Breakfast 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
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)
- 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
