Introduction

These Breakfast Protein Biscuits are a delicious and satisfying way to start your day. Packed with Greek yogurt, eggs, cheese, ham, and spinach, they offer a fluffy texture and a boost of protein. Perfect for a quick breakfast or a nutritious snack.

High Protein Breakfast Biscuits Recipe - Recipe Image

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 (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.
Step 2: In a large bowl, whisk together the Greek yogurt and eggs until smooth.
Step 3: Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined. Avoid overmixing; some lumps are fine.
Step 4: Gently fold in the wilted spinach, chives, cheddar cheese, and diced ham using a spatula with cutting motions to keep the dough light and airy.
Step 5: Using a ⅓ cup measure or ice cream scoop, portion the dough onto the prepared baking sheet about 2 inches apart, or fill the muffin tin wells nearly to the top.
Step 6: Sprinkle the reserved ½ cup of cheddar cheese on top of each biscuit.
Step 7: Bake for 25 minutes, or until the biscuits are golden brown and feel firm when gently pressed.
Step 8: Allow the biscuits to cool for 10 minutes before serving or storing.

Tips & Variations

If using regular yogurt instead of Greek, strain it first or reduce the amount to maintain the right dough consistency.
Wet your hands when shaping the sticky dough to make handling easier and less messy.
Make sure to wilt and thoroughly squeeze the spinach dry to prevent soggy biscuits.
Check your baking powder’s freshness to ensure the biscuits rise properly.
Try swapping ham and cheddar for a Mediterranean twist with feta cheese and sun-dried tomatoes.

Storage

Store any leftover 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 about 10 minutes or microwave for 30 seconds until heated through. These biscuits can also be frozen for up to 1 month; thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, you can substitute the Greek yogurt with a thick dairy-free yogurt and use a dairy-free cheese alternative. Keep in mind this may slightly change the texture and flavor.

Can I prepare the dough ahead of time?

Yes, you can mix the dough a few hours in advance and keep it covered in the refrigerator. Let it come to room temperature before baking for best results.

High Protein Breakfast Biscuits Recipe

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★★★★★

4.9 from 88 reviews

These Breakfast Protein Biscuits are a fluffy, savory treat packed with Greek yogurt, eggs, ham, cheese, and spinach, making them a delicious high-protein start to your day. Perfectly golden and lightly spiced, they are easy to make and great for meal prep or quick breakfasts.

Author: Kai
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

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

Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin to prevent sticking.
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.
Combine Dry Ingredients: Add the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes to the yogurt and egg mixture. Stir gently until the ingredients are just combined; lumps in the dough are okay to keep it light and airy.
Fold in Mix-ins: Carefully fold in the wilted spinach, chopped chives, diced ham, and cheddar cheese using a spatula with gentle cutting motions to maintain the dough’s fluffiness.
Portion Dough: Use a ⅓ cup measuring cup or an ice cream scoop to portion out the biscuit dough. Place each portion onto the prepared baking sheet about 2 inches apart or fill the muffin tin wells nearly to the top.
Add Topping: Sprinkle the reserved ½ cup of cheddar cheese evenly over the tops of the biscuits for a golden, cheesy crust.
Bake: Bake the biscuits in the preheated oven for 25 minutes or until they are golden brown and firm to the touch.
Cool and Serve: Allow the biscuits to cool for 10 minutes on the baking sheet before serving or storing to ensure they set properly.

Notes

Use thick Greek yogurt to achieve the best texture; if using regular yogurt, strain it beforehand or reduce the amount used.
Wet your hands slightly to shape the sticky dough easily without mess.
Wilt and thoroughly squeeze out excess moisture from spinach to prevent soggy biscuits.
Make sure your baking powder is fresh to ensure the biscuits rise properly.
Using room temperature eggs helps create a smoother batter.

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