The High Protein Bagels are perfect for meal-prepping for breakfast or snacks and they are incredibly delicious! They contain 16g of protein each and are made without butter and protein powder. You can also customize the mix-ins with whatever meat, cheeses, and vegetables you like!

I truly believe that one of the best forms of self-care is meal-prepping food for the week. Putting aside an hour or two each week to meal-prep nourishing, high-protein meals for the week is such a time-saver in the long run. You don’t have to think about what to cook every day, and you actually don’t have to cook every day – because it’s already done!
Meal prep helps you stick to a healthy lifestyle because your food is already prepped and ready to go, so you won’t make unhealthy choices throughout the week. I believe it’s the greatest key to achieving your goals.
These high-protein biscuits are one of my favorite recipes to meal-prep every week because they’re incredibly easy and delicious, and they contain 16g of protein each.

They’re made with Greek Yogurt instead of butter which makes them higher in protein than regular, shop-bought biscuits!
My favorite biscuit flavor combination is ham, feta, and chives, but you can switch it up every week and play around with different variations to keep things exciting.
I like to prep some boiled eggs and have them with these biscuits for breakfast with a side of fruit. It keeps me full and satiated for hours!
I hope you try these high-protein biscuits and that they become a staple in your meal-prep rotation too!
Why you’ll love these Protein Biscuits:
- Each biscuit contains 16g of protein.
- They’re great for meal prep for breakfast or snacks.
- They’re well balanced with carbohydrates, protein, and healthy fats – serve with a side of fruit or veg for an even more balanced meal.
- They’re incredibly delicious!
- They contain no butter or oil, making them lower in fats.
- They contain cheese – YUM!
- They’re easy to make.
- They’re customizable – add whatever cheese, meat, and veggies you like.
- They’re good for your soul and your body!
Ingredients Needed
These are the ingredients you’ll need to make these Protein Biscuits. You can find the exact measurements in the recipe card at the bottom of this page.
Greek Yogurt – The secret ingredient to making these high-protein biscuits instead of regular biscuits that usually contain butter. This makes the biscuits delicious and soft whilst adding lots of protein, calcium, and probiotics for gut health!
Eggs – Makes the biscuits extra light and fluffy whilst adding protein and healthy fats.
All-Purpose Flour – I like to use all-purpose/plain flour as I always have this on hand, but you can use wholemeal plain flour, if you have it, for an extra boost of protein and fiber.
Baking Powder – To make the biscuits rise and add a delicious lightness.
Mix-Ins
If you follow my recipe and use the ingredients listed, each biscuit will contain 16g of protein. However, you can skip the ham and cheese and keep your biscuits plain, or mix up the mix-ins and use whatever you have on hand. Further down on this page, you’ll find more ideas of combinations you can make. Here’s what I used:
- Turkey Breast Ham – A lean source of protein that’s incredibly delicious. You could also use chicken ham or regular ham
- Feta – I’m obsessed with feta! You could also use regular cheese, cottage cheese, or halloumi.
- Chives – Adds a delicious, fresh, onion flavor.
Dietary Adjustments & Ingredient Substitutions
Gluten-Free Option: Replace all-purpose flour with a gluten-free 1:1 baking flour. Ensure the mix you use contains xanthan gum or a similar binding agent for the best texture.
Dairy-Free Option: Swap Greek yogurt for a thick, unsweetened dairy-free yogurt made from almond, coconut, or soy. Replace feta and cheddar cheese with your favorite dairy-free cheese alternatives.
Vegetarian Option: Omit the turkey breast ham and replace it with plant-based protein options like chopped tofu, tempeh, or plant-based deli slices.
Higher Protein Boost: Use wholemeal flour instead of all-purpose flour to increase protein and fiber content. You can also replace 60g of flour with 60g unflavored protein powder.
Lower Fat Option: Use low-fat or fat-free Greek yogurt instead of full-fat. Replace feta and cheddar cheese with reduced-fat cheese options.
Equipment Needed:
- Digital Food Scale: For accurate measurements and perfect results.
- Baking Tray and Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
How to make High Protein Biscuits
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
Step Two:
Chop your ham and feta into small pieces, finely chop your chives, and grate your cheddar cheese.
Step Three:
Add yogurt and eggs to a mixing bowl and whisk until fully combined and smooth.
Step Four:
Add your flour and baking powder on top of your wet ingredients and fold them in. I like to lightly combine the flour and baking powder on top of the wet ingredients before mixing it into the wet ingredients for even distribution.
Step Five:
Once the dough is almost combined (it should be tacky), add in your chopped ham, feta, and chives and fold them into the dough.
Step Six:
Divide the dough into six equal pieces. You can use flour-dusted hands, or what I like to do: use a cookie scoop or spoon then drop each piece into a small bowl of flour and lightly coat them. This makes shaping the biscuits easier.
Step Seven:
Place your biscuits on your baking tray and flatten each one slightly.
Step Eight:
Top each biscuit with a sprinkling of grated cheddar then bake for 35-40 minutes or until the protein biscuits are golden and baked through.
Step Nine:
Allow to cool before serving or storing.
Flavor Combination Ideas
- Spinach & Feta: Chopped fresh spinach, crumbled feta cheese, and a pinch of garlic powder.
- Caprese-Style: Diced cherry tomatoes, shredded mozzarella cheese, and fresh basil.
- Jalapeño and Cheddar: Chopped jalapeños, shredded sharp cheddar cheese, and a sprinkle of smoked paprika.
- Mediterranean: Sun-dried tomatoes (chopped), crumbled goat cheese, and black olives (sliced).
- Veggie: Grated zucchini (squeezed to remove excess moisture), shredded carrots, and parmesan cheese.
- Smoky BBQ: Shredded chicken (cooked with BBQ sauce), smoked gouda cheese, and a pinch of chili powder.
- Breakfast Biscuits: Cooked and crumbled breakfast sausage, grated cheddar cheese, and green onions.
Tips & Notes
1. Measure Accurately: Use a digital food scale for precise measurements, especially for the flour and yogurt. This ensures the perfect texture every time.
2. Don’t Overmix the Dough: When combining the wet and dry ingredients, fold gently and stop mixing as soon as everything is incorporated. Overmixing can make the biscuits dense instead of light and fluffy.
3. Keep the Dough Tacky: The dough should be slightly sticky but manageable. If it feels too dry, add a tablespoon of yogurt at a time until it reaches the right consistency.
4. Shaping Made Easy: Lightly dust your hands or utensils with flour when shaping the biscuits to prevent sticking. Alternatively, use a cookie scoop and drop the dough into some flour.
5. Customize for Your Preferences: Feel free to adjust the mix-ins based on what you have on hand or your flavor preferences. Refer to the Flavor Combination Ideas section for inspiration.
6. Baking Time May Vary: Every oven is different! Start checking your biscuits at the 30-minute mark. They should be golden brown and firm to the touch when done.
7. Meal Prep Bigger Batches: Double or triple the recipe to make a bigger batch for meal prep. Freeze the extra biscuits individually on a baking sheet, then transfer them to a resealable bag or container. This way, you can easily grab and reheat just what you need without defrosting the entire batch.
8. Serving Suggestions: Pair the biscuits with boiled eggs, fruit, or a side salad for a well-rounded meal. They’re also great as a grab-and-go snack on busy days.
How to store leftover biscuits
Room Temperature: If you plan to consume the biscuits within a day, store them in an airtight container at room temperature. Avoid storing them for longer at room temperature to maintain freshness and prevent spoilage due to the perishable ingredients.
Refrigerator: Place the biscuits in an airtight container or resealable bag and store them in the fridge for up to 5 days. Reheat in the microwave for 15-30 seconds or in the oven at 350°F (180°C) for 5-10 minutes for a freshly baked taste.
Freezer: To freeze, first let the biscuits cool completely. Arrange them in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Transfer the frozen biscuits to a resealable bag or airtight container, removing as much air as possible to prevent freezer burn. Biscuits can be frozen for up to 3 months.
Reheating from Frozen
- Microwave: Wrap a frozen biscuit in a damp paper towel and microwave for 30-60 seconds, checking at intervals until heated through.
- Oven: Preheat the oven to 350°F (180°C) and bake the frozen biscuits for 10-15 minutes, or until warmed through.
FAQ
Can I make these biscuits gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure it contains xanthan gum or a similar binder for the best results.
Can I make the biscuits dairy-free?
Absolutely. Use a dairy-free Greek-style yogurt and substitute the feta and cheddar with dairy-free alternatives. Many plant-based cheeses melt and taste great in this recipe.
Can I freeze the dough instead of the baked biscuits?
Yes, after shaping the biscuits, place them on a parchment-lined baking tray and freeze until firm. Then transfer them to a resealable bag or container. When ready to bake, you can bake directly from frozen—just add an extra 5-10 minutes to the baking time.
Can I substitute the Greek yogurt?
Greek yogurt is the key ingredient for the texture and protein content, but you can use plain regular yogurt if needed. Keep in mind that the dough may be slightly wetter, so you might need to adjust the flour quantity.
How do I reheat the biscuits without drying them out?
For best results, wrap the biscuit in a damp paper towel and microwave for 15-30 seconds. Alternatively, reheat in a preheated oven at 350°F (180°C) for 5-10 minutes to restore the freshly baked texture.
Can I adjust the portion size?
Yes, if you prefer smaller biscuits, divide the dough into 8-10 pieces instead of 6. Adjust the baking time to 25-30 minutes to avoid overbaking.
What’s the best way to meal prep these biscuits?
You can double or triple the recipe, bake in batches, and freeze the extras. Frozen biscuits are easy to reheat for a quick, high-protein meal or snack throughout the week.
What’s the nutritional breakdown of the biscuits?
Each biscuit contains approximately 16g of protein, depending on the mix-ins you use. To calculate exact macros, use a nutrition calculator with your specific ingredients.
more high-protein breakfast ideas for you to try:
- 3 Ingredient Bagels – Easy & Healthy; Ready in 30 Minutes
- Easy and Healthy Gluten-free Savory Muffins (just 5 ingredients)
- The BEST Creamy Carrot Cake Overnight Oats
- Easy Blueberry Bagel Recipe – Ready in 40 minutes! (no yeast)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
High Protein Biscuits
Ingredients
- 250 g Greek Yogurt
- 2 Large Eggs
- 180 g Flour
- 1.5 tsp Baking Powder
- 150 g Turkey Breast Ham
- 90 g Feta
- Handful of chives
- 30 g Cheddar
Instructions
- Preheat oven to 350℉ / 175℃ and line your baking tray with a sheet of parchment paper.
- Add yogurt and eggs to a bowl and whisk until fully combined.
- Add flour and baking powder and fold with a spatula until almost combined.
- Add in sliced turkey ham, chopped feta, and chives and fold them in.
- Divide the mixture into six equal pieces – use flour-dusted hands or drop the pieces into flour before rolling into balls.
- Place the biscuits on your parchment-lined baking tray and flatten them slightly.
- Add a pinch of grated cheddar on top of each.
- Bake for 35 minutes or until golden and cooked through.
Video
Notes
- Use a cookie scoop for evenly portioned biscuits.
- Coat hands or dough in flour to make shaping easier.
- Customize mix-ins with your favorite cheeses, meats, or veggies.
- Freeze baked biscuits for up to 3 months; reheat directly from frozen.
- Double the recipe to meal prep for the entire week.
Nutrition
Let me know in the comments below if you try these High Protein Biscuits!
Hey Niki! Can you please clarify if cooking is at 400 or 350? In your recipe it states 400 but in discussion above it states 350. I just want to do it right. Many thanks 😊