Heat a large skillet over medium-high heat. Add the turkey breakfast sausage and cook, breaking it into small crumbles as it browns.

Continue cooking until no pink remains and the sausage is completely cooked. Drain any excess grease and set aside to cool.

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Add the Greek yogurt and eggs to a large mixing bowl. Whisk until smooth and thoroughly combined.

In a separate bowl, combine the all-purpose flour, baking powder, garlic powder, and salt.

Add the dry ingredients to the yogurt mixture. Using a spatula, gently fold everything together just until a sticky dough forms. Avoid overmixing.

Fold in the chopped spinach, chives, shredded cheddar, and cooled turkey sausage until evenly distributed.

Scoop approximately 4 tablespoons of dough per biscuit onto the prepared baking sheet, leaving a little space between each portion.

If necessary, lightly wet your fingertips and gently shape or flatten the tops.

Bake the Breakfast Protein Biscuits for approximately 18 minutes, or until lightly golden and cooked through. A toothpick inserted into the center should come out clean.

Allow the biscuits to cool on the baking sheet for several minutes before transferring them to a wire rack.

Serve warm or cool completely before storing.