Breakfast Protein Biscuits

Savory and hearty Breakfast Protein Biscuits made with Greek yogurt, eggs, ham, spinach, and cheddar cheese. A high-protein, beginner-friendly recipe perfect for meal prepping and busy mornings. Ready in 55 minutes and great all week.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 12 biscuits

Course: Breakfast, Brunch

Cuisine: American

Calories: 265

Ingredients Equipment Method Notes

Ingredients

1.75 cups plain 2% Greek yogurt Nonfat Greek yogurt or sour cream can be substituted. Blended cottage cheese also works.
4 large eggs
2.5 cups all-purpose flour Whole wheat flour or a 1:1 gluten-free blend can be substituted
0.25 cups ground flaxseed Can be omitted if unavailable
1 tsp garlic powder
0.5 tsp red pepper flakes Reduce or omit for a milder biscuit
1 tbsp baking powder Must be fresh and active for proper rise
2 tsp salt
1.5 cups fresh spinach, chopped Kale or collard greens can be substituted
0.5 cups chives, finely diced Green onions or parsley work as substitutes
1.5 cups cheddar cheese, shredded, divided Use 1 cup in dough and 0.5 cup for topping. Mozzarella, Monterey Jack, or pepper jack also work.
2 cups cooked ham, diced Cooked bacon, sausage, turkey, or smoked salmon can be substituted

Equipment

Baking tray
parchment paper
2 medium mixing bowls
whisk

Method

Preheat the oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper.
In a medium mixing bowl, whisk together the Greek yogurt and eggs until fully combined and smooth.
In a separate medium mixing bowl, combine the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt. Stir until evenly distributed.
Slowly add the dry ingredients into the wet ingredients, mixing well until a thick dough forms with no dry pockets remaining.
Add the chopped spinach, diced chives, 1 cup of shredded cheddar, and all the diced ham. Mix until fully incorporated. Use your hands if needed to ensure even distribution.
Lightly flour your hands and divide the dough into 12 even portions, about 1/3 cup each. Shape each portion into a 1-inch thick round disk.
Arrange the biscuits on the prepared baking tray with space between each one. Use a second tray if needed. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the tops.
Bake at 400 degrees F for 5 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes without opening the oven door. Biscuits are done when the bottoms are golden brown and the tops are just beginning to color.

Notes

Store cooled biscuits in an airtight container in the refrigerator for up to 4 days. Freeze individually wrapped biscuits for up to 3 months. Reheat in a toaster oven at 325 degrees F for 8 to 10 minutes for best texture. Always use fresh baking powder for proper rise.