My favorite protein-rich breakfast consists of eggs, stir-fried tofu and mushrooms in a wrap with whatever spicy sauce I can drizzle over it. I often don’t even have time to sit down to eat in the morning while trying to get my young daughters ready for school, so anything I can do one-handed or on-the-go is a bonus!
That’s why these high-protein, high-fiber breakfast biscuits by Carine Claudepierre from The Conscious Plant Kitchen appeal. I decided to try them out to see if they were tasty and filling enough to replace my usual speedy breakfast.
I’m not vegan, so instead of dairy-free yogurt I used Greek, and swapped the nutritional yeast for cheddar cheese. The recipe is quick to make, because apart from cooking the lentils and chopping the vegetables you just mix it all together. Here’s what I discovered after making them.
They are a tasty and nutritious start to the day
I don’t have a sweet tooth so I need a savory start to the day that is as fast as it is easy. These breakfast biscuits are delicious and taste good hot or cold. Once you’ve made your batch you can freeze them too so you have a stash ready for those extra busy mornings.
They are so filling I didn’t need my mid-morning snack
When it gets to around 11am I’m usually hunting in the fridge for something to satisfy my rumbling tummy. With 15g of protein and 11g of fiber, these filling breakfast biscuits pack a nutritious punch with a healthy mix of lentils, yogurt, seeds, cheese and veggies. I had two for breakfast and found that I was so full I didn’t bother with my mid-morning snack.
They go great with soup
It’s soup season in my house now the weather is getting colder, and these biscuits make a more nutritious alternative to my usual side dish of a bread roll and butter.
If you are looking for a filling addition to your lunch, or a snack, they work really well.
