High Protein Breakfast Biscuits with Ham and Cheese Recipe
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.
- 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
