Breakfast Protein Biscuits (Printable Version)
Tender breakfast biscuits loaded with protein and savory mix-ins for a nourishing start to your day.
# What You'll Need:
→ Base
01 -
1 and 3/4 cups plain 2% Greek yogurt
02 -
4 large eggs, at room temperature
03 -
2 and 1/2 cups all-purpose flour
04 -
1/4 cup ground flaxseed
05 -
1 tablespoon baking powder
06 -
2 teaspoons salt
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon red pepper flakes, optional
→ Ham and Cheese Chive Add-ins
09 -
1 and 1/2 cups fresh spinach, wilted and squeezed dry
10 -
1/2 cup chives, chopped
11 -
1 and 1/2 cups shredded cheddar cheese, divided (reserve 1/2 cup)
12 -
2 cups diced ham
→ Mediterranean Sausage Add-ins
13 -
2 cups cooked Italian chicken sausage, crumbled
14 -
1/2 cup sun-dried tomatoes, chopped
15 -
1 and 1/2 cups crumbled feta cheese, divided (reserve 1/2 cup)
16 -
2 teaspoons dried basil or 1/4 cup fresh basil (if using fresh, add after baking)
# Step-by-Step Guide:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a muffin tin.
02 -
In a large mixing bowl, whisk together Greek yogurt and eggs until smooth.
03 -
Add all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet mixture. Mix gently until just combined.
04 -
Fold in your choice of add-in ingredients: either ham, cheese, chives, and spinach or crumbled sausage, sun-dried tomatoes, feta, and basil.
05 -
Scoop approximately 1/3 cup dough per biscuit onto the prepared sheet or fill muffin tin wells.
06 -
Sprinkle reserved cheese or feta over the tops. Bake for 25 minutes or until golden brown and set.
07 -
Allow biscuits to cool for 10 minutes before serving or storing.
# Additional Notes:
01 -
For added freshness, fold in fresh basil after baking if preparing the Mediterranean variation.
02 -
Biscuits store well refrigerated for up to 4 days or frozen for longer preservation.