Breakfast Protein Biscuits with Spinach, Ham, and Cheddar Recipe
These Breakfast Protein Biscuits are a savory, nutrient-packed treat perfect for a hearty morning meal. Combining Greek yogurt, eggs, and a mix of cheese, ham, and spinach, they provide a balanced blend of protein and flavor with a moist, fluffy texture. Easy to prepare and bake, these biscuits are an excellent option for breakfast or brunch that can be customized with your favorite mix-ins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Base 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 (reserve ½ cup for topping)
- 2 cups Diced Ham
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or grease a muffin tin for ease of removal.
- Mix wet ingredients: In a large bowl, whisk together the Greek yogurt and the room temperature eggs until the mixture is smooth without lumps.
- Add dry ingredients: Gradually stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes if using. Mix just until combined; the batter should remain slightly lumpy to keep the biscuits light.
- Incorporate mix-ins: Gently fold in the wilted and squeezed-dry spinach, chopped chives, cheddar cheese (except the reserved ½ cup), and diced ham using a spatula in cutting motions. This helps maintain an airy dough texture.
- Shape the biscuits: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet, spacing each biscuit about 2 inches apart, or fill muffin tin wells nearly to the top.
- Add topping: Sprinkle the reserved ½ cup of cheddar cheese evenly over the tops of the biscuits before baking.
- Bake: Place in the oven and bake for 25 minutes or until the biscuits are golden brown and firm to the touch when gently pressed.
- Cool and serve: Allow the biscuits to cool for about 10 minutes on the baking sheet before serving or storing to help them set up perfectly.
Notes
- Ensure your Greek yogurt is thick; if using regular yogurt, strain it to remove excess moisture or reduce the quantity slightly.
- Wet your hands to shape the sticky dough more easily without it sticking to your fingers.
- Wilt and squeeze the spinach thoroughly to eliminate extra moisture that could make biscuits soggy.
- Check your baking powder’s freshness to guarantee a good rise and fluffy texture.
- Using room temperature eggs helps the batter blend more smoothly for best results.
Keywords: breakfast biscuits, protein biscuits, savory biscuits, ham and cheese biscuits, healthy breakfast, Greek yogurt biscuits, spinach biscuits
