High Protein Breakfast Biscuits Recipe

Introduction

Start your day with these savory high protein breakfast biscuits packed with spinach, ham, and cheddar cheese. They’re quick to prepare, satisfying, and perfect for a nourishing morning meal or on-the-go snack.

Ingredients

• 1¾ cups plain 2% Greek yogurt
• 4 eggs
• 2½ cups all-purpose flour
• ¼ cup ground flaxseed
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1.5 cups spinach, chopped
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded, divided
• 2 cups cooked ham, diced

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Step 2: In a large bowl, whisk together the Greek yogurt and eggs until smooth.
3. Step 3: In a separate bowl, combine the all-purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
4. Step 4: Gradually mix the dry ingredients into the wet yogurt and egg mixture until just combined.
5. Step 5: Fold in the chopped spinach, diced chives, 1 cup of shredded cheddar cheese, and diced ham until evenly distributed.
6. Step 6: Lightly flour your hands, then form the dough into twelve 1-inch round discs. Place them evenly spaced on the prepared baking tray.
7. Step 7: Sprinkle the remaining cheddar cheese on top of each biscuit.
8. Step 8: Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20 minutes, or until the biscuits are golden brown and cooked through.

Tips & Variations

• For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
• Substitute ham with cooked bacon or turkey for a different protein flavor.
• Use any type of cheese you prefer, such as mozzarella or pepper jack, to change the taste profile.
• Fresh herbs like parsley or dill can be added for extra freshness.
• To make these gluten-free, try substituting all-purpose flour with a gluten-free flour blend.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F for 5–7 minutes or microwave for about 30 seconds until heated through. They can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, you can substitute the Greek yogurt and cheddar cheese with dairy-free alternatives such as coconut yogurt and vegan cheese, but note the texture and flavor may vary slightly.

Can I prepare the dough ahead of time?

Absolutely! You can prepare the dough, shape the biscuits, and store them covered in the refrigerator for up to 24 hours before baking. This makes for an easy morning prep.

High Protein Breakfast Biscuits Recipe

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★★★★★

4.9 from 66 reviews

These High Protein Breakfast Biscuits are a savory and nutritious way to start your day, packed with Greek yogurt, eggs, spinach, ham, and cheddar cheese. They are soft, flavorful, and perfect for a protein boost in the morning.

• Author: Marco
• 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 1x2x3x

Wet Ingredients

• 1¾ cups plain 2% Greek yogurt
• 4 eggs

Dry Ingredients

• 2½ cups all-purpose flour
• ¼ cup ground flaxseed
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1 tablespoon baking powder
• 2 teaspoons salt

Add-ins

• 1.5 cups spinach, chopped
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded, divided
• 2 cups cooked ham, diced

Instructions

1. Prep: Preheat your oven to 400°F (205°C) and line a baking tray with parchment paper to prevent sticking and make cleanup easier.
2. Mix Wet & Dry: In one bowl, whisk together the Greek yogurt and eggs until well combined. In a separate large bowl, combine the all-purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
3. Combine: Gradually mix the dry ingredients into the wet ingredients until just combined. Then fold in the chopped spinach, finely diced chives, 1 cup of the shredded cheddar cheese, and the diced cooked ham until the mixture is fully incorporated.
4. Form: With floured hands, divide the dough into 12 even portions. Shape each into approximately 1-inch round disks and place them spaced apart on the prepared baking tray. Sprinkle the remaining shredded cheddar cheese evenly over the tops of the biscuits.
5. Bake: Bake the biscuits at 400°F (205°C) for 5 minutes to set the tops, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20 minutes or until the biscuits have turned golden brown and are cooked through.

Notes

• Using floured hands helps prevent the dough from sticking when forming the biscuits.
• For a spicier kick, adjust the amount of red pepper flakes according to your preference.
• These biscuits can be stored in an airtight container in the refrigerator for up to 3 days and warmed before serving.
• Ground flaxseed adds fiber and omega-3 fatty acids, but can be omitted if unavailable.

Keywords: High protein breakfast biscuits, savory biscuits, Greek yogurt biscuits, spinach and ham biscuits, cheesy breakfast biscuits