Handheld, portable breakfast biscuits, perfect for kids on-the-go and slow weekend mornings!
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New summer schedules…and a new breakfast dilemma!
Some of my most loved recipes have been created out of real needs that have popped up in my own home. This summer my youngest has early morning practices 4 days a week for 4 hours at a time. We’re used to the long practices, but not first thing in the morning. It makes breakfast tricky, because while she is a great breakfast eater, she doesn’t necessarily want to load up on heavier meals right before flipping and running! Honestly, we started the week out pretty rocky. Thankfully she had a great dinner the night before, but new routine butterflies made it hard to eat that first morning, and she just needed a more compact breakfast option that didn’t feel hard to digest. One that would also pack a punch of energy to help her get to her snack times in between rotations.
Handheld, all in one breakfast biscuits!
By the third practice of the week, we had it figured out, and she felt so much better having these power packed protein pancakes before gym. She was able to get those pancakes and some egg in, and then brought her drinkable yogurt (recipe coming soon!) to have at the bigger snack time break. She asked for something less sweet for breakfast, such as an egg muffin, but I wanted her to have more carbohydrates for her muscle energy tanks than just some eggs. This little spin on an egg muffin is more like a biscuit with added, intentional carbohydrates, so it is a compact option that packs a punch.
Thinking of your little ones too!
Of course these great little breakfast biscuits aren’t just for the older kids! Those little guys with tiny tummies need food options that pack a punch too. This is a great way to get all 3 macros into your little ones with growing bodies. And bonus! They are handheld and on-the-go, which works so well for toddlers that might be pokey at the breakfast table, and need to take their meal in the car to go.
The Method :: Get the sausage browning for the breakfast biscuits
To get your breakfast biscuits started, use a hot skillet to brown your favorite sausage. I like the plain, lean turkey breakfast sausage from Jenny-O. I also like using our grassfed beef and my homemade sausage seasoning to make sausage crumbles. Using leaner meat works a little better in a recipe like this so that the biscuits don’t get greasy. Don’t worry – we don’t fear fat around here! There is plenty between the yogurt and cheese!
The Method :: The breakfast biscuits batter
While your sausage is browning, get the batter going by whisking eggs and yogurt. You can use whatever yogurt you like using from regular and Greek yogurt, to any yogurt alternative.
The Method :: Finishing the biscuit batter
You can add the rest of the ingredients after whisking the wet ingredients, and then mix in the browned sausage. I love using the combination of the flours for the nutrient profile. While the all purpose flour is helpful for soft biscuit texture (you can use gluten free or regular AP flour), there is a great mineral profile in buckwheat flour. Buckwheat flour also is a complete protein, and has some fiber. And cassava flour has gut nourishing pre-biotics.
The Method :: Baking the breakfast biscuits
Use a cookie scoop to portion out the dough into the size that you like. They do spread slightly, and puff a little, so keep that in mind. If you have older teenagers, making the biscuits larger is a good idea. I photographed these in the size that my 12 year old managed well before a morning practice. Bake the biscuits for just over 20 minutes, and they will be ready to eat or stash away in the freezer for storage!
Serving your breakfast biscuits
Your little ones might find a biscuit or two enough of a breakfast to get the day started. Your teenagers will want to either have a larger biscuit (or 2 small biscuits), as well as some fruit, or fruit smoothie. My older teenagers had their biscuits with eggs and fruit.
How to store your breakfast biscuits
Biscuits like these are great make-ahead meals. Store the leftovers in a freezer bag and pull them out all week long. You can pull them from the fridge cold to eat, or you can pop them on a baking sheet into the oven to warm through. I do this by putting the biscuits on the sheet tray into a cold oven, then pre-heating the oven to 300 degrees. By the time the oven pre-heats the biscuits will be warmed through!
Ingredients
- 1 lb breakfast sausage of choice See Notes
- 4 eggs
- 1 1/2 cups yogurt, yogurt alternative, or Greek yogurt
- 1 cup Namaste Gluten Free Flour Blend or AP flour if you can have gluten
- 3/4 cup buckwheat flour
- 1/2 cup cassava flour
- 1 tbsp aluminum free baking powder
- 2 tsp garlic powder
- 2 tsp sea salt
- 1 cup shredded cheese of choice
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped parsley
Instructions
- Pre-heat the oven to 350 degrees and line 2 baking sheets with unbleached parchment paper.
- Brown the turkey sausage in a skillet. While that is cooking, you can prepare the rest of the ingredients.
- Whisk the yogurt and eggs in a large mixing bowl.
- Add the rest of the ingredients, and stir to combine. When the sausage is done browning, you can add this to the dough as well.
- Use a cookie scoop to portion the biscuits onto the prepared baking sheet. I used a 2.75 oz (5.5 tbsp) scoop for the biscuits pictured here.
- Bake the breakfast biscuits at 350 degrees for 22 minutes, until the biscuits are set, and the tops are lightly golden. Let the biscuits cool a few minutes on the baking sheet before transferring them to a cooling rack, or enjoying them!
Notes
- I like the plain turkey breakfast sausage from Jenny-O, or using our grassfed beef and my homemade sausage seasoning.
- I have added shredded carrot and/or chopped spinach to this recipe successfully! Up to 1/2 cup works well.
- If you do not have fresh green onions or parsley, you can add dried minced onion or onion powder, and dried parsley.
