Description
These Irresistibly Easy Breakfast Protein Biscuits are perfect for busy mornings when you need a quick, nutritious, and delicious start. Packed with protein from Greek yogurt, eggs, ham, sausage, and cheese, along with the fresh flavors of spinach, chives, sun-dried tomatoes, and herbs, these biscuits are satisfying and flavorful. They bake up fluffy and golden, making them a perfect grab-and-go breakfast or a hearty snack.
Ingredients
Scale
Dairy & Eggs
- 1 cup Plain 2% Greek Yogurt
- 2 large Eggs (room temperature)
- 1 cup Cheddar Cheese (shredded)
- 0.5 cup Feta Cheese
Meats
- 1 cup Diced Ham
- 1 cup Italian Chicken Sausage
Produce & Herbs
- 1 cup Spinach (fresh or frozen, wilted and squeezed dry)
- 0.25 cup Chives
- 0.5 cup Sun-Dried Tomatoes
- 1 tsp Dried Basil
Pantry Items
- 2 cups All-Purpose Flour (or gluten-free flour)
- 0.25 cup Ground Flaxseed (or chia seeds)
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 tsp Garlic Powder
- 0.5 tsp Red Pepper Flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt and eggs until fully combined and smooth. This creates a rich base that adds moisture and protein.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Stir these dry ingredients well to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet yogurt-egg mixture, stirring just until the batter comes together. Avoid overmixing to keep the biscuits tender.
- Add Fillings: Fold in the chopped spinach, chives, sun-dried tomatoes, diced ham, Italian chicken sausage, shredded cheddar cheese, crumbled feta cheese, and dried basil gently, ensuring even distribution throughout the dough.
- Shape Biscuits: Using a spoon or your hands, scoop and shape the dough into 12 evenly sized biscuit rounds. Place them on the prepared baking sheet, leaving some space between each biscuit for rising.
- Bake Biscuits: Bake in the preheated oven for approximately 25 minutes, or until the biscuits are golden brown on top and cooked through. A toothpick inserted into the center should come out clean.
- Cool and Serve: Allow the biscuits to cool slightly on the baking sheet before serving. They are perfect warm and pair wonderfully with butter, jam, or a side of eggs.
Notes
- You can substitute gluten-free flour to make these biscuits gluten-free.
- Ground flaxseed can be omitted or replaced with chia seeds for a different nutritional boost.
- If you prefer less heat, omit the red pepper flakes.
- Fresh garlic can be used instead of garlic powder for a more robust flavor.
- The sun-dried tomatoes add sweetness and tang; if using fresh tomatoes, reduce the quantity to avoid excess moisture.
- For a vegetarian version, omit the ham and sausage, or replace with plant-based alternatives.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
