Description
These fluffy, protein-packed egg biscuits are easy to make ahead and perfect for grab-and-go breakfasts. Loaded with whole ingredients and customizable to dietary needs, they keep you energized and satisfied without a sugar crash.
Ingredients
Instructions
1. In a medium bowl, whisk together eggs, Greek yogurt, and olive oil until smooth.
2. In a large bowl, combine rolled oats, almond flour, baking powder, salt, and black pepper.
3. Stir the wet mixture into the dry ingredients until just blended, being careful not to overmix.
4. Fold in turkey bacon, shredded cheddar cheese, and optional vegetables.
5. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray.
6. Divide the batter among the muffin cups, filling each three-quarters full.
7. Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.
8. Cool biscuits on a wire rack for 5–10 minutes before serving or storing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 1
- Sodium: 280
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 12
- Cholesterol: 185
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