Spinach and Ham Breakfast Protein Biscuits Recipe

Introduction

These Breakfast Protein Biscuits are a flavorful and satisfying way to start your day. Packed with Greek yogurt, eggs, spinach, ham, and cheddar cheese, they offer a perfect balance of protein and taste in every bite. Easy to make and great for meal prep, they’re sure to become a morning favorite.

Ingredients

• 1 + ¾ cups plain 2% Greek yogurt
• 4 eggs
• 2 + ½ cups all-purpose flour
• ¼ cup ground flaxseed
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1.5 cups spinach, chopped
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded, divided
• 2 cups cooked ham, diced

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Step 2: In a medium bowl, whisk together the Greek yogurt and eggs until smooth.
3. Step 3: In another bowl, combine the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing well to avoid lumps.
5. Step 5: Stir in the spinach, chives, 1 cup of shredded cheddar cheese, and the diced ham until fully combined. Using your hands can help incorporate everything evenly.
6. Step 6: Lightly flour your hands and shape the dough into 12 even 1-inch round biscuits, about ⅓ cup each.
7. Step 7: Place the biscuits on the prepared tray, spacing them evenly, and sprinkle the tops with the remaining cheese.
8. Step 8: Bake at 400°F (200°C) for 5 minutes, then reduce heat to 350°F (175°C) and bake for an additional 20 minutes. Do not open the oven door during baking. The biscuits are done when the bottoms are golden brown and the tops just start to brown.

Tips & Variations

• Substitute ham with cooked bacon or sausage for a different flavor.
• Add some chopped jalapeño for a spicy kick.
• Use a gluten-free flour blend if you want a gluten-free version.
• Mix in fresh herbs like parsley or basil for added freshness.

Storage

Store the baked biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F (175°C) for about 5-7 minutes or microwave individually for 30-45 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits ahead of time?

Yes, you can prepare the dough and shape the biscuits, then store them in the refrigerator for up to 24 hours before baking.

Can I freeze these protein biscuits?

Absolutely! After baking and cooling completely, freeze the biscuits in a sealed freezer bag for up to 2 months. Reheat from frozen in the oven or microwave before serving.

Spinach and Ham Breakfast Protein Biscuits Recipe

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★★★★★

4.9 from 127 reviews

These Breakfast Protein Biscuits are a savory, protein-packed delight perfect for a nourishing morning meal. Made with Greek yogurt, eggs, cheddar cheese, cooked ham, and nutritious spinach, these biscuits are fluffy and flavorful with a slight kick from garlic powder and red pepper flakes. The addition of ground flaxseed adds fiber and a subtle nutty flavor, making these biscuits a wholesome and satisfying way to start your day.

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

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ¾ cups plain 2% Greek yogurt
• 4 eggs

Dry Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup ground flaxseed
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1 tablespoon baking powder
• 2 teaspoons salt

Fillings and Toppings

• 1.5 cups spinach, chopped
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded (divided into 1 cup for dough and ½ cup for topping)
• 2 cups cooked ham, diced

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and facilitate easy cleanup. Make sure the oven is fully heated before baking to ensure even cooking.
2. Combine Wet Ingredients: In a medium bowl, whisk together the plain Greek yogurt and eggs until smooth and fully combined. This will create a creamy base for your biscuit dough.
3. Combine Dry Ingredients: In another bowl, mix together the all-purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt. This ensures even distribution of seasonings and leavening agents.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring carefully to avoid lumps and to create a smooth, cohesive batter.
5. Add Fillings: Fold in the chopped spinach, diced chives, 1 cup of shredded cheddar cheese, and cooked diced ham. Use your hands if necessary to evenly distribute all additions without overmixing.
6. Shape Biscuits: Lightly flour your hands to prevent sticking, then divide the dough into 12 equal portions, shaping each into a 1-inch round disk approximately ⅓ cup of dough per biscuit.
7. Arrange and Top: Place the biscuits spaced evenly on the prepared baking tray (use two trays if needed) and sprinkle the tops with the remaining ½ cup of shredded cheddar cheese for a cheesy crust.
8. Bake Biscuits: Bake at 400°F (200°C) for 5 minutes to start the rise, then reduce the temperature to 350°F (175°C) and bake for an additional 20 minutes. Do not open the oven during baking to avoid temperature fluctuations. The biscuits are done when the bottoms are golden brown and the tops just start to brown.

Notes

• For best results, use room temperature ingredients to help the dough mix evenly.
• Ensure biscuits are evenly spaced to allow proper air circulation for even baking.
• Do not open the oven while baking to maintain consistent heat and avoid dense biscuits.
• If desired, substitute ham with cooked turkey or bacon for variation.
• These biscuits can be stored in an airtight container for up to 3 days or frozen for longer storage.

Keywords: Breakfast biscuits, protein biscuits, savory breakfast, Greek yogurt biscuits, ham and cheese biscuits