Breakfast Protein Biscuits

These savory Breakfast Protein Biscuits pack eggs, Greek yogurt, cheddar, and greens into a tender, portable format — perfect for grab-and-go mornings or brunch.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 12 biscuits

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

2 1/2 cups all-purpose flour Best texture; can substitute half with whole wheat.
1/4 cup ground flaxseed Adds fiber and nuttiness.
1 tbsp baking powder
2 tsp salt
1 tsp garlic powder
1/2 tsp red pepper flakes Optional for spice.

Wet Ingredients

1 3/4 cups plain 2% Greek yogurt Provides moisture; can be swapped for full-fat or fat-free.
4 large eggs Room temperature for better rise.

Mix-Ins

1 1/2 cups spinach, wilted and squeezed dry
1/2 cup chives, chopped
1 1/2 cups cheddar cheese, shredded Reserve 1/2 cup for topping.

Method

Preparation

Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin.
Whisk together all dry ingredients in a large bowl.
In a separate bowl, whisk Greek yogurt and eggs until smooth.
Fold the wet mixture into the dry ingredients until just combined. Do not overmix.
Stir in squeezed wilted spinach, chopped chives, and 1 cup of shredded cheddar.
Spoon batter into the muffin tin, dividing evenly and topping each cup with the reserved 1/2 cup cheese.

Baking

Bake for 20–22 minutes until the tops are golden and a toothpick comes out clean.
Cool slightly before serving.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 19gProtein: 12gFat: 9g

Notes

These biscuits are freezer-friendly and reheat quickly, making them perfect for meal prep. Store in an airtight container for up to 4 days or flash-freeze for up to 3 months.

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