JesseEatzA high-protein, low-carb reimagining of the classic Southern breakfast bowl using almond flour biscuits and a creamy Greek yogurt gravy.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk almond flour, protein powder, baking powder, and salt. Fold in egg whites and 1/4 cup Greek yogurt until a dough forms.
Don't overmix or the biscuits will become too dense.
Scoop the dough into 4 large mounds on the baking sheet. Bake for 12-15 minutes until golden brown. Let them cool slightly before slicing.
While biscuits bake, brown the turkey sausage in a large skillet over medium-high heat until fully cooked. Set aside half of the sausage for topping.
Lower the heat to low. Stir in 1.5 cups Greek yogurt and skim milk into the remaining sausage in the skillet. Season heavily with cracked black pepper. Warm gently—do not boil or the yogurt will curdle.
Keep the heat very low to maintain that creamy consistency.
Slice the warm biscuits in half and place them in bowls. Ladle the protein gravy over the biscuits.
Top each bowl with the reserved sausage and a poached egg for an extra protein punch. Serve immediately.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.