We love having grab-and-go breakfast options in our house. Breakfast burritos, overnight oats, chia puddings – anything that makes busy mornings easier is a win. There’s something reassuring about knowing breakfast is already taken care of, especially on days when no one wants to make another decision before 8 a.m.
My high school son and I even have a deal: I make his grab-and-go breakfasts, and he’s on his own for lunch, either packing it himself or grabbing something at school. It’s a fair trade, and honestly, it works well for both of us.
Lately, I’ve been seeing a lot of breakfast recipes that rely on protein powder or pancake mix combined with meat and cheese. The concept is great for make-ahead meals, but I was having a hard time finding one that checked all the boxes for me – adequate protein, fiber, and healthy fats, all in one balanced option.
I started with a base recipe of eggs and gluten-free flour from Jenn Lueke and adapted it to better match what I like to see in a breakfast recipe. Her work was great inspiration, and my version leans heavily into vegetables, over five cups total, while still being flavorful and satisfying.
We recently ate these biscuits before a morning hike in the local hills, and they provided exactly the kind of steady fuel we needed for a beautiful day outside.
Feel free to change up the protein depending on what you have on hand. I used breakfast pork sausage this time, but ground chicken or turkey would work just as well, those options may just need a little extra salt. These biscuits are a nice way to change up your breakfast routine and also make a solid option for post-workout fuel.
Enjoy,
Christina
Sausage Broccoli and Cheddar Breakfast Biscuits
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- ½ tsp kosher salt and freshly ground black pepper
- ¼ tsp red pepper flake
- 2 garlic cloves
- 1 lb bulk breakfast sausage pork or chicken
- 3 cups finely chopped broccoli, including steams about 1 medium broccoli crown
- 2 cups chopped spinach
- 2 scallions, chopped
- 7 eggs
- 1 cup shredded white cheddar cheese
- ½-1 tsp hot sauce I like sriracha
- 1½ cups almond flour
- ⅓ cup coconut flour
- 2 tsp baking powder
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.
- Heat the olive oil in a medium skillet over medium-low heat. Add the onion, salt, and pepper, and sauté until the onion is translucent.
- Add the red pepper flakes and garlic; cook for 30 seconds.
- Increase heat to medium-high and add the sausage, breaking it up with a spoon. Cook until no longer pink.
- Stir in the broccoli and continue cooking until the broccoli is tender and the sausage is browned.
- Add the spinach and scallions; cook just until the spinach wilts. Remove from heat.
- In a large bowl, whisk together the eggs, cheddar, and hot sauce.
- Add the sausage–vegetable mixture, almond flour, coconut flour, and baking powder. Stir with a spatula until combined.
- Using a spring-loaded ice cream scoop, portion about 18 biscuits onto the prepared sheet pan. Gently pat the tops to flatten slightly.
- Bake for about 15 minutes, or until golden.
Notes
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Storage, Freezing & Reheating
- Refrigerator: Let biscuits cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze baked, fully cooled biscuits in a single layer until solid, then transfer to an airtight container or freezer bag. Store for up to 3 months.
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Reheating:
- From the fridge: Reheat at 325°F in the oven or air fryer for 4-5 minutes.
- From frozen: Reheat at 325°F for 10-12 minutes, or air fry at 300-325°F for 6-8 minutes.
- Microwave: 30-45 seconds (texture will be softer).
Nutrition
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