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

Scale

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