Breakfast Protein Biscuits Recipe

Introduction

These Breakfast Protein Biscuits are a hearty and flavorful way to start your day. Packed with protein and fresh ingredients like spinach, cheddar, and ham, they’re perfect for a satisfying breakfast or brunch.

Ingredients

• 1 ¾ cups plain 2% Greek yogurt
• 4 eggs
• 2 ½ cups all-purpose flour
• ¼ cup ground flaxseed
• 1 tsp garlic powder
• ½ tsp red pepper flakes
• 1 tbsp baking powder
• 2 tsp salt
• 1.5 cups spinach, chopped
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded (divided)
• 2 cups cooked ham, diced
• ½ cup sun-dried tomatoes, chopped
• 2 cups Italian chicken sausage, cooked and removed from casing

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a large bowl, whisk together the Greek yogurt and eggs until smooth and well combined.
3. Step 3: In a separate bowl, combine the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
4. Step 4: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing.
5. Step 5: Fold in the chopped spinach, chives, half of the cheddar cheese, diced ham, sun-dried tomatoes, and cooked Italian chicken sausage.
6. Step 6: Scoop the dough onto the prepared baking sheet, forming 12 equal-sized biscuits. Sprinkle the remaining cheddar cheese on top of each biscuit.
7. Step 7: Bake for 20–25 minutes, or until the biscuits are golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Remove from the oven and allow the biscuits to cool slightly before serving warm.

Tips & Variations

• For a vegetarian version, omit the ham and sausage and add extra spinach or mushrooms.
• Use sharp cheddar for a bolder flavor or substitute with your favorite cheese like pepper jack or gouda.
• If you prefer spicier biscuits, increase the red pepper flakes or add a pinch of cayenne pepper.
• Make sure not to overwork the dough to keep the biscuits tender and flaky.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a toaster oven or microwave until heated through. These biscuits also freeze well; wrap individually and freeze 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 use a different type of yogurt?

Plain Greek yogurt works best because of its thickness and protein content, but you can substitute with regular plain yogurt. If using regular yogurt, you may need to add a little extra flour to achieve the right dough consistency.

Can I make these biscuits dairy-free?

Yes, you can substitute the Greek yogurt with a dairy-free yogurt alternative and use a dairy-free cheese substitute. Keep in mind the texture and flavor may vary slightly.

Breakfast Protein Biscuits Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

Delicious and hearty Breakfast Protein Biscuits packed with Greek yogurt, eggs, spinach, cheeses, ham, sausage, and sun-dried tomatoes. These savory biscuits offer a perfect protein boost to start your day, balancing creamy textures and flavorful ingredients in a soft, fluffy biscuit.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 3/4 cups plain 2% Greek yogurt
• 4 eggs

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup ground flaxseed
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 2 tsp salt

Add-ins

• 1.5 cups spinach, chopped
• 1/2 cup chives, finely diced
• 1.5 cups cheddar cheese, shredded, divided
• 2 cups cooked ham, diced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups Italian chicken sausage, cooked and removed from casing

Instructions

1. Preheat the oven: Preheat your oven to 400°F (205°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, garlic powder, red pepper flakes, and salt. This ensures even distribution of leavening agents and spices.
3. Mix wet ingredients: In a separate bowl, beat the eggs. Then add the plain Greek yogurt and stir until combined smoothly.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold until a dough forms. Avoid overmixing to keep the biscuits tender.
5. Add mix-ins: Fold in the chopped spinach, diced chives, half of the shredded cheddar cheese, cooked ham, sun-dried tomatoes, and cooked Italian chicken sausage until evenly distributed throughout the dough.
6. Shape the biscuits: Using a spoon or your hands, scoop portions of the dough and shape them into biscuit rounds approximately 2-3 inches in diameter. Place them evenly spaced on the prepared baking sheet. Sprinkle the remaining shredded cheddar cheese on top of each biscuit for a melty, cheesy crust.
7. Bake: Place the baking sheet in the preheated oven and bake for 18-22 minutes or until the biscuits are golden brown on top and cooked through. A toothpick inserted in the center should come out clean.
8. Cool and serve: Remove the biscuits from the oven and let them cool slightly on the baking sheet before transferring to a wire rack. Serve warm for the best flavor and texture.

Notes

• For a spicier kick, increase the red pepper flakes to 1 tsp.
• Store leftover biscuits in an airtight container in the refrigerator for up to 4 days.
• These biscuits can be frozen for up to 2 months; reheat in the oven or microwave before serving.
• Substitute cheddar cheese with mozzarella or your preferred cheese for flavor variation.
• To make this recipe gluten-free, use a gluten-free all-purpose flour blend instead of regular flour.

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