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