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Delicious breakfast protein biscuits served on a plate

Breakfast Protein Biscuits

A savory and nutritious start to your day, these Breakfast Protein Biscuits are made with Greek yogurt, spinach, chives, and ham, providing a filling and protein-rich breakfast option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1.75 cups plain 2% Greek yogurt Provides extra protein and creaminess
  • 4 large eggs
Dry Ingredients
  • 2.5 cups all-purpose flour Can substitute with whole wheat or gluten-free flour
  • 0.25 cups ground flaxseed Adds nutty flavor and health benefits
  • 1 teaspoon garlic powder
  • 0.5 teaspoon red pepper flakes Adjust for spice preference
  • 1 tablespoon baking powder
  • 2 teaspoons salt
Vegetables and Cheese
  • 1.5 cups spinach, chopped Fresh or frozen can be used
  • 0.5 cups chives, finely diced
  • 1.5 cups cheddar cheese, shredded Divided: 1 cup for mixing, 0.5 cup for topping
  • 2 cups cooked ham, diced Can substitute with turkey or omitted for vegetarian

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper to prevent sticking.
  2. In a medium mixing bowl, whisk together the Greek yogurt and eggs until well combined.
  3. In a separate bowl, combine the all-purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring well until smooth.
  5. Fold in the chopped spinach, chives, 1 cup of shredded cheese, and diced ham.
  6. Lightly flour your hands and shape the mixture into 12 evenly sized 1-inch round disks.
Baking
  1. Place the biscuits on the prepared tray, leaving space for expansion. Sprinkle tops with the remaining cheese.
  2. Bake for 5 minutes at 400°F (200°C), then reduce to 350°F (175°C) and continue baking for 20 minutes.
  3. Once cooked, ensure the biscuits are golden brown on the bottom and just starting to brown on top.

Notes

These biscuits can be stored in an airtight container in the refrigerator for up to 3 days or frozen in plastic wrap for longer storage. Thaw overnight before reheating.