Breakfast Protein Biscuits with Ham and Cheddar Recipe
Introduction
Start your day with these savory Breakfast Protein Biscuits that are fluffy, flavorful, and packed with wholesome ingredients. Combining Greek yogurt, eggs, cheese, and ham, they make a satisfying and portable morning meal or snack.
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, divided (½ cup reserved for topping)
- 2 cups diced ham
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
- Step 2: In a large mixing bowl, whisk together the Greek yogurt and room temperature eggs until the mixture is smooth.
- Step 3: Add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the bowl. Stir gently until just combined; some lumps are fine. Avoid overmixing to keep the biscuits light.
- Step 4: Fold in the wilted spinach, chopped chives, cheddar cheese, and diced ham using a spatula with a gentle cutting motion to maintain an airy dough.
- Step 5: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet about 2 inches apart, or fill muffin tin wells nearly to the top.
- Step 6: Sprinkle the reserved ½ cup of cheddar cheese evenly over the tops of the biscuits.
- Step 7: Bake in the preheated oven for 25 minutes, or until the biscuits are golden brown and feel firm when gently pressed.
- Step 8: Allow the biscuits to cool for 10 minutes before serving or storing.
Tips & Variations
- If using regular yogurt, strain it beforehand or reduce the amount to achieve the proper thickness similar to Greek yogurt.
- Wet your hands when shaping the sticky dough to prevent it from sticking and making a mess.
- Make sure to wilt and squeeze the spinach dry to avoid soggy biscuits.
- Check that your baking powder is fresh to ensure the biscuits rise well.
- For a Mediterranean twist, substitute ham and cheddar with ingredients like sun-dried tomatoes, olives, and feta cheese.
Storage
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For longer storage, freeze the biscuits in a sealed bag for up to 2 months; 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 or gluten-free?
To make them dairy-free, substitute the Greek yogurt with a thick plant-based yogurt and use a dairy-free cheese alternative. For gluten-free, replace the all-purpose flour with a gluten-free flour blend, but keep in mind texture may vary slightly.
Can I customize the fillings?
Absolutely! These biscuits are very versatile. Try adding cooked bacon, sautéed mushrooms, or different herbs to suit your taste. Just be mindful of moisture content to keep the dough consistent.
PrintBreakfast Protein Biscuits with Ham and Cheddar Recipe
These Breakfast Protein Biscuits are a delicious and hearty way to start your day, packed with protein-rich Greek yogurt, eggs, ham, cheddar cheese, and nutritious spinach. The recipe yields fluffy, golden-brown biscuits with a subtle kick from garlic powder and optional red pepper flakes, perfect for a satisfying breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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)
- 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) and prepare a baking sheet by lining it with parchment paper or greasing a muffin tin.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt and room temperature eggs until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Mix just until the ingredients are combined; slightly lumpy dough is fine to ensure tender biscuits.
- Incorporate Mix-ins: Gently fold in the wilted spinach, chopped chives, cheddar cheese, and diced ham using a spatula with cutting motions to maintain an airy dough.
- Shape the Biscuits: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet, spacing the biscuits about 2 inches apart, or fill muffin tin wells nearly to the top if using.
- Add Topping: Sprinkle the reserved ½ cup of cheddar cheese evenly over the biscuits for a cheesy crust.
- Bake: Bake in the preheated oven for 25 minutes, or until the biscuits are golden brown and feel firm to gentle pressure.
- Cool and Serve: Allow the biscuits to cool on the baking sheet for about 10 minutes before serving or storing.
Notes
- Use thick Greek yogurt for best texture; if substituting with regular yogurt, strain it to remove excess moisture or reduce the quantity.
- Wet your hands when shaping the dough to prevent sticking and mess.
- Always wilt and squeeze the spinach thoroughly to avoid soggy biscuits.
- Ensure your baking powder is fresh to achieve optimal rise and fluffiness.
- Allow eggs to come to room temperature before mixing to help them blend smoothly.
Keywords: breakfast biscuits, protein biscuits, Greek yogurt biscuits, ham and cheese biscuits, healthy breakfast, savory biscuits
