Breakfast Protein Biscuits Recipe
Introduction
Start your day with these hearty Breakfast Protein Biscuits, packed with flavorful ham, cheese, and spinach. They’re easy to make, satisfying, and perfect for a nutritious morning boost or a grab-and-go option.
Ingredients
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs, room temperature
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tablespoon Baking Powder
- 2 teaspoons Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Red Pepper Flakes (optional)
- 1½ cups Spinach, wilted & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese, with ½ cup reserved for topping
- 2 cups Diced Ham
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or grease a muffin tin.
- Step 2: In a large mixing bowl, whisk together the Greek yogurt and eggs until smooth and well combined.
- Step 3: Add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the bowl. Stir gently until just combined—don’t overmix, lumps are okay.
- Step 4: Fold in the wilted spinach, chopped chives, diced ham, and 1 cup of the cheddar cheese using a spatula with cutting motions to keep the dough light and airy.
- Step 5: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet, spacing each biscuit about 2 inches apart, or fill muffin wells almost to the top.
- Step 6: Sprinkle the reserved ½ cup cheddar cheese evenly over the tops of the biscuits.
- Step 7: Bake for 25 minutes until the biscuits are golden brown and firm when gently pressed.
- Step 8: Allow the biscuits to cool for 10 minutes before serving or storing.
Tips & Variations
- If using regular yogurt instead of Greek yogurt, strain it with a cheesecloth to thicken or reduce the quantity to avoid excess moisture.
- Wet your hands when shaping the dough to prevent sticking and make handling easier.
- Wilt and squeeze the spinach thoroughly to prevent soggy biscuits.
- Check that your baking powder is fresh for the best rise.
- For a Mediterranean twist, consider substituting ham and cheddar with feta cheese, olives, and sun-dried tomatoes.
Storage
Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes until heated through and crisp. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these biscuits dairy-free?
You can try substituting the Greek yogurt with a thick, unsweetened plant-based yogurt and using a dairy-free cheese alternative. Keep in mind texture and rise might vary.
Can I prepare the dough in advance?
Yes, you can prepare the dough up to a day ahead and keep it covered in the refrigerator. Just give it a gentle stir before shaping and baking.
PrintBreakfast Protein Biscuits Recipe
These Breakfast Protein Biscuits are a savory and nutritious option packed with Greek yogurt, eggs, and mix-ins like ham, cheddar cheese, spinach, and chives. They offer a protein-rich start to your day with a tender yet fluffy texture, ideal for a breakfast on the go or a hearty snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs, room temperature
Dry Ingredients
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tablespoon Baking Powder
- 2 teaspoons Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Red Pepper Flakes (optional)
Mix-ins
- 1½ cups Spinach, wilted & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese (½ cup reserved for topping)
- 2 cups Diced Ham
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt and room temperature eggs until the mixture becomes smooth and homogenous.
- Add Dry Ingredients: Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Mix gently until just combined—it’s important not to overmix, so some lumps are fine to maintain biscuit tenderness.
- Fold in Mix-ins: Gently fold in the wilted and squeezed dry spinach, chopped chives, cheddar cheese, and diced ham using a spatula in cutting motions to keep the dough light and airy.
- Form Biscuits: Using a ⅓ cup measuring cup or an ice cream scoop, portion out the dough onto the prepared baking sheet or into muffin wells, spacing biscuits about 2 inches apart or filling the muffin tins nearly to the top.
- Add Topping: Sprinkle the reserved ½ cup cheddar cheese evenly on top of the biscuits for a golden crust and extra cheesy flavor.
- Bake: Place in the oven and bake for 25 minutes or until the biscuits are golden brown and firm to the touch.
- Cool and Serve: Allow the biscuits to cool for 10 minutes on the baking sheet before serving or storing to let them set up and improve texture.
Notes
- Use thick Greek yogurt for the best texture; if using regular yogurt, strain it first or reduce the amount to avoid sogginess.
- Wet your hands when shaping the sticky dough to prevent mess and sticking.
- Always wilt and squeeze the spinach dry to prevent excess moisture that can make the biscuits soggy.
- Check the freshness of your baking powder to ensure a good rise and fluffy biscuits.
- Use room temperature eggs for smoother blending and better dough consistency.
Keywords: protein biscuits, breakfast biscuits, savory biscuits, Greek yogurt biscuits, ham and cheese biscuits, healthy breakfast, easy breakfast recipe
