High 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
Scale
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
