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Breakfast protein biscuits with melted cheddar cheese cooling on a parchment lined baking sheet fresh from the oven

Breakfast Protein Biscuits

Fluffy, savory breakfast protein biscuits made with Greek yogurt, eggs, ham, cheddar, and spinach. Packed with 14 grams of protein per biscuit and perfect for freezing and reheating on busy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 12 portions
Course: Breakfast, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cup plain 2% Greek yogurt thick, strain briefly if watery
  • 4 large eggs room temperature
  • 2 1/2 cup all-purpose flour
  • 1/4 cup ground flaxseed
  • 1 tbsp baking powder aluminum-free preferred
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes optional
  • 1 1/2 cup spinach wilted and squeezed completely dry
  • 1/2 cup chives chopped
  • 1 1/2 cup cheddar cheese shredded, reserve 1/2 cup for topping
  • 2 cup diced ham

Equipment

  • Large mixing bowl
  • Baking sheet or muffin tin
  • 1/3 cup measuring cup or ice cream scoop
  • Parchment paper

Method
 

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease a muffin tin well with cooking spray.
  2. In a large bowl, whisk the Greek yogurt and eggs together until smooth and fully combined, about 30 seconds.
  3. Add flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Stir until just combined. Lumps are fine. Do not overmix.
  4. Fold in ham, 1 cup of cheddar, spinach, and chives using a spatula with gentle cutting motions to keep the dough light and airy.
  5. Use a 1/3 cup measure to scoop dough onto the baking sheet 2 inches apart or fill muffin wells nearly to the top. Sprinkle reserved cheddar cheese over each biscuit.
  6. Bake for 25 minutes until golden brown and firm when gently pressed. Cool on the pan for 10 minutes before serving or storing.

Notes

Strain Greek yogurt if it looks watery. Squeeze all moisture from spinach before adding. Check baking powder freshness for best rise. Freeze cooled biscuits for up to 3 months and reheat from frozen in 45 seconds in the microwave.