Breakfast Protein Biscuits with Ham and Cheddar Recipe

Introduction

These Breakfast Protein Biscuits are a hearty and delicious way to start your day. Packed with Greek yogurt, eggs, cheese, and diced ham, they offer a satisfying blend of flavors and plenty of protein. They bake up golden and fluffy, perfect for a quick breakfast or brunch.

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, with ½ cup reserved for topping
• 2 cups Diced Ham

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin for easy removal.
2. Step 2: In a large bowl, whisk the Greek yogurt and eggs together until smooth and well combined.
3. Step 3: Add the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes (if using). Stir gently until just combined. It’s okay if the batter is a bit lumpy—avoid overmixing.
4. Step 4: Fold in the spinach, chives, cheddar cheese (except the ½ cup reserved for topping), and diced ham using a spatula with cutting motions to keep the dough light and airy.
5. Step 5: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet, spacing each biscuit about 2 inches apart. If using a muffin tin, fill the wells nearly to the top.
6. Step 6: Sprinkle the reserved cheddar cheese evenly over the tops of the biscuits.
7. Step 7: Bake in the preheated oven for 25 minutes, or until the biscuits are golden brown and feel firm when gently pressed.
8. Step 8: Let the biscuits cool for about 10 minutes before serving to allow them to set properly.

Tips & Variations

• For a vegetarian version, omit the ham and add extra cheese or sun-dried tomatoes.
• Wilt and squeeze fresh spinach well to avoid excess moisture that can make the biscuits soggy.
• Try swapping cheddar for feta cheese for a tangy twist.
• Use a muffin tin for a more uniform shape and faster baking time.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 5–7 minutes or microwave for about 30 seconds until heated through. These also freeze well—wrap individually and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes. Substitute the Greek yogurt with a dairy-free yogurt alternative and use dairy-free cheese options to suit your dietary needs.

Can I prepare the dough ahead of time?

You can mix the dough and refrigerate it overnight. Bring it to room temperature before baking for best results.

Breakfast Protein Biscuits with Ham and Cheddar Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

Delicious and protein-packed Breakfast Protein Biscuits made with Greek yogurt, eggs, cheddar cheese, spinach, and diced ham. These savory biscuits are perfect for a hearty breakfast or snack and come together quickly with simple ingredients, baked to golden perfection for a fluffy and flavorful treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and squeezed dry
• ½ cup Chives, chopped
• 1½ cups Cheddar Cheese, shredded (½ cup reserved for topping)
• 2 cups Diced Ham

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or grease a muffin tin for easy biscuit removal.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and homogeneous.
3. Add Dry Ingredients: Gently stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Mix just until combined; some lumps are fine and desirable to keep the dough light.
4. Fold in Mix-ins: Carefully fold in the shredded cheddar cheese (except the reserved ½ cup), wilted spinach, chopped chives, and diced ham using a spatula with gentle cutting motions to maintain an airy dough consistency.
5. Shape Biscuits: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet spaced about 2 inches apart, or fill muffin tin wells nearly to the top if using that.
6. Add Topping: Sprinkle the reserved ½ cup of cheddar cheese evenly over the tops of each biscuit to create a cheesy crust.
7. Bake: Place the tray in the oven and bake for 25 minutes until the biscuits are golden brown and feel firm when gently pressed.
8. Cool and Serve: Allow the biscuits to cool for 10 minutes before serving or storing, letting their texture set perfectly.

Notes

• Do not overmix the dough to keep the biscuits light and fluffy; some lumps are acceptable.
• Wilt and squeeze dry the spinach to avoid excess moisture which can affect baking.
• Feel free to substitute diced ham with cooked turkey or bacon for variations.
• The red pepper flakes add a mild heat but are optional based on your preference.
• These biscuits store well in an airtight container for up to 3 days or freeze for longer storage.

Keywords: Breakfast Protein Biscuits, savory biscuits, Greek yogurt biscuits, ham and cheese biscuits, high protein breakfast, easy breakfast recipe, spinach cheddar biscuits