High-Protein Broccoli Cheddar Biscuits

Warm, cheesy, and packed with veggies, these High-Protein Broccoli Cheddar Biscuits are the perfect grab-and-go breakfast for busy mornings. Fluffy biscuit dough gets loaded with tender broccoli florets and gooey cheddar cheese, making them a satisfying option the whole family will love.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Keyword: broccoli cheddar breakfast biscuits, broccoli cheddar chicken biscuits, High-Protein Broccoli Cheddar Biscuits

Servings: biscuits

Calories: 134kcal

Equipment

Baking sheet
Large cookie scoop (about 3 tbsp) or spoon
Parchment paper

Ingredients

1 tbsp cooking oil
8 oz ground chicken not extra lean for best flavor; about 2 cups cooked
1 ½ cups broccoli finely diced
½ onion finely chopped
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
¼ tsp ground nutmeg
6 large eggs
½ cup plain Greek yogurt thick, like FAGE
1 ½ cups shredded cheddar cheese divided
2 cups *fine almond flour
2 tsp baking powder

Instructions

Preheat & Prep

Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Cook the Filling

Heat oil in a large skillet over medium heat. Add the ground chicken and break it apart as it cooks.
Stir in the broccoli, onion, salt, garlic powder, onion powder, pepper, and nutmeg.
Cook for about 5–7 minutes, stirring frequently, until the chicken is fully cooked and the vegetables are softened.
Remove from heat and let cool slightly.

Mix the Dough

In a large bowl, whisk the eggs. Add Greek yogurt, almond flour, baking powder, and 1 cup of the shredded cheese.
Stir in the cooled chicken and vegetable mixture. Mix until fully combined.

Shape the Biscuits

Using a large cookie scoop or spoon, portion the dough into 22–24 equal mounds on the prepared baking sheet.
Gently shape them into round biscuits with your hands.
Sprinkle the remaining ½ cup cheese on top and lightly press it down.

Bake

Bake for 13–15 minutes, or until the biscuits are set and lightly golden on the outside.

Cool & Serve

Let cool on the baking sheet for a few minutes before serving.

Notes

Substitutions

You can use breakfast sausage instead of ground chicken. If you do, reduce or skip the added salt and seasonings since sausage is already well-seasoned.

Flour Option

*Almond flour can be replaced with all-purpose flour if preferred, but you will need to use 2.5 cups of all-purpose flour. It will yield a slightly different texture and change macros, though.

Storage

Refrigerate in an airtight container for up to 5 days.
Freeze for up to 3 months in a sealed container. Reheat in the microwave or oven until warmed through.

Nutrition