Description
These Savory Breakfast Protein Biscuits pack a nutritious punch with Greek yogurt, eggs, spinach, and cheddar cheese. Perfect for energizing your mornings, these biscuits are easy to prepare and bake to golden perfection, offering a delightful balance of flavors and protein to start your day right.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (use gluten-free blend for gluten-free option)
- 1/4 cup Ground Flaxseed (chia seeds can be used as alternative)
- 1 tbsp Baking Powder (ensure gluten-free if preferred)
- 1 tsp Salt (reduce or omit for lower sodium)
- 1 tsp Garlic Powder (fresh minced garlic as substitute)
- 1/2 tsp Red Pepper Flakes (optional for heat)
Wet Ingredients
- 1 cup Plain 2% Greek Yogurt (swap for dairy-free yogurt if vegan)
- 2 large Eggs, room temperature
Add-ins
- 1 cup Spinach (frozen, thawed and moisture squeezed out)
- 1/4 cup Chives (or green onions, optional)
- 1 cup Cheddar Cheese (shredded; mozzarella as alternative)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners for easy removal of the biscuits.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the plain Greek yogurt and room temperature eggs until smooth and well combined.
- Combine Wet and Dry: Gently fold the wet yogurt and egg mixture into the dry ingredients, mixing just until incorporated to avoid overworking the batter.
- Add Spinach, Chives, and Cheese: Stir in the thoroughly wilted, drained spinach, chopped chives, and one cup of shredded cheddar cheese evenly throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each nearly full. Optionally, sprinkle a bit of reserved cheddar cheese on top of each biscuit for an extra cheesy crust.
- Bake Biscuits: Bake in the preheated oven for 20-22 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the biscuits to cool slightly in the tin before gently removing them. Serve warm or at room temperature for a savory protein-packed breakfast treat.
Notes
- Use gluten-free flour and baking powder if making gluten-free biscuits.
- Substitute dairy-free yogurt and omit cheese for a vegan-friendly version, noting this will alter texture and flavor.
- Fresh minced garlic can replace garlic powder for a more robust garlic flavor.
- Adjust or omit red pepper flakes to control spiciness to taste.
- Make sure to squeeze out excess moisture from frozen spinach to prevent soggy biscuits.
- Room temperature eggs help create a smoother batter and even baking.
