High Protein Breakfast Biscuits Recipe

Introduction

Start your day with these hearty Breakfast Protein Biscuits, packed with savory ham, cheddar, and nutrient-rich spinach. They’re fluffy, flavorful, and perfect for a satisfying morning meal or 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

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 yogurt and eggs until smooth and well combined.
3. Step 3: Add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the yogurt mixture. Stir gently until just combined; some lumps are fine, avoid overmixing.
4. Step 4: Fold in the wilted spinach, chopped chives, diced ham, and 1 cup of cheddar cheese using a spatula in gentle cutting motions to keep the dough airy.
5. Step 5: Use a ⅓ cup measuring cup to portion the dough onto the baking sheet, spacing each biscuit about 2 inches apart, or fill muffin wells nearly to the top.
6. Step 6: Sprinkle the reserved ½ cup cheddar cheese evenly over the tops of the biscuits.
7. Step 7: Bake for 25 minutes, until the biscuits are golden brown and feel firm when gently pressed.
8. Step 8: Let the biscuits cool for 10 minutes before serving or storing.

Tips & Variations

• Use thick Greek yogurt for best texture; if using regular yogurt, strain it to remove excess moisture or reduce the amount used.
• Wet your hands slightly when shaping the dough to prevent sticking and mess.
• Wilt and thoroughly squeeze dry the spinach to avoid soggy biscuits.
• Check the freshness of your baking powder for a better rise.
• For a vegetarian version, omit the ham and add extra cheese or chopped sun-dried tomatoes.

Storage

Store the biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in the oven at 350°F (175°C) for 5–7 minutes or microwave for 30 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these protein biscuits?

Yes, these biscuits freeze well. Wrap them individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven for about 10–12 minutes.

Can I substitute the ham with another protein?

Absolutely! Cooked bacon, sausage, or even shredded cooked chicken make great alternatives. Just be sure the protein is pre-cooked before mixing it into the dough.

High Protein Breakfast Biscuits Recipe

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★★★★★

4.4 from 92 reviews

• Author: Victor
• Total Time: 40 minutes
• Yield: Approximately 12 biscuits 1x
• Diet: Low Fat

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Description

These Breakfast Protein Biscuits are a fluffy, savory treat packed with Greek yogurt, eggs, and a delicious blend of ham, cheese, and greens. Perfect for a high-protein start to your day, they combine wholesome ingredients with easy preparation and bake to golden perfection in just 25 minutes. Ideal for breakfast or brunch, they offer a satisfying and nutritious option that’s both flavorful and simple to make.

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Ingredients

Scale 1x2x3x

Main 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

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Instructions

1. Preheat Oven 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 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 red pepper flakes until just combined. Make sure not to overmix; some lumps are okay to keep the texture light.
4. Fold in Mix-ins: Gently fold in the wilted spinach, chopped chives, cheddar cheese, and diced ham using a spatula with cutting motions to maintain an airy dough.
5. Shape Biscuits: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough into biscuits. Place them 2 inches apart on the baking sheet or fill muffin tin wells nearly to the top.
6. Add Toppings and Bake: Sprinkle the reserved ½ cup of cheddar cheese evenly over the tops of each biscuit. Bake in the preheated oven for 25 minutes until biscuits are golden brown and firm to gentle touch.
7. Cool and Serve: Remove biscuits from the oven and allow to cool for 10 minutes before serving or storing to let them set perfectly.

Notes

• Use thick 2% Greek yogurt for the best texture. If using regular yogurt, strain it first or reduce the amount to avoid excess moisture.
• Wet your hands to shape the sticky dough easily and prevent it from sticking to your fingers.
• Wilt spinach and squeeze out excess moisture thoroughly to prevent soggy biscuits.
• Make sure your baking powder is fresh to ensure a good rise.
• Room temperature eggs blend more smoothly and help the dough come together better.
• These biscuits provide approximately 14g of protein each, making them a great high-protein breakfast option.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

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