5-Protein Packed Breakfast Biscuits
Nutritious and easy-to-prepare breakfast biscuits packed with protein from Greek yogurt and eggs, enhanced with spinach and cheese.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Protein-rich, Vegetarian
Ingredients
Scale
- 1 cup Plain 2% Greek Yogurt
- 2 large Eggs (room temperature preferred)
- 1 cup All-Purpose Flour (substitute with gluten-free blend if needed)
- 2 tablespoons Ground Flaxseed (chia seeds can be used)
- 1 tablespoon Baking Powder (ensure freshness)
- 0.5 teaspoon Salt (kosher or sea salt preferred)
- 0.5 teaspoon Garlic Powder (fresh minced garlic may be substituted)
- 0.25 teaspoon Red Pepper Flakes (optional)
- 1 cup Spinach (wilted & squeezed dry)
- 2 tablespoons Chives (chopped)
- 1 cup Cheddar Cheese (shredded; substitute with your favorite cheese if desired)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it lightly or using muffin liners.
- Whisk together the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes in a large mixing bowl.
- Beat together the Greek yogurt and room temperature eggs in a separate bowl until smooth.
- Fold the wet mixture into the dry ingredients with a spatula until just combined—be careful not to overmix.
- Stir in the wilted spinach, chopped chives, and shredded cheddar cheese until evenly incorporated.
- Divide the biscuit mixture among the prepared muffin cups, filling them about three-quarters full.
- Bake for 20-22 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
These biscuits can be made in advance and stored in the refrigerator or frozen for longer shelf life.
Find it online: https://breakfastrecip.com/5-protein-packed-breakfast-biscuits/