Breakfast Protein Biscuits Recipe
Introduction
These Breakfast Protein Biscuits are a delicious and satisfying way to start your day. Packed with Greek yogurt, eggs, ham, spinach, and cheese, they offer a perfect balance of protein and flavor. Easy to make and versatile, they’re great fresh from the oven or on the go.
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 and well combined.
- 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 batter is a little lumpy—avoid overmixing.
- Step 4: Gently fold in the wilted spinach, chopped chives, cheddar cheese (except the reserved ½ cup), and diced ham using a spatula in a cutting motion to keep the batter 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. If using a muffin tin, fill each well nearly to the top.
- Step 6: Sprinkle the reserved cheddar cheese evenly over the top of each biscuit.
- Step 7: Bake for approximately 25 minutes, or until the biscuits are golden brown and firm to the touch.
- Step 8: Allow the biscuits to cool for 10 minutes before serving or storing.
Tips & Variations
- Use thick Greek yogurt for best results; if you only have regular yogurt, strain it to remove excess liquid or use slightly less.
- Wilt and thoroughly squeeze spinach dry to avoid soggy biscuits.
- Room temperature eggs blend more smoothly into the batter—take them out of the fridge ahead of time.
- Try a Mediterranean twist by substituting diced ham and cheddar with feta cheese, olives, and sun-dried tomatoes.
- Wet your hands when shaping the dough to prevent sticking and mess.
- Check that your baking powder is fresh for the best rise.
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 5–8 minutes or microwave for 20–30 seconds until heated through. These biscuits can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the ham with a vegetarian option?
Yes, you can replace the ham with additional vegetables like sautéed mushrooms or roasted bell peppers for a vegetarian-friendly version.
What if I don’t have ground flaxseed?
If you don’t have ground flaxseed, you can omit it or substitute with an equal amount of chia seeds or additional flour, but the texture and nutritional boost may vary slightly.
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Breakfast Protein Biscuits Recipe
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Diet: Low Fat
Description
These Breakfast Protein Biscuits are a delicious and hearty way to start your day, packed with protein-rich Greek yogurt, eggs, ham, cheddar cheese, and nutrient-dense spinach. Soft, cheesy, and savory, they’re perfect for a quick breakfast or a satisfying snack, baked to a golden perfection with a hint of garlic and red pepper flakes for a subtle kick.
Ingredients
Main 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
Mix-ins
- 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
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt and room temperature eggs until the mixture is smooth and uniform.
- Combine Dry Ingredients: Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes into the wet mixture. Mix just until combined—some lumps are okay to keep the dough light.
- Add Mix-ins: Gently fold in the wilted and squeezed dry spinach, chopped chives, cheddar cheese, and diced ham using a spatula with cutting motions to maintain an airy dough consistency.
- Portion Dough: Using a ⅓ cup measure or an ice cream scoop, portion the biscuit dough onto the prepared baking sheet or into the muffin tin wells, spacing them about 2 inches apart or filling muffin wells nearly to the top.
- Add Topping: Sprinkle the reserved half cup of cheddar cheese evenly over each biscuit for a golden, cheesy crust.
- Bake: Bake in the preheated oven for 25 minutes, or until the biscuits are golden brown and firm to the touch.
- Cool and Serve: Allow the biscuits to cool for about 10 minutes before serving or storing to set properly.
Notes
- The thickness of the Greek yogurt is crucial; if using regular yogurt, strain it to remove excess liquid or reduce the amount used to prevent soggy dough.
- Wet your hands slightly when shaping the sticky dough to avoid mess and ensure easy handling.
- Wilt the spinach and squeeze out excess moisture thoroughly to prevent soggy biscuits.
- Check that your baking powder is fresh to ensure a good rise for the biscuits.
- Using room temperature eggs helps achieve a smoother blend in the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: protein biscuits, breakfast biscuits, Greek yogurt biscuits, ham and cheese biscuits, savory breakfast
