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.

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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 a

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