Breakfast Recipes Using Biscuits & Gravy Protein Mix

Breakfast Recipes Using Biscuits & Gravy Protein Mix

Look, we get it. Biscuits and Gravy Protein Mix sounds absolutely ABSURD. What supplement company decides to drop a savory protein mix, let alone, one flavored like biscuits and gravy (insert side eye emoji). Well.. WE DO!

Two years ago, we posted a mockup of a biscuits and gravy protein tub as an April Fool's joke, but our customers were not having it. Here at Bowmar Nutrition, we aim to please, so we made their wish come true!

Now here we are and here YOU are, looking for some inspiration on how you’re going to enjoy our very *unique* protein mix! We aren’t about to let y’all down now. Might as well roll your sleeves up and throw on an apron, you’ll be wanting to dive right in. 

Breakfast Casserole:


  • 3 scoops Biscuits and Gravy Protein Mix
  • 2-3 tablespoons butter
  • 4 cups cubed french bread
  • 9 eggs, beaten
  • 3 cups milk (your choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 ½ cups diced bacon
  • 1 ½ cups APEX Maple Sausage Meat Bites, chopped
  • 2 cups shredded cheddar cheese


  • Use butter to grease a 9x13 baking pan.
  • Whisk together the protein mix, eggs, milk, salt, onion powder, and pepper.
  • Place the french bread inside the pan and top with the beaten eggs and milk.
  • Sprinkle the chopped APEX Maple Sausage bites, diced bacon and shredded cheddar over top.
  • Cover tightly with plastic wrap and refrigerate overnight.
  • Bake at 350 degrees F for 30-40 minutes, or until the eggs are fully set and the top is light brown.
  • Remove and serve immediately.

Biscuits and Gravy Protein Waffle:


  • 1 scoop Biscuits and Gravy Protein Mix
  • 1 whole egg
  • ½ tsp baking powder
  • 1 tbsp water
  • 1 tbsp unsweetened applesauce
  • 2-3 slices of bacon (your choice - we used turkey bacon)
  • Butter (as desired)
  • Optional: Protein Gravy or maple syrup


  • Add protein mix, egg, baking powder, water, and unsweetened applesauce into a bowl. 
  • Mix until it's a good consistency. You may need to add in a little more water if it’s too thick.
  • Pour the protein mixture into a waffle maker and cook until light and fluffy.
  • Stack bacon and butter on top. 
  • Drizzle with Protein Gravy (or syrup if you want a touch of sweetness) and ENJOY!

Protein Biscuits & Gravy: 

Ingredients (for protein biscuits): 

  • 3 scoops Biscuits and Gravy Protein Mix
  • 1 cup flour
  • ½ cup Greek yogurt
  • 1 whole egg
  • 2 tsp salt
  • 2 tsp baking powder
  • 6 tbsp very cold butter


  • Preheat oven to 400 degrees F. 
  • In a bowl, combine all the dry ingredients.
  • Cut in cold butter and combine with hands until crumbly.
  • Mix in yogurt and egg.
  • Knead for 2 minutes.
  • Roll onto a floured surface (dough should be 1 inch thick) and use the rim of a glass to cut out biscuits. 
  • If the dough is sticky, add flour slowly, a little bit at a time.
  • Bake for 12-15 minutes on a greased cookie sheet until golden brown on top. 

Ingredients (for protein gravy): 

  • ½-1 scoop of Biscuits and Gravy Protein Mix
  • 2 tbsp of flour
  • 2.5 cups of milk
  • 9 oz of ground turkey sausage


  • Cook turkey sausage in a large skillet over medium heat until thoroughly cooked through. 
  • Stir in flour until well combined.
  • Slowly add milk. Stir continuously until the gravy starts to thicken and comes to a boil.
  • Reduce heat to medium-low and simmer for 2 more minutes. Stirring continuously. 
  • Remove from heat and allow to cool for roughly 5 minutes. NOTE: Consistency at this point should be like that of heavy cream (still very liquidy).
  • Slowly add in Biscuits and Gravy Protein Mix (a little at a time) until an entire scoop is well combined into the gravy mixture.
  • Pour gravy over biscuits and ENJOY!

Please note: you do NOT have to use both the protein gravy and protein biscuits. You could use just the protein gravy and put it on “normal” biscuits, or you could use protein biscuits and “normal” gravy!

Breakfast Pancake Tacos:

Ingredients (for pancakes - makes 6): 

  • 2 scoop Biscuits and Gravy Protein Mix
  • 2 whole eggs
  • 1 tsp baking powder
  • 2 tbsp water
  • 2 tbsp unsweetened applesauce

Other Ingredients:

  • ½ cup hash browns, cooked
  • 3-4 slices of cooked bacon, chopped
  • 3 eggs, scrambled
  • Optional: ¼ cup shredded cheese, maple syrup, and/or protein gravy


  • Preheat a frying pan on medium-low heat.
  • While preheating, whisk together the ingredients for pancakes.
  • Spray the frying pan with non-stick cooking spray and pour small, thin circles of pancake batter onto the plan.
  • Cook until bubbles form and the edges are dry, roughly 2 to 3 minutes.
  • Flip and cook until browned on the other side. 
  • Repeat until the batter runs out.
  • Layer hash browns, bacon, and scrambled eggs on top of each pancake. 
  • Top with shredded cheese, if desired.
  • Fold in half, dip (if you’d like), and ENJOY!

Biscuits and Gravy Egg Muffins:


  • 8 large eggs
  • ½ cup plain greek yogurt or cottage cheese
  • 1 tsp salt
  • Pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 APEX Maple Sausage Meat Sticks
  • 1 scoop Biscuits and Gravy Protein Mix
  • Optional: ¼ cup shredded cheese 


  • Preheat oven to 325 degrees F.
  • For added moisture and a sous vide-style finish (similar to Starbs), place a baking dish filled about ¾ full of water on the bottom rack of the oven as it preheats.
  • In a blender, combine the eggs, Greek yogurt or cottage cheese, along with salt, onion powder, garlic powder, and black pepper. Blend until the mixture is smooth.
  • Coat a 12-cup muffin tin with cooking spray.
  • Pour the egg mixture into each cup, filling them about ¾ of the way.
  • Cut the maple sausage meat sticks into thin slices and divide the pieces evenly in each cup. 
  • Sprinkle cheese on top (optional).
  • Bake for 20-25 minutes or until the eggs have set. Check at 15 minutes. If they jiggle at all, they are not done yet.
  • Allow the egg bites to cool slightly, then carefully run a knife around the edge of each muffin to remove from the tin.
  • Serve immediately or store in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 2 months.
  • Remember to discard the water from the baking dish once you're finished.

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