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Breakfast Protein Biscuits

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These hearty Breakfast Protein Biscuits are packed with Greek yogurt, eggs, and a delightful blend of spinach, cheese, and ham, providing a nutritious and flavorful start to your day.

Ingredients

Scale
  • 1 + 3/4 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, removed from casing)
  • 1.5 cups feta cheese
  • 2 tsp dried basil

Instructions

  1. Preheat your oven to 400°F and line a baking tray with parchment paper.
  2. In a medium mixing bowl, whisk together the Greek yogurt and eggs until smooth.
  3. In a separate bowl, combine flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing well until combined.
  5. Fold in the spinach, chives, 1 cup of the cheddar cheese, diced ham, sun-dried tomatoes, and chicken sausage. You might find it easier to use your hands to ensure everything is fully mixed.
  6. Lightly flour your hands and divide the dough into 12 equal portions, shaping each into a 1-inch thick round biscuit.
  7. Arrange the biscuits on the lined baking tray, ensuring they have some space apart.
  8. Sprinkle the remaining cheddar cheese over the tops of the biscuits.
  9. Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and continue to bake for an additional 20 minutes. Do not open the oven door during this time!
  10. When finished, the biscuits should be golden brown on the bottom and lightly browned on the top.

Notes

These biscuits can be stored in an airtight container in the refrigerator for up to four days or frozen for later use. Reheat them to restore warmth.

Nutrition

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