Breakfast Protein Biscuits Recipe

Introduction

Start your day with these savory Breakfast Protein Biscuits, packed with Greek yogurt, cheese, and spinach. They are quick to prepare, nutritious, and perfect for busy mornings or post-workout snacks.

Ingredients

• 1¾ cups Plain 2% Greek Yogurt
• 4 Large Eggs (room temperature)
• 2½ cups All-Purpose Flour
• ¼ cup Ground Flaxseed
• 1 tbsp Baking Powder
• 2 tsp Salt
• 1 tsp Garlic Powder
• ½ tsp Red Pepper Flakes (optional for a spicy kick)
• 1½ cups Spinach, wilted & squeezed dry
• ½ cup Chives, chopped
• 1½ cups Cheddar Cheese (reserve ½ cup for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin for easy biscuit removal.
2. Step 2: In a large bowl, whisk together the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until well combined.
3. Step 3: In a separate bowl, whisk the Greek yogurt and eggs until smooth. Gently fold this wet mixture into the dry ingredients, mixing just until combined to keep the biscuits tender.
4. Step 4: Carefully stir in the wilted and squeezed dry spinach, chopped chives, and 1 cup of cheddar cheese. The dough should be thick with visible greens and cheese.
5. Step 5: Divide the batter evenly among the muffin cups. Sprinkle the reserved ½ cup cheddar cheese on top of each for a golden, melty finish.
6. Step 6: Bake for 20–22 minutes, or until the biscuits are golden brown and a toothpick inserted comes out clean. Let them cool slightly before serving.

Tips & Variations

• Wilt spinach quickly by microwaving it for 1 minute with a splash of water, then squeeze out excess liquid to prevent soggy biscuits.
• Swap cheddar for mozzarella or feta for a different cheese flavor.
• Add diced ham or turkey bacon to boost protein content for a heartier biscuit.
• Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
• Don’t overmix the batter to keep the biscuits light and fluffy.

Storage

Store finished biscuits in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually and freeze for up to 2 months. Reheat in the microwave or toaster oven for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these biscuits?

Absolutely! Wrap each biscuit individually and freeze for up to 2 months. Reheat in a microwave or toaster oven before serving.

Can I use frozen spinach?

Yes. Just thaw the spinach fully and squeeze out all moisture to avoid soggy dough before mixing it in.

Breakfast Protein Biscuits Recipe

Print Recipe

★★★★★

4.5 from 95 reviews

Power-packed, savory breakfast protein biscuits made with Greek yogurt, eggs, cheese, spinach, and flaxseed. These flavorful, fluffy biscuits are perfect for busy mornings, lunchboxes, or post-workout snacks, offering a delicious and nutritious way to start your day.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: Makes approximately 12 biscuits 1x
• Category: Breakfast / High-Protein
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1¾ cups Plain 2% Greek Yogurt
• 4 Large Eggs (room temperature)

Dry Ingredients

• 2½ cups All-Purpose Flour
• ¼ cup Ground Flaxseed
• 1 tbsp Baking Powder
• 2 tsp Salt
• 1 tsp Garlic Powder
• ½ tsp Red Pepper Flakes (optional for a spicy kick)

Add-ins

• 1½ cups Spinach, wilted & squeezed dry
• ½ cup Chives, chopped
• 1½ cups Cheddar Cheese (reserve ½ cup for topping)

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin to prevent sticking and ensure easy removal of the biscuits.
2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes to create the dry base of the biscuit dough.
3. Add the Wet Ingredients: In a separate bowl, whisk the Greek yogurt and eggs until smooth. Gently fold this wet mixture into the dry ingredients just until combined, being careful not to overmix to keep the biscuits tender.
4. Fold in the Add-ins: Carefully stir in the wilted and squeezed dry spinach, chopped chives, and one cup of the cheddar cheese. The dough should be thick with visible green and yellow flecks.
5. Scoop and Top: Evenly divide the dough among the muffin tin cups. Sprinkle the reserved half cup of cheddar cheese on top of each biscuit for a melty, golden crust.
6. Bake to Perfection: Place the muffin tin in the oven and bake for 20–22 minutes until the biscuits are golden brown and a toothpick inserted comes out clean.
7. Cool Slightly and Serve: Allow the biscuits to cool slightly before removing from the tin and serving. Enjoy warm for the best texture and flavor.

Notes

• Do not overmix the batter to keep the biscuits light and fluffy.
• Squeeze the cooked spinach thoroughly to avoid excess moisture, which can make the biscuits soggy.
• These biscuits freeze well; wrap individually for meal prep and reheat in the microwave or toaster oven.
• Wilt spinach by microwaving it for 1 minute with a splash of water before squeezing dry.

Keywords: protein biscuits, breakfast biscuits, Greek yogurt biscuits, spinach biscuits, high-protein breakfast, savory biscuits, healthy breakfast recipe