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.

Ingredients

Scale

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

Instructions

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.
Mix wet ingredients: In a large mixing bowl, whisk together the Greek yogurt and room temperature eggs until the mixture is smooth and homogenous.
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.
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.
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.
Top with cheese: Sprinkle the reserved ½ cup cheddar cheese evenly over each biscuit for a flavorful crust.
Bake: Place the biscuits in the preheated oven and bake for 25 minutes, or until they are golden brown and firm to the touch.
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