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