Start Your Day Right with a Flavor Explosion
Ever wake up craving something satisfyingly delicious that also packs a punch of protein? These Breakfast Protein Biscuits are not just another morning snack; they’re a game-changer! Imagine biting into a warm, cheesy biscuit bursting with ham, spinach, and a hint of sun-dried tomatoes — sounds divine, right? Plus, they’re incredibly easy to whip up and will have you feeling full and ready to tackle your day.
Why make this recipe
So why should you jump on this biscuit bandwagon?
- Quick and Easy: Seriously, they come together faster than your morning coffee brews.
- Clean-Eating Hero: Using Greek yogurt as a base? That’s some sneaky health magic, my friend.
- Family-Friendly Fun: From kids to adults, everyone loves these soft, savory bites. Who doesn’t want to start their day with a tasty treat that looks adorable?
Ingredients
You don’t need fancy stuff — just these basics!
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temp)
- 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)
- 1½ cups Spinach, wilted & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese (½ cup reserved)
- 2 cups Diced Ham
- 2 cups Cooked Italian Chicken Sausage, crumbled
- ½ cup Sun-Dried Tomatoes, chopped
- 1½ cups Feta (½ cup reserved)
- 2 tsp Dried Basil (or ¼ cup fresh, added after baking)
Directions
Let’s get baking! Follow these steps to deliciousness:
- Preheat your oven to 375°F (190°C) and line a baking sheet or grease a muffin tin.
- Mix your wet base: In a bowl, whisk together the yogurt and eggs until smooth.
- Add dry ingredients: Stir in flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
- Fold in your mix-ins: Choose between ham & cheese OR go Mediterranean with the sun-dried tomatoes and feta.
- Scoop dough: Use ⅓ cup per biscuit, placing them on your sheet or filling muffin wells.
- Top & Bake: Sprinkle reserved cheese or feta on top. Bake for about 25 minutes until golden and firm.
- Cool: Let them cool for 10 minutes before serving or storing.
How to make Breakfast Protein Biscuits (Overview)
Making these biscuits is as simple as it gets! Start by blending your wet ingredients like a pro. Then, stir in your dry ingredients — don’t over-mix; we want tender biscuits, not tennis balls! Choose your mix-ins, scoop the dough on a sheet, and top with cheese for that melty goodness. Oh, and no need to slice or shape — just drop and watch them puff up! Pro tip: Don’t skip cooling them; trust me, it makes a difference when you taste them. 😉
How to serve Breakfast Protein Biscuits
Serving these beauties is half the fun! Imagine a plate of golden biscuits, with a side of fresh fruit for a pop of color. Drizzle with a touch of honey or serve with your favorite hot sauce for an extra kick. The aroma wafting from the oven alone will have everyone rushing to the kitchen. Try serving them warm alongside a steaming cup of coffee or herbal tea. Talk about the perfect breakfast combo! ☕
How to store Breakfast Protein Biscuits
Got leftovers? No worries! These biscuits will stay fresh in the fridge for about 3–4 days. Just pop them in an airtight container. Feeling like meal-prepping a bit more? These biscuits freeze like a dream! Store them in a freezer-safe container for up to 3 months. Reheating is a breeze; just pop them in the microwave for about 20-30 seconds, and you’ll have a piping hot breakfast waiting for you!
Tips to make Breakfast Protein Biscuits
Here are some insider tricks to take these biscuits to the next level:
- Use room temperature eggs: They mix in easily, making your biscuits fluffier.
- Experiment with mix-ins: Swap ham for bacon or throw in your favorite veggies for a twist.
- Watch your baking time: Ovens vary! Check for that golden color and firm texture.
- Customize spices: Want it spicy? Increase the red pepper flakes for a kick.
- Make them bite-sized: Use a mini muffin tin for perfect snacks any time of day!
Variation
Feeling adventurous? Switch it up! For a vegan version, try using flax eggs instead of real eggs and sub out Greek yogurt for a plant-based yogurt. Swap cheese for nutritional yeast for a cheesy flavor without the dairy. You can also add seasonal veggies like zucchini or bell peppers to change the taste profile and keep things fun.
FAQs
Can I meal prep these biscuits?
Absolutely! They’re perfect for a make-ahead breakfast. Just store them in the fridge or freezer.
What can I substitute for Greek yogurt?
You can use sour cream or a non-dairy yogurt alternative. The texture might vary slightly.
How do I reheat them?
Pop them in the microwave for about 20 seconds or in the oven at 350°F for 5-10 minutes until warm.
📌 Pin this recipe for your next cozy dinner night!
Breakfast Protein Biscuits
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet or grease a muffin tin.
- In a bowl, whisk together the yogurt and eggs until smooth.
- Stir in flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
- Fold in your mix-ins: Choose between ham & cheese OR sun-dried tomatoes and feta.
- Use ⅓ cup per biscuit, placing them on your sheet or filling muffin wells.
- Sprinkle reserved cheese or feta on top. Bake for about 25 minutes until golden and firm.
- Let them cool for 10 minutes before serving or storing.