High Protein Breakfast Biscuits Recipe

Introduction

Start your day with these hearty Breakfast Protein Biscuits, packed with savory ham, cheddar, and nutritious spinach. They’re fluffy, flavorful, and perfect for a protein-rich morning boost.

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

1. Step 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
2. Step 2: In a large bowl, whisk together the Greek yogurt and eggs until smooth.
3. Step 3: Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes just until combined. It’s okay if the batter has some lumps; avoid overmixing.
4. Step 4: Fold in the wilted spinach, chopped chives, diced ham, and 1 cup of the cheddar cheese using a spatula with gentle cutting motions to keep the dough airy.
5. Step 5: Use a ⅓ cup measuring cup or ice cream scoop to portion the dough onto the prepared baking sheet, spacing each biscuit about 2 inches apart, or fill muffin tin wells nearly to the top.
6. Step 6: Sprinkle the reserved ½ cup cheddar cheese evenly over the tops of the biscuits.
7. Step 7: Bake for 25 minutes until the biscuits are golden brown and firm to the touch.
8. Step 8: Let the biscuits cool for 10 minutes before serving or storing.

Tips & Variations

• If using regular yogurt instead of Greek yogurt, strain it to thicken or reduce the amount to avoid soggy dough.
• Wet your hands when shaping the sticky dough to prevent it from sticking and to make handling easier.
• Wilt spinach thoroughly and squeeze out excess water to avoid soggy biscuits.
• For a Mediterranean twist, substitute ham and cheddar with sun-dried tomatoes, olives, and feta cheese.
• Ensure your baking powder is fresh to guarantee a good rise and fluffy texture.
• Using room temperature eggs helps create a smoother batter.

Storage

Store cooled biscuits in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven or microwave until warmed through. For longer storage, freeze the biscuits in a single layer, then transfer to a freezer bag; thaw overnight in the fridge before reheating.

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 thick dairy-free yogurt and use a dairy-free cheese alternative, but texture and flavor will vary slightly.

How can I make the biscuits fluffier?

Make sure not to overmix the dough and check that your baking powder is fresh. Folding the ingredients gently helps keep the batter airy, resulting in fluffier biscuits.

High Protein Breakfast Biscuits Recipe

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★★★★★

4.5 from 70 reviews

• Author: Olivia
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Diet: Low Fat

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Description

These Breakfast Protein Biscuits are fluffy, savory, and packed with protein, making them a perfect nutritious start to your day. Made with Greek yogurt, eggs, spinach, ham, and cheddar cheese, they offer a delicious combination of flavors and textures. Quick to prepare and bake, these biscuits are ideal for meal prep or a tasty breakfast on the go.

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Ingredients

Scale 1x2x3x

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, divided (½ cup reserved for topping)
• 2 cups Diced Ham

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Instructions

1. 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.
2. Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt and room temperature eggs until the mixture is smooth and well combined.
3. Add Dry Ingredients: Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes until just combined. Avoid overmixing – some lumps are okay to keep the dough light.
4. Fold in Mix-ins: Gently fold in the wilted spinach, chopped chives, cheddar cheese (reserving ½ cup for topping), and diced ham using a spatula with cutting motions to maintain airiness in the dough.
5. Form Biscuits: Use a ⅓ cup measuring cup or ice cream scoop to portion the dough. Place each biscuit 2 inches apart on the prepared baking sheet or fill muffin wells nearly to the top if using a muffin tin.
6. Add Topping and Bake: Sprinkle the reserved cheddar cheese on top of each biscuit. Bake in the preheated oven for 25 minutes, or until golden brown and firm when gently pressed.
7. Cool and Serve: Allow the biscuits to cool for 10 minutes before serving or storing. This resting time helps them set and improves texture.

Notes

• Use thick Greek yogurt for best texture; if using regular yogurt, strain it beforehand or reduce the quantity to maintain dough consistency.
• Wet your hands when shaping the sticky dough to avoid mess and help with shaping.
• Make sure spinach is well wilted and squeezed dry to prevent soggy biscuits.
• Check your baking powder freshness to ensure the biscuits rise properly.
• Room temperature eggs blend more smoothly with the yogurt, improving the dough texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: protein biscuits, breakfast biscuit recipe, savory breakfast biscuits, Greek yogurt biscuits, high protein breakfast, ham and cheese biscuits