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Breakfast Protein Biscuits

Savory Breakfast Protein Biscuits for Energizing Mornings

These Breakfast Protein Biscuits are a delicious, protein-packed start to your morning, combining Greek yogurt, eggs, spinach, and cheddar.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 biscuits
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Plain 2% Greek Yogurt Substitute with dairy-free yogurt for a vegan option.
  • 2 Large Eggs Consider flax eggs for a vegan alternative.
  • 2 cups All-Purpose Flour Swap with gluten-free flour blend (1:1 ratio).
  • 2 tablespoons Ground Flaxseed Optional addition for nutritional boost.
  • 1 tablespoon Baking Powder Ensure it's gluten-free if needed.
  • 1 teaspoon Salt Essential for balancing flavors.
  • 1 teaspoon Garlic Powder Fresh garlic can be used, may alter moisture.
  • 1/2 teaspoon Red Pepper Flakes Omit for a milder flavor.
For the Veggies and Cheese
  • 1 cup Spinach Use wilted and well-drained to avoid sogginess.
  • 1/4 cup Chives Substitute with green onions if preferred.
  • 1 cup Cheddar Cheese Swap with vegan cheese for a dairy-free version.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • whisk

Method
 

Step‑by‑Step Instructions for Breakfast Protein Biscuits
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin by greasing or lining it.
  2. In a large mixing bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until well combined.
  3. In a separate bowl, mix the Greek yogurt and eggs until smooth and creamy.
  4. Gently fold the wet mixture into the dry ingredients until just combined, avoiding overmixing.
  5. Fold in the spinach, chives, and cheddar cheese until evenly distributed.
  6. Scoop the batter into the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 20-22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  8. Allow the biscuits to cool for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1biscuitCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Avoid overmixing to ensure a light, fluffy texture. Store leftovers in an airtight container for up to 5 days, or freeze for up to 2 months.

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