If you’re looking for an easy, protein-packed breakfast that’s perfect for busy mornings, these High Protein Turkey Spinach Feta Breakfast Biscuits are sure to become a new favorite. Made with turkey sausage, eggs, cottage cheese, almond flour, spinach, and tangy feta, they’re soft, flavorful, and satisfying without relying on refined flour. Whether you’re meal prepping for the week or need a quick grab-and-go breakfast, these freezer-friendly biscuits are an easy way to start your day with wholesome ingredients and plenty of protein.
Why You’ll Love This Recipe
- High in protein to keep you full and satisfied.
- Made with wholesome ingredients like turkey, spinach, feta, and almond flour.
- Perfect for meal prep and easy to freeze for busy mornings.
- Naturally gluten-free and full of savory flavor.
Frequently Asked Questions
Can I make these ahead of time?
Yes! These breakfast biscuits are perfect for meal prep and can be stored in the refrigerator for up to 4 days.
Can I freeze them?
Absolutely. Let the biscuits cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Reheat in the microwave or oven until warmed through.
Can I use a different cheese?
Yes! Goat cheese, shredded mozzarella, or sharp cheddar all work well if you don’t have feta.
Can I substitute the almond flour?
I don’t recommend it. Almond flour gives these biscuits their tender texture, and other flours will require recipe adjustments.
Can I add other vegetables?
Definitely! Finely chopped mushrooms, bell peppers, or kale are great additions. Just be sure to cook them first and remove any excess moisture.
How do I know when they’re done baking?
The tops should be lightly golden and the centers should be set. An internal temperature of 165°F ensures they’re fully cooked.
How to make high protein turkey spinach feta breakfast biscuits: step-by-step
Ingredients
- 1 lb turkey breakfast sausage
- 6 large eggs, softly scrambled
- 2 large eggs, raw, for binding
- 1 cup cottage cheese
- 1/4 cup crumbled feta
- 1 cup finely chopped spinach, chopped
- 1/2 cup (56 g) almond flour
- 1 Tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- salt & pepper to tatste
Equipment
- Large skillet
- Large mixing bowl
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Large cookie scoop or measuring cup (about ⅓ cup)
- Parchment paper
- Large baking sheet
Instructions
- Preheat your oven to 375°F and line a large baking sheet with parchment paper.
- In a large skillet over medium heat, cook the turkey sausage, breaking it into small crumbles, until fully cooked. Remove from the heat and let cool slightly.
- In the same skillet, lightly scramble 6 of the eggs just until set. They will finish cooking in the oven.
- In a large mixing bowl, combine the cooked turkey sausage, scrambled eggs, remaining 2 raw eggs, cottage cheese, crumbled feta, chopped spinach, almond flour, ground flaxseed, baking powder, garlic powder, onion powder, dried oregano, black pepper, and salt. Mix until everything is evenly combined.
- Using a large cookie scoop or about ⅓ cup of the mixture, scoop onto the prepared baking sheet, leaving about 2 inches between each biscuit. Gently shape into round mounds if needed.
- Bake for 25-30 minutes, or until the tops are lightly golden and the centers are set. The internal temperature should reach 165°F.
- Allow the biscuits to cool for a few minutes before serving. Enjoy warm, or let cool completely before refrigerating or freezing for meal prep.
- Storage: Store leftover breakfast biscuits in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30–60 seconds or warm in a 350°F oven for 8–10 minutes until heated through.
- To freeze, allow the biscuits to cool completely, then place them in a freezer-safe container or zip-top bag with parchment paper between layers to prevent sticking. Freeze for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen in the microwave or a 350°F oven until warmed through.
More recipes like this
- Mediterranean Zucchini Egg Cups (High Protein & Meal Prep Friendly)
- Smashed Breakfast Tacos (Healthy & Easy)
- Healthy Protein Burger Bowls (In-N-Out Inspired)
- High Protein BBQ Chicken Ranch Salad
High Protein Turkey Spinach Feta Breakfast Biscuits
These high protein turkey spinach feta breakfast biscuits are made with wholesome ingredients like eggs, cottage cheese, almond flour, and turkey sausage for an easy freezer-friendly breakfast.
Equipment
- large skillet
- Large mixing bowl
- Measuring cups and spoons
- Cutting board
- Sharp Knife
- Wooden spoon or silicone spatula
- Large cookie scoop or measuring cup (1/3rd cup)
- Parchment paper
- Large baking sheet
Ingredients
- 1 lb turkey breakfast sausage
- 6 large eggs (softly scrambled)
- 2 large eggs (raw for binding )
- 1 cup cottage (cheese)
- 1/4 cup crumbled feta
- 1 cup chopped spinach
- 1/2 cup (56 grams) almond flour
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- salt & pepper to taste
Instructions
-
Preheat your oven to 375°F and line a large baking sheet with parchment paper.
-
In a large skillet over medium heat, cook the turkey sausage, breaking it into small crumbles, until fully cooked. Remove from the heat and let cool slightly.
-
In the same skillet, lightly scramble 6 of the eggs just until set. They will finish cooking in the oven.
-
In a large mixing bowl, combine the cooked turkey sausage, scrambled eggs, remaining 2 raw eggs, cottage cheese, crumbled feta, chopped spinach, almond flour, ground flaxseed, baking powder, garlic powder, onion powder, dried oregano, black pepper, and salt. Mix until everything is evenly combined.
-
Using a large cookie scoop or about ⅓ cup of the mixture, scoop onto the prepared baking sheet, leaving about 2 inches between each biscuit. Gently shape into round mounds if needed.
-
Bake for 25-30 minutes, or until the tops are lightly golden and the centers are set. The internal temperature should reach 165°F.
-
Allow the biscuits to cool for a few minutes before serving. Enjoy warm, or let cool completely before refrigerating or freezing for meal prep.
-
Storage: Store leftover breakfast biscuits in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30–60 seconds or warm in a 350°F oven for 8–10 minutes until heated through.
-
To freeze, allow the biscuits to cool completely, then place them in a freezer-safe container or zip-top bag with parchment paper between layers to prevent sticking. Freeze for up to 3 months.
Thaw overnight in the refrigerator or reheat directly from frozen in the microwave or a 350°F oven until warmed through.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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