients You’ll Need

Eggs: Six large eggs form the base of the batter, helping bind the ingredients together while contributing protein and structure.

Plain Greek yogurt: Greek yogurt adds moisture and tenderness while complementing the savory ingredients. Cottage cheese can be used instead.

Almond flour: Almond flour gives the biscuits a rich, tender texture and adds a mild nutty flavor.

Gluten-free all-purpose flour: This flour blend helps the biscuits hold their shape. Regular all-purpose flour is an alternative if gluten-free preparation isn’t necessary.

Baking powder: Baking powder provides lift, helping the biscuits become lighter rather than dense.

Salt and pepper: These simple seasonings enhance the flavor of the eggs, ham, broccoli, and cheese.

Diced ham: Ham adds savory flavor and makes the biscuits more substantial. Cut it into small pieces for even distribution.

Chopped broccoli: Broccoli adds color, texture, and a fresh vegetable flavor that balances the richness of the cheese and eggs.

Shredded cheese: Cheese melts throughout the biscuits, creating a delicious savory flavor. Use your favorite shredded variety that pairs well with ham and broccoli.

How to Make High-Protein Breakfast Biscuits

1. Prepare the Baking Pan and Ingredients

Preheat your oven to the temperature specified in your baking instructions and prepare a muffin pan or biscuit-sized baking molds with cooking spray or liners.

Chop the ham and broccoli into small pieces. Measure the almond flour, gluten-free all-purpose flour, and baking powder. Having everything ready makes the mixing process easier and helps distribute the fillings evenly.

2. Mix the Wet Ingredients

Crack the six large eggs into a mixing bowl. Add the plain Greek yogurt or cottage cheese and whisk until the mixture is well combined.

The mixture should look relatively smooth and uniform. If you’re using cottage cheese and prefer a smoother consistency, blend it before adding it to the eggs.

3. Combine the Dry Ingredients

In a separate bowl, combine the almond flour, gluten-free all-purpose flour, and baking powder.

Add salt and pepper to taste, keeping in mind that the ham and cheese will contribute additional seasoning.

Stir the dry ingredients together to distribute the baking powder evenly. This helps the biscuits rise consistently as they bake.

4. Fold in the Ham, Broccoli, and Cheese

Add the dry ingredients to the egg and yogurt mixture, stirring until a thick batter forms.

Gently fold in the diced ham, chopped broccoli, and shredded cheese. Mix just until the ingredients are evenly distributed.

Avoid overmixing once the batter comes together. The mixture should be thick enough to portion into the prepared pan while still being moist from the eggs and yogurt.

5. Portion and Bake

Divide the batter evenly among the prepared muffin cups or biscuit molds, filling each with a similar amount so the biscuits cook at the same rate.

Bake in the preheated oven according to your recipe’s baking temperature and timing. Since the exact baking temperature and time were not included in the supplied ingredients, use the original recipe instructions for these details.

The biscuits are ready when they look set, lightly golden, and firm in the center. A toothpick inserted into the middle should come out without wet batter. Because the biscuits contain eggs and ham, ensure the centers are fully cooked.

6. Cool and Serve

Allow the biscuits to rest briefly in the pan after baking. This helps them firm up and makes them easier to remove without breaking.

Transfer them to a cooling rack or serving plate. Enjoy them warm, when the cheese is soft and the savory flavors are at their best.

Recipe Notes

Cheese options: Cheddar, mozzarella, or a mild cheese blend can work well with the ham and broccoli.
Vegetable preparation: Chop broccoli finely for a more even texture throughout the biscuits.
Make-ahead breakfast: Bake the biscuits in advance and refrigerate them for convenient weekday breakfasts.
Gluten-free preparation: Check the labels on your flour blend, baking powder, and other packaged ingredients if gluten-free cooking is important.
Texture: These are savory, biscuit-style breakfast bites rather than traditional flaky biscuits made with layers of butter.

Common Mistakes to Avoid

Using large broccoli pieces: Oversized pieces can make the batter difficult to portion and cause the biscuits to break apart. Chop the broccoli finely before mixing.

Overmixing the batter: Excessive mixing can make the texture heavier. Stir the flour mixture into the wet ingredients just until combined, then gently fold in the fillings.

Overfilling the baking cups: Leave room for the biscuits to rise. Even portioning also helps them bake consistently.

Removing the biscuits too soon: Freshly baked biscuits may be delicate while hot. Let them rest briefly before removing them from the pan.

Assuming they’re done based on color alone: The outside may look golden before the center is fully set. Check the middle of a biscuit before taking the entire batch out of the oven.

Forgetting the flour distinction: Almond flour alone doesn’t behave like regular flour. Keep both flour types in the recipe unless you’re following a tested alternative, as changing the flour balance can affect the texture.

What to Serve With High-Protein Breakfast Biscuits

These savory breakfast biscuits are satisfying on their own, but pairing them with a few simple sides makes breakfast feel even more complete.

Fresh fruit: Serve with berries, sliced apples, oranges, or melon for a refreshing contrast to the savory ham and cheese.
Avocado slices: Creamy avocado pairs beautifully with the eggs, broccoli, and cheese.
Fresh breakfast salad: A handful of spinach or mixed greens with cherry tomatoes adds freshness to the plate.
Roasted potatoes: Crispy breakfast potatoes make these biscuits a hearty option for weekend brunch.
Smoothies: Pair with a fruit smoothie for an easy breakfast on busy mornings.
Coffee or tea: A warm cup of coffee or tea complements the savory flavors nicely.

For a quick weekday breakfast, enjoy two biscuits with a piece of fruit. For brunch, serve them alongside roasted potatoes and a fresh salad.

Storage Instructions

Refrigeration: Allow the biscuits to cool completely before storing them in an airtight container. Refrigerate for up to 3–4 days.

Freezing: These biscuits are convenient for longer-term meal prep. Once cooled, arrange them in a single layer until frozen, then transfer them to a freezer-safe container or bag. For best quality, use within 2–3 months.

Reheating: Reheat refrigerated biscuits in the microwave until warmed through. For a slightly firmer exterior, use an oven or toaster oven. Frozen biscuits can be thawed overnight in the refrigerator before reheating, or reheated directly from frozen until hot throughout.

Make-ahead breakfast: Bake a batch ahead of time, portion them into individual servings, and refrigerate or freeze. This makes it easy to grab a savory breakfast without preparing the batter each morning.

Avoid leaving the cooked biscuits at room temperature for more than two hours, since they contain eggs, dairy, and ham.

Estimated Nutrition

These high-protein breakfast biscuits contain a combination of eggs, Greek yogurt, almond flour, ham, broccoli, and cheese.

The nutrition values below are estimates and will vary depending on the type of cheese, ham, yogurt, flour blend, and final number of biscuits.

Estimated nutrition per serving: Approximately 150–190 calories, depending on the yield and ingredient brands.

The biscuits provide protein from the eggs, Greek yogurt, ham, and cheese, along with fats from the almond flour and dairy ingredients. Broccoli contributes some fiber and carbohydrates.

For the most accurate nutrition information, calculate the values using the specific brands and quantities used, then divide by the number of biscuits produced.

Frequently Asked Questions

Are these breakfast biscuits gluten-free?

They can be gluten-free when made with certified gluten-free all-purpose flour and gluten-free baking powder. The recipe also includes almond flour. If you use regular all-purpose flour, the biscuits will contain gluten.

Can I use cottage cheese instead of Greek yogurt?

Yes. Cottage cheese is an alternative listed in the recipe. It provides moisture and protein. For a smoother batter, blend the cottage cheese before mixing it with the eggs.

Can I use a different cheese?

Yes. Cheddar, mozzarella, or another good melting cheese can complement the ham and broccoli. The flavor and texture will vary slightly depending on your choice.

Can I make these breakfast biscuits ahead of time?

Absolutely. Bake them ahead, allow them to cool, and store them in the refrigerator or freezer. Reheat individual portions when you’re ready to eat.

How do I know when the biscuits are fully baked?

The biscuits should look set, lightly golden, and firm in the center. A toothpick inserted into the middle should come out without wet batter. Make sure the egg-based centers are fully cooked before serving.

Can I leave out the ham?

The supplied recipe includes ham as a main ingredient. You can omit it if desired, but the flavor and protein content will change. The biscuits may also have a slightly different texture because the filling amount is reduced.

A Savory Breakfast Worth Making Ahead

These high-protein breakfast biscuits bring together eggs, ham, broccoli, and cheese in a convenient, savory breakfast that’s easy to prepare ahead. With their tender texture and flavorful filling, they’re a practical choice for busy mornings, brunch, or a quick snack.

Make a batch, store a few for the week, and enjoy a warm, satisfying breakfast whenever you need it.

High-Protein Breakfast Biscuits (Gluten-Free!)

Author: Emmy Carter
Total Time: 40 minutes
Yield: 12 biscuits 1x
Diet: Gluten Free

Print Recipe

Description

These high-protein breakfast biscuits are packed with eggs, Greek yogurt, ham, broccoli, and shredded cheese. Made with almond flour and gluten-free all-purpose flour, they’re a savory, satisfying breakfast perfect for meal prep and busy mornings.

Ingredients

Scale

6 large eggs
1/2 cup plain Greek yogurt (or cottage cheese)
1 cup almond flour
1/2 cup gluten-free all purpose flour (or regular all purpose flour)
2 teaspoons baking powder
Salt and pepper (to taste)
6 ounces ham (diced)
1 cup chopped broccoli
1 cup shredded cheese

Instructions

Preheat the oven according to the original recipe instructions. Prepare a muffin pan or biscuit-sized baking molds with cooking spray or liners.
In a mixing bowl, whisk together the eggs and plain Greek yogurt or cottage cheese until combined.
In a separate bowl, combine the almond flour, gluten-free all-purpose flour, baking powder, salt, and pepper.
Add the dry ingredients to the egg mixture and stir until a thick batter forms.
Fold in the diced ham, chopped broccoli, and shredded cheese until evenly distributed.
Divide the batter evenly among the prepared baking cups or molds.
Bake according to the original recipe’s temperature and timing, until the biscuits are set, lightly golden, and fully cooked in the center.
Allow the biscuits to cool briefly in the pan before removing. Serve warm.

Notes

Cottage cheese can replace Greek yogurt; blend it first for a smoother texture if desired.
Use certified gluten-free flour and baking powder to keep the biscuits gluten-free.
Store cooled biscuits in an airtight container in the refrigerator for 3–4 days or freeze for 2–3 months.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Category: Recipes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 150 kcal
Sugar: 1 g
Sodium: 300 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 100 mg

Keywords: High-Protein Breakfast Biscuits, gluten-free breakfast biscuits, ham and broccoli biscuits, savory egg biscuits, meal prep breakfast