Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe

Introduction

Start your day with these hearty Breakfast Protein Biscuits—a delicious blend of Greek yogurt, eggs, cheese, and savory ham. They’re packed with flavor and perfect for a satisfying morning meal or snack.

Ingredients

• 1 + ¾ cups plain 2% Greek yogurt
• 4 eggs
• 2 + ½ cups all-purpose flour
• ¼ cup ground flaxseed
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1.5 cups spinach, chopped
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded, divided
• 2 cups cooked ham, diced

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and make cleanup easier.
2. Step 2: In a medium bowl, whisk together the Greek yogurt and eggs until smooth and well combined.
3. Step 3: In another medium bowl, mix the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt to evenly distribute the dry ingredients.
4. Step 4: Gradually add the dry mixture into the wet ingredients, stirring slowly to avoid lumps and create a smooth batter.
5. Step 5: Fold in the spinach, chives, 1 cup of cheddar cheese, and diced ham until the ingredients are fully incorporated. Using your hands can help mix thoroughly without overworking the dough.
6. Step 6: Lightly flour your hands and shape the dough into 12 even-sized, 1-inch thick round biscuits, about ⅓ cup of batter each.
7. Step 7: Place the biscuits evenly spaced on the prepared baking tray (use two trays if needed) and sprinkle the tops with the remaining cheddar cheese.
8. Step 8: Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes without opening the oven door. The biscuits are done when bottoms are golden brown and tops begin to brown.

Tips & Variations

• For a vegetarian option, substitute ham with sautéed mushrooms or sun-dried tomatoes.
• Use pepper jack cheese instead of cheddar for a spicy twist.
• Adding a tablespoon of fresh herbs like parsley or dill can brighten the flavor.
• If you prefer a fluffier texture, try substituting half the all-purpose flour with whole wheat flour.

Storage

Store the biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes or microwave for 20-30 seconds until heated through. These biscuits can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

You can substitute the Greek yogurt with a thick dairy-free yogurt alternative and use a dairy-free cheese to make this recipe dairy-free. Keep in mind that texture and flavor may vary slightly.

Can I add other vegetables to the biscuits?

Absolutely! Feel free to add finely diced bell peppers, grated zucchini, or shredded carrots. Just be sure to squeeze out excess moisture from vegetables like zucchini before mixing into the dough.

Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe

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★★★★★

4.7 from 139 reviews

These Breakfast Protein Biscuits are a savory, nutrient-packed morning treat featuring Greek yogurt, eggs, spinach, chives, cheddar cheese, and diced ham. With a mix of wholesome ingredients and a hint of spice from red pepper flakes and garlic powder, these biscuits are perfect for a hearty breakfast or brunch, offering a delightful combination of flavors and texture.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Wet Ingredients

• 1 + ¾ cups plain 2% Greek yogurt
• 4 eggs

Dry Ingredients

• 2 + ½ cups all-purpose flour
• ¼ cup ground flaxseed
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1 tablespoon baking powder
• 2 teaspoons salt

Add-ins

• 1.5 cups spinach, chopped
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded, divided
• 2 cups cooked ham, diced

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and facilitate easy cleanup.
2. Combine Wet Ingredients: In a medium mixing bowl, whisk together the Greek yogurt and eggs until smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt to evenly distribute the dry components.
4. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing slowly to avoid lumps and achieve a smooth batter.
5. Add Fillings: Incorporate the chopped spinach, diced chives, 1 cup of shredded cheddar cheese, and diced ham. Use your hands if necessary to ensure all ingredients are evenly mixed without overworking the dough.
6. Shape Biscuits: Lightly flour your hands and divide the dough into 12 equal-sized biscuits, shaping each into a 1-inch round disk, approximately ⅓ cup of batter per biscuit.
7. Arrange and Top: Place the biscuits evenly spaced on the prepared baking tray(s). Sprinkle the remaining ½ cup shredded cheddar cheese over the tops of the biscuits.
8. Bake: Bake the biscuits at 400°F (200°C) for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes without opening the oven door. The biscuits are done when the bottoms are golden brown and the tops begin to brown.

Notes

• Using parchment paper helps prevent sticking and makes cleanup easier.
• For even cooking, avoid opening the oven door during baking.
• Lightly flouring hands prevents dough from sticking when shaping biscuits.
• These biscuits can be served warm or at room temperature and pair well with eggs or a side salad.
• Feel free to substitute ham with cooked bacon or turkey for variation.

Keywords: protein biscuits, breakfast biscuits, savory biscuits, Greek yogurt biscuits, ham and cheese biscuits, spinach biscuits