Name: High Protein Breakfast Biscuits Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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 (reserve ½ cup for topping); 2 cups Diced Ham

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, 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 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 until just combined — lumps are okay, so don’t overmix.

Step 4: Gently fold in the spinach, chives, 1 cup of cheddar cheese, and diced ham using a spatula with cutting motions to keep the dough light and airy.

Step 5: Use a ⅓ cup measuring cup or ice cream scoop to portion out the dough. Place each biscuit on the prepared baking sheet about 2 inches apart, or fill muffin tin wells nearly to the top.

Step 6: Sprinkle the reserved ½ cup cheddar cheese on top of each biscuit.

Step 7: Bake for 25 minutes until the biscuits are golden brown and firm to the touch.

Step 8: Allow biscuits to cool for 10 minutes before serving to let them set and develop flavor.

Tips & Variations

If using regular yogurt instead of Greek, strain it first to remove excess moisture or slightly reduce the amount to keep dough consistency right.

Wet your hands when shaping the sticky dough to prevent mess and help form neat biscuits.

Wilt and squeeze the spinach thoroughly to avoid soggy biscuits.

Check that your baking powder is fresh to ensure the biscuits rise properly.

Use room temperature eggs to blend smoothly with yogurt for a better dough texture.

Try swapping ham and cheddar for a Mediterranean variation using feta and olives for a different flavor profile.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 5–7 minutes or microwave for 30 seconds until heated through. These biscuits can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

FAQs

Can I make these biscuits gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but results may vary slightly in texture. Be sure to use a blend that includes xanthan gum for structure.

Can I omit the ham for a vegetarian version?

Absolutely! Simply leave out the ham and consider adding extra cheese or vegetables like bell peppers or sun-dried tomatoes for more flavor and texture.