Description

These Savory Breakfast Protein Biscuits are a delicious and nutrient-packed way to start your day. Made with Greek yogurt, eggs, spinach, and cheddar cheese, these biscuits combine wholesome ingredients with a hint of spice from red pepper flakes. Perfectly golden and fluffy, they offer a satisfying balance of protein and fiber to keep you energized all morning.

Ingredients

Scale

Dry Ingredients

2 cups All-Purpose Flour (Use gluten-free blend for gluten-free option)
1/4 cup Ground Flaxseed (Chia seeds can be used as alternative)
1 tbsp Baking Powder (Gluten-free if preferred)
1 tsp Salt (Reduce or omit for lower sodium)
1 tsp Garlic Powder (Fresh minced garlic can substitute)
1/2 tsp Red Pepper Flakes (Omit for milder biscuit)

Wet Ingredients

1 cup Plain 2% Greek Yogurt (Swap for dairy-free yogurt for vegan)
2 large Eggs (Room temperature for better blending)

Additional Ingredients

1 cup Spinach (Frozen, thawed and moisture squeezed out)
1/4 cup Chives (Can replace with green onions or omit)
1 cup Cheddar Cheese (Mozzarella can be used for different taste)

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Instructions

Preheat the oven: Set your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it or lining with paper liners to ensure easy removal of biscuits.
Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until evenly mixed.
Mix wet ingredients: In a separate bowl, beat the Greek yogurt and eggs together until the mixture is smooth and consistent.
Fold wet into dry: Gently fold the wet mixture into the dry ingredients, being careful not to overmix to maintain biscuit fluffiness.
Add vegetables and cheese: Stir in the wilted and thoroughly dried spinach, chopped chives, and 1 cup of shredded cheddar cheese until well incorporated.
Fill muffin tins: Evenly divide the batter among the prepared muffin tin cups, then top each biscuit with a sprinkle of reserved cheddar cheese for added flavor and a golden crust.
Bake the biscuits: Place the muffin tin in the preheated oven and bake for 20-22 minutes or until the biscuit tops turn a beautiful golden brown and a toothpick inserted comes out clean.
Cool and serve: Allow the biscuits to cool slightly in the tin before removing them. Serve warm for a hearty and energizing breakfast.

Notes

Use room temperature eggs to ensure better mixing and lighter texture.
For a vegan version, replace Greek yogurt with a plant-based yogurt and omit cheese or use vegan cheese.
Frozen spinach must be thawed and excess moisture squeezed out to prevent soggy biscuits.
Adjust red pepper flakes according to your preferred spice level or omit for a kid-friendly version.
For gluten-free, substitute the all-purpose flour with a certified gluten-free blend and confirm baking powder is gluten-free.
Cheese variety can be swapped for mozzarella or other preferred types for flavor variation.
These biscuits keep well refrigerated for up to 3 days and can be frozen for up to 1 month.