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Breakfast Protein Biscuits

Delicious and protein-packed biscuits perfect for a quick breakfast that keeps the whole family happy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1¾ cups Plain 2% Greek Yogurt Choose full fat for creamier texture.
  • 4 large Eggs (room temp) Room temperature eggs help with texture.
Dry Ingredients
  • 2½ cups All-Purpose Flour
  • ¼ cup Ground Flaxseed Adds nutritional value.
  • 1 tbsp Baking Powder For leavening.
  • 2 tsp Salt
  • 1 tsp Garlic Powder Enhances flavor.
  • ½ tsp Red Pepper Flakes (optional) Adjust spice level to preference.
Mix-Ins
  • 1½ cups Spinach, wilted & squeezed dry
  • ½ cup Chives, chopped
  • 1½ cups Cheddar Cheese (½ cup reserved) Use sharp cheddar for more flavor.
  • 2 cups Diced Ham
  • 2 cups Cooked Italian Chicken Sausage, crumbled
  • ½ cup Sun-Dried Tomatoes, chopped
  • 1½ cups Feta (½ cup reserved) Can use additional cheese as well.
  • 2 tsp Dried Basil (or ¼ cup fresh, added after baking) Fresh basil can enhance flavor.

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 flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
  4. Fold in your mix-ins: opt for ham and cheese or go Mediterranean with sun-dried tomatoes and feta.
  5. Use ⅓ cup per biscuit, placing them on your sheet or filling muffin wells.
  6. Sprinkle reserved cheese or feta on top.
  7. Bake for about 25 minutes until golden and firm.
  8. Let them cool for 10 minutes before serving or storing.

Notes

Timing is important; don't let the batter sit for too long before baking. Experiment with mix-ins and consider gluten-free options if necessary.