Protein Breakfast Biscuits
These protein breakfast biscuits are a delicious, homemade protein breakfast option! They are gluten-free and made with simple ingredients.
Table of contents
Why you’ll love these Protein Breakfast Biscuits
I’m always looking for more easy protein options to add in for breakfast! I have recipes for turkey maple breakfast sausages and breakfast sausage chicken poppers but sometimes you want something different! These protein breakfast biscuits are the ultimate breakfast addition! Here’s why you’ll love them…
- Higher in protein than a traditional biscuit. I’m always trying to make sure I have protein in the morning and these biscuits make it easy to get a delicious breakfast in with extra protein.
- Simple to make. Biscuits can be tough to make or require so many steps. These are easy to make and don’t take too long.
- Meal prep ready! While these are delicious fresh, they also work great prepped ahead for the week. You can also make a batch or two and freeze them to have on hand.
Recipe Ingredients
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
| Ingredient | What it does | Potential swap |
| Fully cooked Chicken apple sausages | Adds protein and flavor to the biscuits | Other fully cooked sausage |
| Egg | This is a binder that adds extra moisture to the patties | Though I haven’t tried it, you can try a flax egg! |
| Almond flour | This adds some crisp to the patties and helps bind them further. | I haven’t tried to swap this, but you can try an all-purpose GF flour. |
| Coconut flour | This absorbs some of the excess moisture | I haven’t tried to swap this, but oat flour would be the next best option. |
| Arrowroot starch | Helps bind the dough | Tapioca starch |
| Sweet potato | Adds flavor and brings the biscuit together | Shredded carrots |
| Maple syrup | This adds a hint of sweetness | Honey |
| Sage, thyme, garlic powder, onion powder | These are the simple ingredients to flavor the biscuits | You can switch up the seasonings to something else if you prefer! |
How to make Protein Breakfast Biscuits
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Combine the chicken sausage, sweet potato, and seasonings. Toss to combine.
Step two. Pour the whisked eggs, maple syrup, and oil into the bowl and stir to combine.
Step three. Add the almond flour, arrowroot starch, coconut flour and baking soda and stir to combine into a dough then divide the dough into 8 biscuits and evenly space on the baking sheet.
Step four. Bake and serve fresh or store in the fridge for 3-4 days.
Michelle’s Tips & Tricks
- Don’t skip a sweetener. I’ve tested these with and without maple syrup, and it just falls a little flat without it. I highly recommend using either maple syrup or honey!
- Switch up the flavors. You can switch up the herbs that you use in the recipe like adding rosemary or parsley!
Storage & reheating instructions
- Store the biscuits for up to 3-4 days in the fridge.
- Reheat in the air fryer or oven if possible until warm, or simply microwave if needed.
Recipe FAQS
Yes! Use a fully cooked sausage or simply precook it beforehand.
I highly recommend sticking with a sausage in a casing.
Other High Protein Breakfast Recipes to Try…
- Blueberry Sweet Potato Turkey Breakfast Sausage
- Freezer Sausage Breakfast Burrito
- Bacon Zucchini Breakfast Patties
If you tried these Protein Breakfast Biscuits or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Protein Breakfast Biscuits
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Ingredients
- 6 oz chicken apple sausage, chopped fine
- ½ cup sweet potato, shredded (see notes)
- 2 tsp dried sage
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper
- 4 eggs, whisked
- 1 tbsp maple syrup
- 2 tbsp avocado oil
- 1 cup almond flour
- 2 tbsp arrowroot starch
- 3-4 tbsp coconut flour, see notes
- ½ tsp baking soda
Instructions
- Preheat the oven to 375 F and line a large baking sheet with lightly greased parchment paper.
- Using a large mixing bowl, combine the chicken sausage, sweet potato, and seasonings. Toss to combine.
- Pour the whisked eggs, maple syrup, and oil into the bowl and stir to combine.
- Add the almond flour, arrowroot starch, coconut flour and baking soda and stir to combine into a dough.
- Using a cookie scoop (or simply your hands) divide the dough into 8 biscuits and evenly space on the baking sheet.
- Transfer to the oven and bake for 15-18 minutes or until baked through.
- Serve fresh or store in the fridge for 3-4 days. You can also freeze for up to a month!
What flour would you recommend for AIP?
Tigernut would be the next closest, but the recipe also heavily relies on eggs which is hard to swap out!
I did use different sausages. Omitted maple syrup. But these turned out great. Made them for my breakfast to take with me on a weekend trip. Will make again!
Excellent recipe! I couldn’t get the sausage in the recipe, so I subbed in regular breakfast sausage and when I realized I didn’t have a sweet potato, I substituted shredded carrots. (I always prefer to make a recipe as-written the first time, but I’m glad I didn’t wait.) It’s a nice change of pace from the usual eggs for breakfast.
So glad you enjoyed!!
I made a half batch using a different brand of breakfast sausage and it came out very dry. I only used 1.5T of coconut flour and the batter was moist when I dropped it onto the pan. Perhaps a high fat sausage would make it better.
What flower can replace the almond flour? I can’t do high oxalate food and need to replace.
I haven’t tried to swap this, but you can try an all-purpose GF flour.