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Breakfast Protein Biscuits Recipe

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★★★★★

4.5 from 109 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Topping: Sprinkle the reserved ½ cup cheddar cheese evenly on top of the biscuits for a golden crust and extra cheesy flavor.
  7. Bake: Place in the oven and bake for 25 minutes or until the biscuits are golden brown and firm to the touch.
  8. 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

Find it online: https://dylangranv.com/breakfast-protein-biscuits-recipe-2/