Breakfast Protein Biscuits with Ham and Cheddar Recipe

Introduction

These Breakfast Protein Biscuits are a hearty, savory treat loaded with ham, cheese, and spinach. Perfect for starting your day with a boost of protein, they’re easy to make and delicious warm from the oven.

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, with ½ cup reserved for topping
• 2 cups Diced Ham

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
2. Step 2: In a large bowl, whisk together the Greek yogurt and eggs until smooth and well combined.
3. Step 3: Add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Stir gently until just combined; it’s okay if the batter is a bit lumpy—avoid overmixing.
4. Step 4: Fold in the wilted spinach, chopped chives, cheddar cheese, and diced ham using a spatula with cutting motions to keep the dough airy.
5. Step 5: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet, spacing biscuits about 2 inches apart or fill muffin tins nearly to the top.
6. Step 6: Sprinkle the reserved ½ cup of cheddar cheese evenly over the tops of the biscuits.
7. Step 7: Bake for 25 minutes, or until the biscuits are golden brown and firm when gently pressed.
8. Step 8: Allow biscuits to cool for 10 minutes before serving or storing.

Tips & Variations

• If using regular yogurt instead of Greek yogurt, strain it to remove excess liquid or reduce the amount used to avoid soggy dough.
• Wet your hands when shaping the sticky dough to make handling easier and less messy.
• Ensure spinach is well wilted and squeezed dry to prevent moisture from making the biscuits soggy.
• Check that your baking powder is fresh to guarantee proper rising.
• For a Mediterranean twist, try substituting ham and cheddar with feta cheese, olives, and sun-dried tomatoes.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F (175°C) oven for 10 minutes or microwave briefly until heated through. These biscuits also freeze well—wrap individually and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

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

Can I prepare the dough ahead of time?

Yes, you can mix the dough and store it tightly covered in the refrigerator for up to 24 hours before baking. Allow the dough to come closer to room temperature for easier handling before baking.

Breakfast Protein Biscuits with Ham and Cheddar Recipe

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★★★★★

4.6 from 107 reviews

• Author: Lily
• Total Time: 40 minutes
• Yield: 10–12 biscuits 1x
• Diet: Low Fat

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Description

These Breakfast Protein Biscuits are a savory, nutrient-packed morning treat combining Greek yogurt, eggs, and wholesome mix-ins like spinach, ham, and cheddar cheese. Perfectly tender with a golden crust, they make a high-protein, flavorful start to your day, baked to fluffy perfection and easy to customize.

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Ingredients

Scale 1x2x3x

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 (reserve ½ cup for topping)
• 2 cups Diced Ham

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Instructions

1. Preheat oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly grease a muffin tin.
2. Mix wet ingredients: In a large mixing bowl, whisk together the Greek yogurt and room temperature eggs until the mixture is smooth and homogenous.
3. Add dry ingredients: Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Combine the ingredients gently until just mixed; lumps in the batter are fine—do not overmix.
4. Fold in mix-ins: Gently fold in the wilted spinach, chopped chives, diced ham, and 1 cup of the cheddar cheese using a spatula in cutting motions to keep the dough light and airy.
5. Shape biscuits: Use a ⅓ cup measuring cup or an ice cream scoop to portion the dough for each biscuit. Place them on the prepared baking sheet spaced about 2 inches apart, or fill each muffin tin cup nearly to the top.
6. Top with cheese: Sprinkle the reserved ½ cup cheddar cheese evenly over each biscuit for a flavorful crust.
7. Bake: Place the biscuits in the preheated oven and bake for 25 minutes, or until they are golden brown and firm to the touch.
8. Cool and serve: Allow the biscuits to cool for 10 minutes on a wire rack before serving or storing to finish setting and to avoid crumbling.

Notes

• Use 2% Greek yogurt for thickness; if substituting with regular yogurt, strain excess liquid or reduce amount accordingly.
• Wet your hands before shaping the sticky dough to make handling easier and less messy.
• Wilt and squeeze dry the spinach thoroughly to avoid soggy biscuits.
• Ensure your baking powder is fresh to guarantee a good rise and fluffy texture.
• Use room temperature eggs to help them blend smoothly with the yogurt.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

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