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Breakfast Protein Biscuits

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Nutritious and delicious protein-packed biscuits perfect for busy mornings.

Ingredients

Scale
  • 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 & squeezed dry)
  • ½ cup Chives (chopped)
  • 1½ cups Cheddar Cheese (½ cup reserved for topping)
  • 2 cups Diced Ham

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
  2. In a large bowl, whisk together the Greek yogurt and eggs until smooth.
  3. Add in the flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Mix until just combined—you want a slightly lumpy batter.
  4. Gently fold in the diced ham and cheese, or get creative with different mix-ins. Be careful not to overmix.
  5. Use a ⅓ cup measure to scoop out the dough for each biscuit and place them on the prepared baking sheet, spacing them about 2 inches apart, or fill your muffin tin nearly to the top.
  6. Sprinkle the reserved cheese or some feta on top of each biscuit.
  7. Bake in your preheated oven for about 25 minutes, or until the biscuits are golden brown and firm when gently pressed.
  8. Allow them to cool for about 10 minutes before serving or storing.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. These biscuits can also be frozen for up to 3 months.

Nutrition

Find it online: https://www.topchoicerecipes.com/breakfast-protein-biscuits-2/