Breakfast Protein Biscuits with Ham and Cheddar Recipe
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.
- 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
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
- 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.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and homogeneous.
- 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.
- 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.
- 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.
- Add Topping: Sprinkle the reserved ½ cup of cheddar cheese evenly over the tops of each biscuit to create a cheesy crust.
- Bake: Place the tray in the oven and bake for 25 minutes until the biscuits are golden brown and feel firm when gently pressed.
- 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
