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.

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 & squeezed dry
½ cup Chives, chopped
1½ cups Cheddar Cheese, divided (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 bowl, whisk together the Greek yogurt and room temperature eggs until the mixture is 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 until just combined. Avoid overmixing – some lumps are okay to keep the dough light.
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.
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.
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.
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