Protein Breakfast Biscuits
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Light, fluffy, and packed with savory flavor, these homemade breakfast biscuits are filled with cheese and ham for an easy, satisfying start to the day. They come together quickly with simple ingredients and bake into golden, tender biscuits that are perfect for make ahead breakfasts, meal prep, or a warm breakfast on the go.
Some mornings call for something simple but filling, and these protein breakfast biscuits check all the boxes. They are soft and fluffy inside with bits of savory ham and melted cheddar in every bite. I love recipes like this that feel homemade and comforting but do not require much time in the kitchen.
These biscuits are especially helpful on busy mornings. I will often bake a batch at the beginning of the week so there is always something easy to grab. They reheat beautifully and are perfect alongside eggs or fresh fruit.
On slower mornings, we sometimes pair them with something cozy like my skillet of sweet potato hash for a hearty breakfast spread.
They are also incredibly flexible. You can use diced ham, leftover holiday ham, or swap in cooked bacon or sausage. The dough comes together in one bowl and bakes up beautifully every time.
If you love classic biscuits, you might also enjoy my sourdough biscuit recipe for another from scratch option. And when we want something a little sweeter, banana oat pancakes or these dutch baby pancakes are always a favorite around here.
Why you will love this recipe
- Light and fluffy texture with savory flavor.
- Perfect for meal prep and make ahead breakfasts. I love to make a big batch and keep them in the freezer.
- Easy to customize with different meats or vegetables.
- Made with simple pantry ingredients and no complicated steps.
- Great for busy mornings or breakfast on the go.
- Kid friendly and filling.
Ingredients needed
All purpose flour: Flour forms the base of the biscuit dough and creates that tender crumb. Could also substitute with half whole wheat flour for extra fiber.
Eggs: Eggs help bind the ingredients together, add structure, and protein.
Ham: Use diced lunch meat ham or leftover ham. You can also use cooked breakfast sausage or bacon.
Cheddar cheese: Cheddar adds savory flavor and melts beautifully throughout the biscuits. Feel free to use whatever cheese you have on hand
Green onions optional: Green onions add a fresh, mild onion flavor that pairs well with the cheese and ham.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools you may need
Large bowl
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How to make breakfast biscuits:
Step 1: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and melt the butter. Set the butter aside to cool. If using sausage or bacon, cook in a large skillet on medium heat until cooked through. Allow it to cool. If using ham, dice the ham and green onions.
Step 2: In a large bowl, mix together the dry ingredients: flour, salt, baking soda, and baking powder.
Step 3: Add the eggs, melted butter, cheese, ham, and green onions.
Step 4: Mix until the dough comes together.
Step 5: Place the dough onto the prepared baking sheet. I like to use an ice cream scoop to portion the dough, but you can also use a measuring cup.
Step 6: Bake for 17 to 20 minutes or until the tops are golden brown. Time will be dependent on how big of biscuits you make. Allow the biscuits to cool slightly before serving.
Variations
- Add diced vegetables such as bell peppers for extra flavor and color.
- Swap cheddar cheese for pepper jack or mozzarella.
- Use cooked sausage or bacon instead of ham.
- Add fresh herbs such as chives or parsley.
Tips
- Allow the melted butter to cool slightly before adding it to the dough so it does not cook the eggs.
- Use a scoop to portion the dough evenly so the biscuits bake at the same rate.
- Do not overmix the dough. Mixing just until combined helps keep the biscuits tender.
- Shred your own cheese if possible for the best melting and flavor.
Storage
Store leftover breakfast biscuits in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in the oven at 300 degrees for about 10 minutes or microwave briefly until heated through.
These biscuits can also be frozen for up to 2 months. Reheat from frozen in the oven until warmed through.
FAQ
Yes. These biscuits are perfect for meal prep. Bake them ahead and reheat as needed throughout the week.
Yes. Allow them to cool completely, then store in a freezer safe container for up to 2 months.
Absolutely. Diced peppers, spinach, or mushrooms are great additions.
Yes. Cook the bacon or sausage first, allow it to cool, and then mix it into the dough.
Find More Of My Favorite Breakfast Recipes:
- Banana Oatmeal Pancakes
- Whole Wheat Sourdough Banana Bread
- Healthy Granola Recipe
- Sourdough Discard Pancakes
- Sourdough Blueberry Scones
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife
Breakfast Biscuits
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Equipment
Ingredients
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup water or milk
- 4 ounces ham
- 4 ounces cheddar cheese
- 1/4 cup green onions diced
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and melt the butter. Set the butter aside to cool.
- If using sausage or bacon, cook it first and allow it to cool. If using ham, dice the ham and green onions.
- In a large bowl, mix together the flour, baking soda, and baking powder.
- Add the eggs, melted butter, cheese, ham, and green onions. Mix until the dough comes together.
- Place the dough onto the prepared baking sheet. I like to use an ice cream scoop to portion the dough, but you can also use a measuring cup.
- Bake for 17 to 20 minutes or until the tops are golden brown.
- Allow the biscuits to cool slightly before serving.
Notes
- Allow the melted butter to cool slightly before adding it to the dough so it does not cook the eggs.
- Use a scoop to portion the dough evenly so the biscuits bake at the same rate.
- Do not overmix the dough. Mixing just until combined helps keep the biscuits tender.
- Shred your own cheese if possible for the best melting and flavor.