Spinach and Ham Breakfast Protein Biscuits Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
