High Protein Breakfast Biscuits Recipe

Introduction

Start your day with these hearty Breakfast Protein Biscuits, packed with savory ham, cheddar, and spinach for a nutritious morning boost. They’re fluffy, flavorful, and perfect for a quick breakfast or snack 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, divided (½ cup reserved for topping)
• 2 cups Diced Ham

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin to prepare for baking.
2. Step 2: In a large mixing bowl, whisk together the Greek 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, leaving some lumps to keep the biscuits tender.
4. Step 4: Fold in the wilted spinach, chopped chives, diced ham, and most of the cheddar cheese using a spatula in gentle cutting motions to keep the dough light and airy.
5. Step 5: Use a ⅓ cup measuring cup or ice cream scoop to portion the dough. Place spoonfuls 2 inches apart on the baking sheet or fill muffin tin wells nearly to the top.
6. Step 6: Sprinkle the reserved ½ cup of cheddar cheese on top of each biscuit for a golden cheesy crust.
7. Step 7: Bake in the preheated oven for about 25 minutes, or until the biscuits are golden brown and firm when gently pressed.
8. Step 8: Allow the biscuits to cool for 10 minutes before serving or storing. Enjoy warm for the best flavor.

Tips & Variations

• If using regular yogurt instead of Greek yogurt, strain it first or reduce the amount to maintain the right dough consistency.
• Use wet hands to shape the sticky dough easily without mess.
• Thoroughly wilt and squeeze the spinach to prevent soggy biscuits.
• Check your baking powder’s freshness for a good rise and fluffy texture.
• For a spice-free version, omit the red pepper flakes.
• Try swapping ham and cheddar for feta and chopped olives for a Mediterranean twist.

Storage

Store the biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 5–7 minutes or microwave for about 20 seconds until heated through. These biscuits also freeze well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

You can substitute the Greek yogurt with a thick non-dairy yogurt and use dairy-free cheese alternatives, but the texture and flavor may vary slightly.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 15 minutes before portioning and baking.

High Protein Breakfast Biscuits Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

These Breakfast Protein Biscuits are fluffy, savory, and packed with protein, perfect for a nutritious start to your day. Made with Greek yogurt, eggs, and wholesome ingredients like spinach, cheddar cheese, and ham, they come together quickly and bake to golden perfection for a satisfying breakfast or snack.

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

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, ½ cup reserved for topping
• 2 cups Diced Ham

Instructions

1. Preheat the Oven: 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 mixing bowl, whisk together the Greek yogurt and room temperature eggs until the mixture is smooth and well combined.
3. Add Dry Ingredients: Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Mix until just combined; it’s okay if there are some lumps to keep the batter airy—avoid overmixing.
4. Fold in the Mix-ins: Gently fold in the wilted spinach, chopped chives, cheddar cheese (reserve ½ cup for topping), and diced ham using a spatula with cutting motions to maintain airiness in the dough.
5. Portion the Dough: Using a ⅓ cup measuring cup or ice cream scoop, portion the biscuit dough onto the prepared baking sheet or fill muffin tin wells nearly to the top. Space biscuits about 2 inches apart if using a baking sheet.
6. Add Topping: Sprinkle the reserved cheddar cheese evenly on top of each biscuit for a delicious golden crust.
7. Bake: Bake in the preheated oven for 25 minutes or until the biscuits are golden brown and firm to the touch when gently pressed.
8. Cool and Serve: Remove from oven and let the biscuits cool for 10 minutes before serving or storing to help them set properly.

Notes

• Use thick Greek yogurt for best texture. If substituting with regular yogurt, strain it first or reduce the amount used.
• Wet your hands before shaping to handle sticky dough easily without mess.
• Wilt and squeeze dry the spinach to prevent sogginess in the biscuits.
• Check your baking powder is fresh for maximum rise and fluffiness.
• Using room temperature eggs helps create a smooth and uniform batter.

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