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Breakfast Protein Biscuits

Start your day with these warm, cheesy Breakfast Protein Biscuits bursting with flavor and nutrition. Perfect for a quick breakfast or lazy brunch!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1¾ cups Plain 2% Greek Yogurt
  • 4 large Eggs (room temp) Use room temperature for best results.
Dry Ingredients
  • 2½ cups All-Purpose Flour Can substitute with whole wheat flour.
  • ¼ cup Ground Flaxseed
  • 1 tbsp Baking Powder
  • 2 tsp Salt
  • 1 tsp Garlic Powder
  • ½ tsp Red Pepper Flakes (optional)
Filling Ingredients
  • 1½ cups Spinach, wilted & squeezed dry
  • ½ cup Chives, chopped
  • 1½ cups Cheddar Cheese Reserve ½ cup for topping.
  • 2 cups Diced Ham
  • 2 cups Cooked Italian Chicken Sausage, crumbled
  • ½ cup Sun-Dried Tomatoes, chopped
  • 1½ cups Feta Reserve ½ cup for topping.
  • 2 tsp Dried Basil Or ¼ cup fresh, added after baking.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet or grease a muffin tin.
  2. In a bowl, whisk together the yogurt and eggs until smooth.
  3. Stir in the flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
  4. Fold in ham, cheese, sun-dried tomatoes, and feta.
Baking
  1. Scoop dough using ⅓ cup per biscuit and place on the sheet or fill muffin wells.
  2. Sprinkle reserved cheese or feta on top.
  3. Bake for about 25 minutes until golden and firm.
  4. Let them cool for 10 minutes before serving or storing.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave when ready to enjoy.