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Breakfast Protein Biscuits Recipe

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★★★★★

4.6 from 63 reviews

These Breakfast Protein Biscuits are a savory, nutrient-packed biscuit option perfect for a hearty breakfast or brunch. Featuring Greek yogurt, eggs, spinach, ham, and cheddar cheese, they’re fluffy, flavorful, and high in protein. The recipe includes optional red pepper flakes for a subtle kick and is easy to customize with your favorite mix-ins. Baked to golden perfection, these biscuits offer a comforting start to your day with added fiber and wholesome ingredients.

Ingredients

Scale

Dough 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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or grease a muffin tin for the biscuits.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt and room temperature eggs until the mixture is smooth and fully combined.
  3. 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 important not to overmix so that the dough stays light with some lumps remaining.
  4. Fold in Mix-Ins: Gently fold in the wilted and squeezed dry spinach, chopped chives, diced ham, and cheddar cheese. Use a spatula with cutting motions to keep the dough airy and evenly distribute the ingredients.
  5. Portion the Dough: Using a ⅓ cup measuring cup or an ice cream scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. If using a muffin tin, fill each well nearly to the top with dough.
  6. Add Topping: Sprinkle the reserved ½ cup cheddar cheese evenly on top of each biscuit for a cheesy crust.
  7. Bake: Bake in the preheated oven for about 25 minutes or until the biscuits are golden brown and feel firm to the touch when gently pressed.
  8. Cool: Remove the biscuits from the oven and let them cool on a wire rack or baking sheet for 10 minutes before serving or storing to set their texture.

Notes

  • Greek yogurt thickness is crucial; if using regular yogurt, strain it first or reduce the amount to prevent a wet dough.
  • Wet your hands when shaping dough to prevent sticking and make handling easier.
  • Wilt spinach and squeeze out excess moisture thoroughly to avoid soggy biscuits.
  • Make sure your baking powder is fresh for maximum rise and fluffiness.
  • Using room temperature eggs helps them blend more smoothly with the yogurt for better dough consistency.

Keywords: protein biscuits, breakfast biscuits, savory biscuits, Greek yogurt biscuits, spinach cheddar ham biscuits, healthy breakfast, high protein biscuits

Find it online: https://bitesizedbenny.com/breakfast-protein-biscuits-recipe/