High Protein Breakfast Biscuits Recipe
Introduction
Start your day with these hearty breakfast protein biscuits packed with flavor and nutrition. Combining wholesome ingredients like Greek yogurt, eggs, cheese, and spinach, these biscuits are perfect for a quick breakfast or a satisfying snack.
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
- Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin to prevent sticking.
- Step 2: In a large bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and well combined.
- Step 3: Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes gently until just combined. It’s fine if the batter is a bit lumpy—avoid overmixing to keep biscuits tender.
- Step 4: Fold in the wilted spinach, chopped chives, cheddar cheese, and diced ham using a spatula with cutting motions to maintain the mixture’s airiness.
- Step 5: Use a ⅓ cup measuring cup or ice cream scoop to portion the batter 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 cheddar cheese on top of each biscuit for a golden finish.
- Step 7: Bake the biscuits for 25 minutes, or until they are golden brown and firm when gently pressed.
- 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 well or use less to avoid too much moisture.
- Wet your hands slightly to shape the sticky dough more easily without it sticking to your fingers.
- Make sure to squeeze excess moisture from the wilted spinach to keep the biscuits from becoming soggy.
- Check that your baking powder is fresh to ensure a good rise.
- For a vegetarian twist, omit the ham and add sun-dried tomatoes or olives instead.
- Room temperature eggs help create a smooth, well-mixed batter.
Storage
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes or microwave briefly until heated through. These biscuits also freeze well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, cheddar works well, but you can substitute with mozzarella, feta, or your favorite cheese depending on your flavor preference.
Can I make these biscuits dairy-free?
To make a dairy-free version, use a plant-based yogurt alternative and skip the cheese or use dairy-free cheese substitutes. The texture and flavor will vary slightly.
Print
High Protein Breakfast Biscuits Recipe
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Diet: Low Fat
Description
These Breakfast Protein Biscuits are a fluffy, savory treat packed with ham, cheese, and spinach for a nutritious start to your day. Made with Greek yogurt and eggs, they provide a high-protein boost, perfect for breakfast or snacks. Easy to prepare and bake, these biscuits combine wholesome ingredients like ground flaxseed and garlic powder for flavor and texture, delivering a satisfying, golden-brown biscuit with a cheesy topping.
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 and Toppings
- 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). Prepare your baking surface by lining a baking sheet with parchment paper or greasing a muffin tin.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt and room temperature eggs until the mixture is smooth and homogenous.
- Add Dry Ingredients: Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just incorporated. Avoid overmixing; some lumps are acceptable to keep the batter airy.
- Fold in Mix-Ins: Gently fold in the wilted spinach, chopped chives, diced ham, and cheddar cheese using a spatula with a cutting motion to retain air in the dough.
- Portion Dough: Using a ⅓ cup measuring cup or ice cream scoop, drop the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart, or fill muffin tin wells nearly to the top.
- Add Toppings: Sprinkle the reserved ½ cup of cheddar cheese evenly over the tops of the biscuits.
- Bake: Bake in the preheated oven for approximately 25 minutes, or until the biscuits are golden brown and firm to gentle pressure.
- Cool and Serve: Allow the biscuits to cool on a wire rack for 10 minutes before serving or storing to set the texture and flavor.
Notes
- Use thick Greek yogurt for best results; if using regular yogurt, strain it to remove excess moisture or reduce the quantity.
- Wet your hands before shaping sticky dough to prevent mess and improve handling.
- Wilt and squeeze dry the spinach thoroughly to avoid soggy biscuits.
- Ensure your baking powder is fresh to achieve good rise and fluffiness.
- Use room temperature eggs for smoother mixing and better batter consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Breakfast biscuits, high protein breakfast, ham and cheese biscuits, Greek yogurt biscuits, savory breakfast, healthy breakfast recipe
