Breakfast Protein Biscuits
These Breakfast Protein Biscuits are soft, cheesy, and packed with goodness, making them a perfect quick breakfast for busy mornings or a cozy family brunch.
Ingredients
Base Ingredients
- 1.75 cups Plain 2% Greek Yogurt
- 4 large Eggs (room temperature) Use room temperature for easier mixing.
- 2.5 cups All-Purpose Flour Can substitute with whole wheat for a healthier option.
- 0.25 cups Ground Flaxseed
- 1 tablespoon Baking Powder Ensure it's fresh for best rise.
- 2 teaspoons Salt
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Red Pepper Flakes (optional) Add more for a spicier kick.
Mix-ins
- 1.5 cups Spinach (wilted & squeezed dry) Substitute with kale or any green veggie for variety.
- 0.5 cups Chives (chopped)
- 1.5 cups Cheddar Cheese (½ cup reserved for topping) Can substitute with feta or mozzarella for different flavors.
- 2 cups Diced Ham Can be substituted with cooked bacon or turkey sausage.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
- In a large bowl, whisk yogurt and eggs until smooth.
- Stir in flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined. Don't overmix; lumps are okay!
- Fold in your choice of mix-ins (ham & cheese OR Mediterranean variation). Use a spatula in cutting motions to keep the dough airy.
- Use a ⅓ cup measure per biscuit. Place on the baking sheet 2 inches apart or fill muffin wells nearly to the top.
- Sprinkle reserved cheese or feta on top.
Baking
- Bake for 25 minutes until golden brown and firm when gently pressed.
- Cool for 10 minutes before serving or storing.
Notes
These biscuits are best enjoyed warm on their own or with a spread of butter. Pair with fresh fruit or yogurt. Store leftover biscuits in an airtight container in the refrigerator for up to 5 days or freeze for longer storage. Reheat in the oven or microwave.