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, they provide a balanced mix of protein, fiber, and flavor. Easy to make and perfect for meal prep, these biscuits are baked to golden perfection and make a nutritious morning treat.
Ingredients
Scale
Wet Ingredients
- 1 cup Plain 2% Greek Yogurt (Swap for dairy-free yogurt if vegan)
- 2 large Eggs (Using room temperature eggs helps with blending)
Dry Ingredients
- 2 cups All-Purpose Flour (Use a gluten-free blend for a gluten-free option)
- 1/4 cup Ground Flaxseed (Chia seeds can be used as an alternative)
- 1 tbsp Baking Powder (Ensure it’s gluten-free if preferred)
- 1 tsp Salt (Reduce or omit for a lower-sodium option)
- 1 tsp Garlic Powder (Fresh minced garlic is a fantastic substitute)
- 1/2 tsp Red Pepper Flakes (Provide a hint of heat; leave out for a milder biscuit)
Add-ins
- 1 cup Spinach (Frozen spinach is great as long as it’s thawed and moisture squeezed out)
- 1/4 cup Chives (Can be replaced with green onions or omitted if desired)
- 1 cup Cheddar Cheese (Swap for mozzarella for a different taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it or lining with paper liners to ensure easy removal of the biscuits after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until well combined, creating a uniform dry mixture.
- Mix Wet Ingredients: In a separate bowl, mix the plain Greek yogurt and eggs thoroughly until smooth and homogenous, which will help with incorporating them evenly into the dry ingredients.
- Combine Mixtures: Gently fold the wet yogurt and egg mixture into the bowl containing the dry ingredients, taking care not to overmix to preserve the batter’s light texture.
- Add Vegetables and Cheese: Stir in the wilted and dried spinach, chopped chives, and 1 cup of shredded cheddar cheese evenly throughout the batter to distribute flavor and texture.
- Fill Muffin Tin: Divide the biscuit batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle a little more shredded cheddar cheese on top of each biscuit for a golden, cheesy crust.
- Bake: Bake the biscuits in the preheated oven for 20-22 minutes or until their tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the biscuits to cool slightly in the muffin tin before carefully removing them. Serve warm for a delightful and nutritious breakfast.
Notes
- Use room temperature eggs to improve the smoothness of the wet mixture.
- Frozen spinach must be thawed and excess moisture squeezed out to prevent soggy biscuits.
- For a vegan version, substitute Greek yogurt with dairy-free yogurt and eggs with a flaxseed or chia egg replacer.
- Reduce salt or omit red pepper flakes for a milder, lower sodium option.
- Cheddar cheese can be swapped for mozzarella or omitted for a dairy-free alternative.
- These biscuits can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
