Breakfast Protein Biscuits
Breakfast Protein Biscuits are a delightful, hearty way to kick-start your day. Perfectly chewy and satisfying, these biscuits are packed with protein and flavor, making them a favorite for meal prep or family brunches. Whether you’re in a rush to get out the door or settling in with your loved ones for leisurely weekend mornings, these bites are sure to please all palates. Trust me: once you make them, they’ll become a regular in your breakfast rotation!
What makes this recipe special
Why will you fall in love with these Breakfast Protein Biscuits? They’re versatile, quick to prepare, and loaded with nutrients. Made with Greek yogurt and eggs, these biscuits provide a protein boost that energizes your morning. Plus, the addition of spinach, ham, and cheese lends a savory flavor that’s hard to resist. This recipe is perfect for those hectic weekdays or lazy weekends when you want something homemade without too much fuss.
“These biscuits have become a staple in our house! They’re easy to make and so filling. Plus, I can customize them based on what I have on hand. A total game-changer for breakfast!” – Happy Home Cook
How this recipe comes together
Making Breakfast Protein Biscuits is a straightforward process that combines wet ingredients with dry ones before adding your favorite mix-ins. You’ll whisk together yogurt and eggs, blend in the dry ingredients, and then fold in flavorful additions like cheese and ham (or go Mediterranean with feta and sun-dried tomatoes!). Then, simply scoop the dough, bake, and enjoy the aroma of fragrant biscuits filling your kitchen.
Gather these items
To bring this delicious recipe to life, you’ll need:
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temperature)
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tbsp Baking Powder
- 2 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp 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
- 2 cups Cooked Italian Chicken Sausage, crumbled
- ½ cup Sun-Dried Tomatoes, chopped
- 1½ cups Feta Cheese (½ cup reserved for topping)
- 2 tsp Dried Basil (or ¼ cup fresh to be added after baking)
Feel free to swap certain ingredients based on your preferences (like using turkey sausage for a lighter option) or dietary needs.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Prepare a baking sheet or grease a muffin tin.
- In a large bowl, whisk the Greek yogurt and eggs together until smooth.
- Add the dry ingredients—flour, flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Mix until just combined.
- Carefully fold in your chosen mix-ins, such as diced ham and cheese or the Mediterranean combination.
- Scoop ⅓ cup of the dough per biscuit. Place them on the baking sheet or fill the muffin wells.
- Top each biscuit with reserved cheese or feta.
- Bake for about 25 minutes, until the biscuits are golden and firm to the touch.
- Allow the biscuits to cool for 10 minutes before serving or storing.
How to serve Breakfast Protein Biscuits
These biscuits are delightfully versatile! Serve them warm with a dollop of your favorite hot sauce for a spicy kick or alongside fresh fruit for a balanced meal. They’re excellent on their own but can be transformed into a breakfast sandwich by adding a fried egg and some avocado between two biscuits. Pair them with a side of creamy Greek yogurt or a fresh salad for added nutrition.
Storage and reheating tips
To keep your Breakfast Protein Biscuits fresh, store leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; simply wrap each biscuit individually before placing them in a freezer-safe bag. When you’re ready to enjoy them, reheat in the oven or microwave until warmed through, ensuring they regain their delightful texture.
Helpful cooking tips
- Ensure your eggs are at room temperature for better mixing and a fluffier biscuit.
- Properly squeeze out excess water from the spinach to avoid soggy biscuits.
- If you’re short on time, consider using pre-cooked sausage and ham for quicker assembly.
- Experiment with different cheeses or vegetables based on what you have available.
Creative twists
Feel like switching it up? Try varying the ingredients! Substitute diced bell peppers for chives or utilize different cheese like pepper jack for a spicy bite. You can also create a vegetarian version by loading up on more vegetables, like mushrooms or zucchini, and omitting the meat altogether.
Your questions answered
What’s the prep time for Breakfast Protein Biscuits?
Preparation takes about 15-20 minutes, making these biscuits an easy and quick dish to whip up.
Can I make these without Greek yogurt?
Absolutely! You can substitute with regular yogurt or even cottage cheese, but be mindful of the moisture content for consistency.
How do I store leftover biscuits?
Store them in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Make sure to reheat fully before enjoying.
Elevating your breakfast with these nutritious and delicious biscuits is simple and rewarding. Enjoy every bite!
Breakfast Protein Biscuits
Ingredients
Method
- Preheat your oven to 375°F (190°C). Prepare a baking sheet or grease a muffin tin.
- In a large bowl, whisk the Greek yogurt and eggs together until smooth.
- Add the dry ingredients—flour, flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes. Mix until just combined.
- Carefully fold in your chosen mix-ins, such as diced ham and cheese or the Mediterranean combination.
- Scoop ⅓ cup of the dough per biscuit. Place them on the baking sheet or fill the muffin wells.
- Top each biscuit with reserved cheese or feta.
- Bake for about 25 minutes, until the biscuits are golden and firm to the touch.
- Allow the biscuits to cool for 10 minutes before serving or storing.
