Description
These Savory Breakfast Protein Biscuits are a delicious and energizing way to start your day. Packed with Greek yogurt, eggs, spinach, and cheddar cheese, these fluffy biscuits combine wholesome ingredients with bold flavors like garlic powder and red pepper flakes. Perfect for meal prep or a quick morning treat, they bake up golden and tender, offering a satisfying protein boost in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (or gluten-free blend)
- 1/4 cup Ground Flaxseed (or chia seeds)
- 1 tbsp Baking Powder (gluten-free if preferred)
- 1 tsp Salt (reduce or omit for low sodium)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 1/2 tsp Red Pepper Flakes (optional for heat)
Wet Ingredients
- 1 cup Plain 2% Greek Yogurt (or dairy-free yogurt for vegan)
- 2 large Eggs (room temperature)
Add-ins
- 1 cup Spinach (thawed and moisture squeezed out if frozen)
- 1/4 cup Chives (or green onions, optional)
- 1 cup Cheddar Cheese (shredded, or substitute mozzarella)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners for easy biscuit removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the Greek yogurt and eggs until smooth and well combined.
- Fold Wet into Dry: Gently fold the wet mixture into the dry ingredients, blending without overmixing to maintain biscuit fluffiness.
- Add Vegetables and Cheese: Stir in the wilted, well-drained spinach, chopped chives, and shredded cheddar cheese until evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups. Optionally, top each biscuit with a sprinkle of additional shredded cheese for a golden crust.
- Bake: Bake in the preheated oven for 20-22 minutes or until the biscuits are puffed and the tops turn golden brown.
- Cool and Serve: Allow the biscuits to cool slightly in the tin before carefully removing and serving warm or at room temperature.
Notes
- Room temperature eggs help the batter blend more smoothly and yield better texture.
- For a gluten-free option, use a certified gluten-free flour blend and ensure baking powder is gluten-free.
- Substitute dairy-free yogurt and vegan cheese to make these biscuits completely vegan-friendly.
- Adjust red pepper flakes to control the spice level or omit for mild flavor.
- Frozen spinach must be fully thawed and squeezed to remove excess moisture to prevent soggy biscuits.
- These biscuits can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Try adding herbs such as thyme or parsley for additional flavor variations.
