Energizing Breakfast Protein Biscuits
Start your day with these fluffy, protein-packed biscuits filled with Greek yogurt, cheese, ham, and spinach. Perfect for busy mornings or weekend brunch, they’re easy to prepare, customizable, and full of flavor.
Equipment
- Mixing Bowls
- Baking Sheet or Muffin Tin
- Oven
Ingredients
Wet Ingredients
- 1 ¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs room temperature
Dry Ingredients
- 2 ½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tbsp Baking Powder
- 2 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Red Pepper Flakes optional
Mix-ins
- 1 ½ cups Spinach wilted and squeezed dry
- ½ cup Chives chopped
- 1 ½ cups Cheddar Cheese ½ cup reserved for topping
- 2 cups Diced Ham
- 2 cups Cooked Italian Chicken Sausage crumbled
- ½ cup Sun-Dried Tomatoes chopped
- 1 ½ cups Feta Cheese ½ cup reserved for topping
- 2 tsp Dried Basil or ¼ cup fresh added after baking
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet or grease a muffin tin.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth and creamy.
- In another bowl, mix flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes.
- Gradually combine dry ingredients with wet base, mixing just until incorporated.
- Fold in spinach, chives, ham, sausage, cheddar, feta, and sun-dried tomatoes.
- Scoop ⅓ cup portions onto baking sheet or into muffin tin. Top with reserved cheese.
- Bake for 25 minutes or until golden brown and firm to the touch.
- Cool for 10 minutes before serving.
Notes
To make it vegetarian, replace meat with tofu or plant-based sausage. For a dairy-free option, use vegan cheese and yogurt. These biscuits freeze well and can be reheated for quick breakfasts.