High Protein Breakfast Biscuits with Ham and Cheese Recipe
Introduction
Start your morning with these satisfying breakfast protein biscuits, packed with ham, cheese, and spinach for a flavorful boost. They’re fluffy, cheesy, and perfect for a quick breakfast or snack on the go.
Ingredients
- 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 and squeezed dry
- ½ cup chives, chopped
- 1½ cups cheddar cheese, with ½ cup reserved for topping
- 2 cups diced ham
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
- Step 2: In a large mixing bowl, whisk together the Greek yogurt and eggs until smooth.
- Step 3: Stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes just until combined. It’s okay if the batter is a bit lumpy; do not overmix.
- Step 4: Gently fold in the wilted spinach, chopped chives, cheddar cheese, and diced ham using a spatula with cutting motions to keep the dough light and airy.
- Step 5: Using a ⅓ cup measure or ice cream scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. If using a muffin tin, fill each well nearly to the top.
- Step 6: Sprinkle the reserved cheddar cheese evenly over the tops of the biscuits.
- Step 7: Bake for 25 minutes, or until biscuits are golden brown and firm to the touch.
- Step 8: Allow the biscuits to cool for 10 minutes before serving to set.
Tips & Variations
- If using regular yogurt instead of Greek yogurt, strain it first to remove excess moisture or reduce the yogurt amount slightly to maintain dough consistency.
- Wet your hands to shape the sticky dough easily without it sticking.
- Be sure to squeeze the spinach dry after wilting to prevent soggy biscuits.
- Use fresh baking powder for the best rise and fluffiness.
- Room temperature eggs blend more evenly into the batter.
- For a different flavor, try substituting ham with cooked bacon or sausage, or swap cheddar for feta cheese.
Storage
Store cooled biscuits in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven or microwave until warmed through. For longer storage, freeze the biscuits individually wrapped for up to 2 months, then thaw and reheat as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these biscuits gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but results may vary slightly in texture.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Allow it to come to room temperature and stir gently before portioning and baking.
PrintHigh Protein Breakfast Biscuits with Ham and Cheese Recipe
These Breakfast Protein Biscuits are a fluffy, savory treat packed with high protein from Greek yogurt, eggs, ham, and cheddar cheese. Perfect for a nutritious start to your day, they combine wholesome ingredients like spinach and ground flaxseed for added fiber and health benefits. With a lightly spiced, golden crust and soft interior, these biscuits are great warm out of the oven or as a make-ahead breakfast option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 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)
Mix-ins
- 1½ cups Spinach, wilted and squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese (reserve ½ cup for topping)
- 2 cups Diced Ham
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt and room temperature eggs until the mixture is smooth and homogenous.
- Add Dry Ingredients: Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined. It’s important not to overmix; some lumps remaining is fine to keep the dough light.
- Fold in Mix-ins: Gently fold in the wilted spinach, chopped chives, cheddar cheese, and diced ham using a spatula with cutting motions to maintain the airiness of the dough.
- Shape Biscuits: Using a ⅓ cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheet about 2 inches apart, or fill muffin tin wells nearly to the top.
- Add Topping: Sprinkle the reserved ½ cup of cheddar cheese evenly over the tops of the biscuits.
- Bake: Bake in the preheated oven for 25 minutes or until the biscuits are golden brown and firm to the touch.
- Cool and Serve: Remove from the oven and let the biscuits cool for 10 minutes before serving or storing.
Notes
- Use thick Greek yogurt for best texture. If using regular yogurt, strain it to remove excess liquid or reduce the amount used.
- Wet your hands to shape the sticky dough easily and avoid mess.
- Wilt the spinach and squeeze out all moisture to prevent soggy biscuits.
- Ensure your baking powder is fresh to achieve the best rise.
- Using room temperature eggs helps the batter blend more smoothly.
Keywords: protein biscuits, breakfast biscuits, Greek yogurt biscuits, savory biscuits, high protein breakfast, ham and cheese biscuits, healthy breakfast recipe
