High Protein Breakfast Biscuits Recipe

Introduction

Start your day with these hearty Breakfast Protein Biscuits, packed with ham, cheddar, and spinach for a flavorful and filling morning treat. They’re easy to make and perfect for meal prep or a quick breakfast on the go.

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 your oven to 375°F (190°C) and 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 the mixture is smooth.
3. Step 3: Add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Stir just until combined; it’s okay if the batter is a bit lumpy. Avoid overmixing.
4. Step 4: Gently fold in the wilted spinach, chopped chives, diced ham, and 1 cup of the cheddar cheese using a spatula with cutting motions to keep the dough light and airy.
5. Step 5: Use a ⅓ cup measuring scoop or ice cream scoop to portion out 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.
6. Step 6: Sprinkle the reserved ½ cup of cheddar cheese evenly on top of each biscuit.
7. Step 7: Bake for 25 minutes, or until the biscuits are golden brown and firm to the touch.
8. Step 8: Allow the biscuits to 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 maintain the right dough consistency.
• Wet your hands when shaping the dough to prevent sticking and keep the process mess-free.
• Make sure to wilt and squeeze the spinach dry to avoid soggy biscuits.
• Check that your baking powder is fresh to ensure a good rise.
• For a vegetarian version, swap ham for extra cheese or sautéed mushrooms.

Storage

Store the biscuits in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. These also freeze well; 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, feel free to substitute cheddar with mozzarella, feta, or your favorite cheese for a different flavor profile.

Can I make these biscuits gluten-free?

To make a gluten-free version, try swapping the all-purpose flour for a gluten-free blend, but note the texture may vary slightly.

High Protein Breakfast Biscuits Recipe

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★★★★★

4.6 from 119 reviews

These Breakfast Protein Biscuits are fluffy, savory, and packed with protein, making them the perfect nutritious start to your day. Made with wholesome ingredients like Greek yogurt, eggs, spinach, ham, and cheddar cheese, these biscuits are easy to prepare and bake to golden perfection in under 40 minutes.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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 and squeezed dry
• ½ cup Chives, chopped
• 1½ cups Cheddar Cheese, divided (½ cup reserved for topping)
• 2 cups Diced Ham

Instructions

1. Preheat and Prepare Pan: 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 plain 2% 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 into the wet ingredients. Mix gently until just combined. Do not overmix; some lumps are acceptable to keep the batter light.
4. Incorporate Mix-ins: Fold in the wilted, squeezed spinach, chopped chives, cheddar cheese (except reserved cheese), and diced ham using a spatula. Use a gentle cutting motion to keep the dough airy and well combined.
5. Portion the Dough: Use a ⅓ cup measuring cup or an ice cream scoop to portion the biscuit dough. Place each portion on the prepared baking sheet about 2 inches apart, or fill muffin tin wells nearly to the top.
6. Top and Bake: Sprinkle the reserved ½ cup cheddar cheese evenly over the biscuits. Bake in the preheated oven for 25 minutes, or until the biscuits turn golden brown and feel firm when gently pressed.
7. Cool Before Serving: Remove the biscuits from the oven and allow them to cool on the baking sheet or muffin tin for 10 minutes before serving or storing to let them set and improve texture.

Notes

• Use Greek yogurt with a thick consistency; if using regular yogurt, strain it to remove excess moisture or reduce the amount slightly.
• Wet your hands before shaping or handling the sticky dough to prevent mess and ease portioning.
• Wilt spinach thoroughly and squeeze out excess moisture to avoid soggy biscuits.
• Ensure your baking powder is fresh to achieve the best rise and lightness.
• Using room temperature eggs helps the batter mix more smoothly and evenly.

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