Breakfast Protein Biscuits Recipe
Introduction
These Breakfast Protein Biscuits are a delicious and hearty way to start your day. Packed with protein-rich Greek yogurt, eggs, ham, cheese, and spinach, they offer a perfect balance of flavor and nutrition. Ideal for busy mornings or meal prep, they bake up golden, fluffy, and satisfying.
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 (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 to prepare for baking.
- Step 2: In a large mixing bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and well combined.
- Step 3: Add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the bowl. Stir gently until just combined—don’t overmix; some lumps are fine.
- Step 4: Fold in the wilted spinach, chopped chives, cheddar cheese, and diced ham using a spatula with light 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, spacing each biscuit about 2 inches apart. If using a muffin tin, fill each well nearly to the top.
- Step 6: Sprinkle the reserved ½ cup of cheddar cheese evenly on top of each biscuit for a cheesy crust.
- Step 7: Bake for 25 minutes, until the biscuits are golden brown and feel firm when gently pressed.
- Step 8: Allow the biscuits to cool for about 10 minutes before serving or storing.
Tips & Variations
- If you only have regular yogurt, strain it to thicken or reduce the amount to maintain the right dough consistency.
- Wet your hands slightly to shape the sticky dough easily without mess.
- Make sure to thoroughly wilt and squeeze dry the spinach to prevent soggy biscuits.
- Check that your baking powder is fresh to ensure the biscuits rise properly.
- Use room temperature eggs for smoother mixing and better texture.
Storage
Store these protein biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes or microwave individually for 30 seconds. They also freeze well; thaw overnight in the fridge before reheating as above.
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 dairy-free yogurt alternative, but be sure to choose a thick variety to maintain the right dough consistency. Also, use a dairy-free cheese substitute or omit cheese altogether.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough the night before. Keep it covered tightly in the refrigerator and bake fresh in the morning, adding an extra minute or two to the baking time if needed.
PrintBreakfast Protein Biscuits Recipe
These Breakfast Protein Biscuits are a savory and satisfying morning treat packed with Greek yogurt, eggs, cheese, spinach, and diced ham. They combine wholesome ingredients and flavorful seasonings to create a nutritious, protein-rich biscuit that is perfect for a hearty breakfast or snack. The biscuits are baked until golden and tender, making them perfect for meal prep or to enjoy fresh out of the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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 & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese (reserve ½ cup for topping)
- 2 cups Diced Ham
Instructions
- Preheat the oven: Set 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 becomes smooth and well combined.
- Add dry ingredients: Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Mix just until combined; it’s okay if there are some lumps as overmixing can affect the texture.
- 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.
- Shape the biscuits: Use a ⅓ cup measuring cup or ice cream scoop to portion the dough. Place each biscuit on the prepared baking sheet about 2 inches apart, or fill muffin wells nearly to the top if using a muffin tin.
- Add topping: Sprinkle the reserved ½ cup of cheddar cheese over the top of each biscuit for an extra cheesy crust.
- Bake: Bake in the preheated oven for approximately 25 minutes, or until the biscuits are golden brown and firm to gentle pressing.
- Cool: Let the biscuits cool for 10 minutes before serving or storing to allow the texture to set properly.
Notes
- Use thick Greek yogurt for the proper dough consistency; if using regular yogurt, strain it first or reduce the amount to avoid excess moisture.
- Wet your hands when shaping the dough to prevent sticking and mess.
- Wilt and squeeze the spinach dry to prevent soggy biscuits.
- Check that your baking powder is fresh to ensure the biscuits rise well.
- Use room temperature eggs for smoother blending into the batter.
Keywords: protein biscuits, breakfast biscuits, Greek yogurt biscuits, savory biscuits, ham and cheese biscuits, healthy breakfast recipes
