Introduction

Start your day with these delicious Breakfast Protein Biscuits, packed with ham, cheese, and spinach for a satisfying and hearty meal. They’re fluffy, flavorful, and perfect for busy mornings when you need a quick, protein-rich option.

High Protein Breakfast Biscuits with Ham and Cheese Recipe - Recipe Image

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 to prepare for baking.
Step 2: In a large bowl, whisk together the Greek yogurt and eggs until smooth and well combined.
Step 3: Add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the yogurt mixture. Stir gently until just combined—some lumps are okay to ensure a tender biscuit.
Step 4: Fold in the spinach, chives, cheddar cheese, and diced ham using a spatula with cutting motions to keep the dough light and airy.
Step 5: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet, spacing biscuits about 2 inches apart. If using a muffin tin, fill each well nearly to the top.
Step 6: Sprinkle the reserved ½ cup of cheddar cheese evenly over the top of each biscuit for a golden, cheesy crust.
Step 7: Bake for 25 minutes, or until the biscuits are golden brown and firm to the touch.
Step 8: Allow the biscuits to cool for 10 minutes before serving or storing.

Tips & Variations

If using regular yogurt instead of Greek yogurt, strain it to remove excess liquid or reduce the amount to avoid soggy dough.
Wet your hands when shaping the dough to prevent sticking and make shaping easier.
Make sure to wilt and thoroughly squeeze the spinach to remove moisture, preventing soggy biscuits.
Check baking powder freshness to ensure your biscuits rise properly and stay fluffy.
Try swapping ham and cheddar for a Mediterranean version by adding feta, olives, and sun-dried tomatoes.
Use room temperature eggs for better mixing and a smoother batter.

Storage

Store cooled biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F oven for 8–10 minutes or microwave for about 30 seconds until heated through. For longer storage, freeze baked biscuits wrapped tightly for up to 2 months and reheat from frozen by baking at 350°F until warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

You can substitute the yogurt with a thick dairy-free yogurt and use a dairy-free cheese alternative, but note that the texture and flavor might vary slightly.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough the night before and keep it covered in the refrigerator. Bring it to room temperature before baking for the best rise and texture.

High Protein Breakfast Biscuits with Ham and Cheese Recipe

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★★★★★

4.6 from 144 reviews

These Breakfast Protein Biscuits are fluffy, savory, and packed with protein, making them a perfect hearty start to your day. Combining Greek yogurt, eggs, ham, spinach, cheddar cheese, and a blend of seasonings, these biscuits are moist yet light with a crispy golden crust. Easy to prepare and baked to perfection, they deliver 14 grams of protein per biscuit to keep you energized all morning long.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Approximately 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, divided (½ cup reserved for topping)
2 cups Diced Ham

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly grease a muffin tin for easy removal.
Mix Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt and room temperature eggs until the mixture is smooth and uniform.
Add Dry Ingredients: To the wet mixture, stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Mix gently until just combined. It’s important not to overmix; a few lumps in the batter are fine.
Fold in Mix-ins: Using a spatula, fold in the wilted and drained spinach, chopped chives, diced ham, and 1 cup of cheddar cheese. Use cutting motions to keep the dough airy and light.
Portion the Dough: Using a ⅓ cup measuring cup or ice cream scoop, portion out the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart. Alternatively, fill muffin tin wells nearly full with the dough.
Add Topping: Sprinkle the reserved ½ cup cheddar cheese evenly on top of each biscuit for a cheesy golden finish.
Bake: Bake the biscuits for approximately 25 minutes or until they turn golden brown and feel firm when gently pressed in the center.
Cool and Serve: Remove from the oven and allow the biscuits to cool for 10 minutes before serving or storing to help them set.

Notes

Greek yogurt thickness is crucial; if using regular yogurt, strain it first or reduce the amount to avoid soggy dough.
Wet your hands when shaping or handling the sticky dough to prevent mess.
Wilt and thoroughly squeeze dry the spinach to eliminate excess moisture, which prevents soggy biscuits.
Check the freshness of your baking powder to ensure good biscuit rise.
Using room temperature eggs helps blend the batter smoothly.

Keywords: Protein biscuits, breakfast biscuits, savory biscuits, Greek yogurt biscuits, high protein breakfast, ham and cheese biscuits, spinach biscuits