Fluffy, savory, and packed with sausage and sharp cheddar, these easy breakfast biscuits are made with Greek yogurt and eggs, without any complicated steps. Bake a batch in under 30 minutes and you’ve got breakfast for the week!

A basket filled with savory biscuits containing chopped herbs and pieces of sausage.

5 star review

“Absolutely LOVE this recipe! I recently made a batch of these to have in the morning so I can squeeze in some protein before my daily workout. I even took some on my recent work trip to enjoy before heading out to start my busy today. ”

– Bry
See All Reviews »

I Make a Batch of These Breakfast Biscuits Pretty Much Every Week!

Say hello to my newest breakfast obsession! I created these sausage cheddar biscuits because I needed a breakfast that actually held me over on busy mornings (sorry random protein bar, but these are the new morning move!). With that in mind, I wanted that classic savory biscuit vibe (think sausage, sharp cheddar, black pepper), but without butter or a bunch of complicated steps. The final result is a version that keeps the hearty, comforting feel of a traditional biscuit, just streamlined for real life.

Okay, now instead of butter-heavy dough, I went with Greek yogurt and eggs to give the biscuits structure, moisture, and a good boost of protein. Bonus: the dough comes together in one bowl, without a mixer, so all you have to do is scoop, bake, and you’re done! They come out tender, savory, and filling in a way that feels familiar, and not “healthified” if ya know what I mean.

And while I’m not a meal prepper in the traditional sense, I’ve been making a batch of these (alternated with my top-rated pancake protein muffins) on Sundays and stashing them for the week, which makes for easy breakfasts, quick snacks, or something to grab before heading out the door. They reheat well, travel well, and don’t require any mental energy once they’re made, which I call a serious win!

Assorted baking ingredients including flour, eggs, cheddar cheese, green onions, diced sausage, sour cream, oil, and seasonings arranged in separate bowls on a tiled surface.
Ingredients You’ll Need: Greek yogurt, eggs, olive oil, all-purpose flour, baking powder, baking soda, garlic powder, kosher salt, black pepper, chicken breakfast sausage, sharp cheddar cheese, and green onion.

Welcome to My Kitchen! Let’s Bake Protein Breakfast Biscuits!

Jump to Recipe Instructions
A glass bowl with a whisk mixing yellow batter, surrounded by bowls of shredded cheese, chopped green onions, and flour.
Whisk Greek yogurt, eggs, & olive oil.
A mixing bowl with flour, baking powder, spices, and wet ingredients being combined with a spatula; bowls of green onions and shredded cheese are nearby.
Add the dry ingredients.
A glass bowl containing biscuit dough with a spatula, surrounded by bowls of shredded cheese and chopped green onions on a light surface.
Gently stir until combined.
A glass bowl containing biscuit dough mixed with chopped sausage, cheddar cheese, and green onions; two small bowls of extra cheese and green onions are beside it.
Fold in the sausage, cheddar, & green onion.
Raw, chunky dough mounds with visible chopped green herbs and sausage pieces are arranged on a parchment-lined baking sheet.
Drop mounds of dough onto a baking sheet.
Twelve sausage biscuits are arranged on a parchment-lined baking sheet.
Bake until puffed & golden.

Testing Notes from My Kitchen to Yours

  • Keep in mind that the dough is supposed to be very thick. If it feels more like drop biscuit dough than something you’d roll out, you’re right on track.
  • I tested these biscuits with both olive oil and melted butter, and both work well. Butter gives a slightly richer flavor, while olive oil keeps things simple and neutral.
  • For best results, avoid overmixing once the sausage and cheese go in. Stir just until everything is evenly distributed, then stop.
A basket filled with cheddar and bacon biscuits, with one biscuit broken in half showing its soft interior.
A basket filled with savory biscuits containing chopped herbs and pieces of sausage.
5 stars (2 ratings)

Protein Breakfast Biscuits (Sausage Cheddar!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 12 biscuits
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Fluffy, savory, and packed with sausage and sharp cheddar, these easy breakfast biscuits are made with Greek yogurt and eggs, without any complicated steps. Bake a batch in under 30 minutes and you’ve got breakfast for the week!
Print Recipe Pin Recipe Rate this Recipe

Ingredients

  • 1 cup plain 2% or whole-milk Greek yogurt (240g)
  • 2 large eggs
  • 1 tablespoon olive oil or melted butter
  • 2 ½ cups all-purpose flour (330g)
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ¾ cups cooked chicken breakfast sausage, finely chopped (190g)
  • 1 cup shredded sharp cheddar cheese (112g)
  • ¼ cup green onion, thinly sliced (15g)

Equipment

Instructions 

  • Preheat & Prep: Preheat the oven to 375°F. Line a large baking sheet with parchment paper or spray lightly with cooking spray.
  • Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, and olive oil until smooth.
  • Add Dry Ingredients: To the same bowl, add the flour, baking powder, baking soda, garlic powder, salt, and pepper over the top. Stir gently with a spatula or wooden spoon until just combined (the dough will be very thick).
  • Fold in Add-Ins: Add the chopped chicken sausage, cheddar cheese, and green onion. Fold until evenly distributed, being careful not to over-mix. Note: If the dough is not coming together, gently use your hands to gather the dough and press everything together. You don’t want to knead the dough too much, but you can press it together lightly until it comes together.
  • Scoop & Bake: Using a large cookie scoop or ¼-cup measure, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get 12 biscuits. Lightly press any large pieces of sausage into the dough.
  • Bake Until Golden: Bake for 20-25 minutes, or until puffed, golden around the edges, and set in the center, being careful not to overbake. Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

  • Finely Chop: I found that finely chopping the sausage matters more than you’d think. Smaller pieces help the biscuits bake evenly and keep every bite balanced!
  • Dough: Keep in mind that the dough is supposed to be very thick. If it feels more like drop biscuit dough than something you’d roll out, you’re right on track.
Course: Breakfast
Cuisine: American

Nutrition Information:

Serving: 1 (of 12), Calories: 232kcal, Carbohydrates: 23g, Protein: 13g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 61mg, Sodium: 540mg, Potassium: 79mg, Fiber: 1g, Sugar: 1g, Vitamin A: 272IU, Vitamin C: 1mg, Calcium: 154mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe