Breakfast Protein Biscuits Recipe
Introduction
Start your day with these hearty Breakfast Protein Biscuits packed with Greek yogurt, eggs, ham, cheese, and spinach. They’re flavorful, satisfying, and perfect for a protein boost in the morning or a quick snack anytime.
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 and 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). Line a baking sheet with parchment paper or grease a muffin tin.
- Step 2: In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- Step 3: Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined. It’s okay if the dough has some lumps—avoid overmixing.
- Step 4: Gently fold in the wilted spinach, chopped chives, diced ham, and 1 cup of cheddar cheese using a spatula with cutting motions to keep the dough airy.
- Step 5: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet spaced about 2 inches apart, or fill muffin wells almost to the top.
- Step 6: Sprinkle the reserved ½ cup of cheddar cheese evenly over the tops of each biscuit.
- Step 7: Bake for 25 minutes, or until the biscuits are golden brown and firm to the touch.
- Step 8: Let the biscuits cool for about 10 minutes before serving or storing.
Tips & Variations
- For best texture, use thick Greek yogurt. If using regular yogurt, strain it first to remove excess whey.
- Wet your hands when shaping the dough to prevent sticking and mess.
- Wilt spinach well and squeeze out moisture to avoid soggy biscuits.
- Check that your baking powder is fresh for optimal rise.
- Try swapping ham and cheddar for a Mediterranean version with feta, olives, and sun-dried tomatoes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 5–7 minutes to maintain crispiness. These biscuits also freeze well—wrap individually and thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these biscuits dairy-free?
You can substitute the Greek yogurt with a thick dairy-free yogurt alternative and use a dairy-free cheese substitute, but the texture and flavor may vary slightly.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough the night before. Keep it covered in the refrigerator and bake fresh in the morning for best results.
PrintBreakfast Protein Biscuits Recipe
Delicious and protein-packed breakfast biscuits made with Greek yogurt, eggs, ham, cheddar cheese, and flavorful spices. These moist, tender biscuits are perfect for a hearty morning meal and can be customized with spinach and chives for extra nutrition and flavor.
- 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 and squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese (½ cup reserved for topping)
- 2 cups Diced Ham
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt and room temperature eggs until the mixture is smooth and well combined.
- Combine Dry Ingredients: Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet ingredients. Mix until just combined, being careful not to overmix—the batter should be a bit lumpy.
- Add Mix-ins: Fold in the wilted spinach, chopped chives, cheddar cheese, and diced ham using a spatula with gentle cutting motions to keep the dough light and airy.
- Portion the Dough: Using a ⅓ cup measuring cup or ice cream scoop, portion out the biscuit dough. Place each scoop on the prepared baking sheet about 2 inches apart or fill muffin tin wells nearly to the top.
- Add Topping: Sprinkle the reserved ½ cup of cheddar cheese on top of each biscuit for a golden, cheesy crust.
- Bake: Bake in the preheated oven for 25 minutes or until the biscuits turn golden brown and feel firm when gently pressed.
- Cool: Remove from the oven and let the biscuits cool for 10 minutes before serving or storing to allow the texture to set.
Notes
- Use thick Greek yogurt for best results; if using regular yogurt, strain it first or reduce the quantity.
- Wet your hands when shaping the dough to easily form biscuits without sticking.
- Wilting and squeezing spinach dry is essential to prevent soggy biscuits.
- Ensure baking powder is fresh for optimal rising.
- Using room temperature eggs helps the batter blend smoothly.
Keywords: protein biscuits, breakfast biscuits, Greek yogurt biscuits, ham and cheese biscuits, savory biscuits
