Introduction

Start your morning with these delicious and protein-packed Breakfast Protein Biscuits. Fluffy and flavorful, they’re loaded with ham, cheese, and nutritious greens for a hearty start to the day.

High Protein Breakfast Biscuits with Spinach, Ham, and Cheddar 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 (reserve ½ cup 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. Do not overmix; lumps are okay.
Step 4: Fold in the wilted spinach, chopped chives, cheddar cheese (except the reserved amount), and diced ham using a spatula with gentle cutting motions to keep the dough airy.
Step 5: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet about 2 inches apart, or fill muffin tin wells nearly to the top.
Step 6: Sprinkle the reserved cheese on top of each biscuit.
Step 7: Bake for 25 minutes, or until the biscuits are golden brown and firm when gently pressed.
Step 8: Allow the biscuits to 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 liquid.
Wet your hands slightly when shaping sticky dough to avoid mess.
Wilt and squeeze the spinach thoroughly to prevent soggy biscuits.
Check the freshness of your baking powder to ensure a good 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 in the refrigerator for up to 4 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes or microwave for 20-30 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can help develop flavors and save time in the morning.

Are these biscuits gluten-free?

The recipe uses all-purpose flour, so it is not gluten-free. You can try substituting with a gluten-free flour blend, but results may vary.

High Protein Breakfast Biscuits with Spinach, Ham, and Cheddar Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

These Breakfast Protein Biscuits are a fluffy, savory delight packed with protein from Greek yogurt, eggs, ham, and cheddar cheese. Perfect for a hearty morning meal, they combine wholesome ingredients like spinach and flaxseed for added nutrition. Baked to golden perfection, these biscuits offer a satisfying texture and a burst of flavor, making them an ideal option for breakfast or brunch.

Author: Isabella
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

Wet Ingredients

1¾ cups Plain 2% Greek Yogurt
4 Large Eggs, room temperature

Dry Ingredients

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: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or grease a muffin tin to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt and room temperature eggs until the mixture is smooth and well blended.
Add Dry Ingredients: Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes just until combined. Avoid overmixing; some lumps in the batter are acceptable.
Fold in Mix-ins: Gently fold in the wilted spinach, chopped chives, diced ham, and cheddar cheese (except the reserved ½ cup) using a spatula with cutting motions to keep the dough light and airy.
Portion Dough: Using a ⅓ cup measuring cup or ice cream scoop, portion the biscuit dough onto the prepared baking sheet or fill the muffin tins nearly to the top, spacing them about 2 inches apart if on a baking sheet.
Add Topping: Sprinkle the reserved ½ cup cheddar cheese evenly over the tops of the biscuits to add an extra cheesy crust as they bake.
Bake: Bake in the preheated oven for approximately 25 minutes, or until the biscuits turn golden brown and feel firm when gently pressed.
Cool and Serve: Let the biscuits cool for 10 minutes before serving or storing. This resting time helps them set perfectly and improves their texture.

Notes

Use thick Greek yogurt for best results; if only regular yogurt is available, strain it to remove excess moisture or reduce the quantity used to avoid soggy dough.
Wet your hands when shaping the sticky dough to prevent mess and ensure easier handling.
Make sure to wilt and thoroughly squeeze out spinach to avoid excess moisture, which can make biscuits soggy.
Confirm that your baking powder is fresh for optimal rise and fluffy texture.
Using room temperature eggs helps achieve a smoother, more cohesive batter.

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