Breakfast Protein Biscuits
Delicious and nutritious biscuits packed with protein, perfect for a quick breakfast on-the-go.
Ingredients
Dough Base
- 1¾ cups Plain 2% Greek Yogurt Bring to room temperature
- 4 Large Eggs Room temperature
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tbsp Baking Powder
- 2 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Red Pepper Flakes Optional
Mix-ins
- 1½ cups Spinach, wilted & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese ½ cup reserved for topping
- 2 cups Diced Ham
- 2 cups Cooked Italian Chicken Sausage, crumbled
- ½ cup Sun-Dried Tomatoes, chopped
- 1½ cups Feta ½ cup reserved for topping
- 2 tsp Dried Basil Or ¼ cup fresh, added after baking
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet or grease a muffin tin.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- Gradually stir in the flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes until just combined.
- Fold in your choice of mix-ins—either the ham, cheese, or Mediterranean options.
Baking
- Using a ⅓ cup measure, scoop the dough and place it on the prepared baking sheet or fill the muffin wells.
- Sprinkle the reserved cheese or feta on top, then bake for 25 minutes until golden and firm to the touch.
Cooling
- Let them cool for 10 minutes before serving or storing.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze biscuits in a freezer-safe bag for up to three months.