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Breakfast Protein Biscuits

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These Breakfast Protein Biscuits are nutritious, satisfying, and perfect for busy mornings, offering a delicious twist to your daily routine.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1.75 cups Plain 2% Greek Yogurt Can substitute with regular or dairy-free yogurt.
  • 4 large Eggs (room temperature) Using room temperature enhances texture.
Dry Ingredients
  • 2.5 cups All-Purpose Flour Can be substituted with gluten-free flour.
  • 0.25 cup Ground Flaxseed
  • 1 tbsp Baking Powder
  • 2 tsp Salt
  • 1 tsp Garlic Powder
  • 0.5 tsp Red Pepper Flakes (optional)
Mix-Ins
  • 1.5 cups Spinach, wilted & squeezed dry
  • 2 cups Diced Ham Can swap for crumbled tofu or tempeh.
  • 2 cups Cooked Italian Chicken Sausage, crumbled
  • 0.5 cup Chives, chopped
  • 1.5 cups Cheddar Cheese (½ cup reserved) Different cheeses can be used for variations.
  • 0.5 cup Feta (½ cup reserved)
  • 0.5 cup Sun-Dried Tomatoes, chopped
  • 2 tsp Dried Basil (or ¼ cup fresh, added after baking)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
  2. In a large bowl, whisk the Greek yogurt and eggs until smooth.
  3. Gradually stir in the flour, flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes until just combined.
  4. Gently fold in the spinach, ham, and cheese until well distributed.
  5. Use a ⅓ cup measuring cup to scoop the dough onto your prepared baking sheet or fill muffin wells.
Baking
  1. Sprinkle the reserved cheese or feta over the biscuits.
  2. Bake for about 25 minutes, or until golden brown and firm to the touch.
Cooling
  1. Allow them to cool for 10 minutes before serving or storing.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 5gSodium: 350mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container for up to 5 days in the fridge; freeze for up to 3 months. Allow biscuits to cool completely before storing.
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