I love a recipe that wakes up the whole family, and my Breakfast Protein Biscuits do just that. They are savory, cheesy, and full of good protein, so we start the day full and happy. I keep the steps simple so you can make a batch any morning.
My Dad James used to bring a warm biscuit to my hand as a kid, and I still make these when I want that same small kindness.
What You’ll Need
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temperature)
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tablespoon Baking Powder
- 2 teaspoons Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Red Pepper Flakes (optional)
- 1½ cups Spinach (wilted & squeezed dry)
- ½ cup Chives (chopped)
- 1½ cups Cheddar Cheese (½ cup reserved for topping)
- 2 cups Diced Ham
My Trusted Kitchen Tools
I like to keep my tool list short and useful. I use a large mixing bowl to mix wet and dry ingredients. A sturdy spatula works well for folding in the mix-ins without beating out the air. I use a ⅓ cup scoop to portion the dough into even biscuits. A baking sheet lined with parchment keeps the bottoms from sticking and helps with clean up. If I want muffins instead, I use a greased muffin tin. I also keep a small whisk or fork to beat the eggs and yogurt together and a kitchen towel to press the wilted spinach dry.
If you want a deeper look at techniques for protein rich breakfast baking, I sometimes share tips on the protein-packed breakfast page I put together.
Bringing It All Together
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment or grease a muffin tin.
- In a large bowl, whisk the yogurt and eggs until smooth.
- Stir in the flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
- Fold in the spinach, chives, cheddar, and diced ham with a spatula in cutting motions to keep the dough airy.
- Use a ⅓ cup measure to portion the dough and place each scoop on the baking sheet two inches apart or fill muffin wells nearly to the top.
- Sprinkle the reserved cheese on top of each biscuit.
- Bake for 25 minutes until the tops are golden and biscuits feel firm when pressed.
- Let the biscuits cool on the sheet for 10 minutes before serving or storing.
Making It Your Own (Swaps & Ideas)
I like to keep the base and swap flavors depending on what I have. For a lighter swap, replace half the cheddar with crumbled feta and add sun dried tomatoes for a tangy twist. If you want to skip ham, use smoked turkey or cooked sausage in the same amount. For a veggie-only version, add roasted bell pepper and mushrooms instead of meat. You can also try swapping ½ cup of the flour with cornmeal for a grainy edge that pairs well with butter. If you want a softer, creamier bake, try folding in ½ cup ricotta or a few spoonfuls of cottage cheese for a different texture that still keeps protein high. For more ideas on protein swaps that work in breakfast bakes, I link to a similar savory bake on my site in the note above.
How We Love to Serve It
We eat these warm with a pat of butter or a spoon of plain yogurt on top. They make a great grab-and-go breakfast for school or work and pair well with a fresh fruit bowl or a cup of coffee. For a hearty brunch, I plate them with a side salad dressed with lemon and olive oil. These biscuits also work as a base for open faced sandwiches topped with sliced avocado and a fried egg. If you want a southwest vibe, serve them alongside my favorite casserole or add a little salsa to the plate for dipping to bring a bright kick to the meal; I often pair them with a bold breakfast casserole recipe I trust.
A Few Tips For Success
Keep the eggs at room temperature and the spinach well squeezed so the dough does not get soggy. Do not overmix after you add the flour because a light dough gives a better rise. Use a ⅓ cup scoop to portion the dough so the biscuits bake evenly. If you want taller biscuits, bake in a muffin tin. Check for doneness by pressing the top gently; the biscuit should feel firm and spring back a little.
Saving Some For Later
Let the biscuits cool fully before storing. I place them in an airtight container and refrigerate for up to four days. To freeze, wrap each biscuit in plastic wrap and place in a zip bag for up to three months. Reheat in a 350°F oven for 10 to 12 minutes from chilled, or microwave for about 30 to 45 seconds from thawed for a quick warm up. For the best texture after freezing, heat in the oven or a toaster oven.
From My Kitchen to Yours
I wrote this recipe so you can make a warm, protein rich breakfast with a few simple steps. I hope these biscuits bring a small, happy start to your day like they do for my family. Share them with someone you love, and tell me how you made them your own.
Your Questions, Answered
How long do Breakfast Protein Biscuits keep in the fridge?
They keep well for up to four days in an airtight container in the fridge. Cool them fully before storing to reduce moisture.
Can I freeze Breakfast Protein Biscuits and still keep good texture?
Yes. Wrap each biscuit and store them in a freezer bag for up to three months. Reheat in the oven for best texture.
Can I make Breakfast Protein Biscuits without ham or cheese?
Yes. You can leave out the ham and cheese and add extra veggies or a different protein. For a high protein swap, try cottage cheese or a baked egg mix on the side.
Print
Breakfast Protein Biscuits
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: High Protein
Description
Savory and cheesy biscuits full of good protein, perfect for a hearty breakfast.
Ingredients
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temperature)
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tablespoon Baking Powder
- 2 teaspoons Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Red Pepper Flakes (optional)
- 1½ cups Spinach (wilted & squeezed dry)
- ½ cup Chives (chopped)
- 1½ cups Cheddar Cheese (½ cup reserved for topping)
- 2 cups Diced Ham
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment or grease a muffin tin.
- In a large bowl, whisk the yogurt and eggs until smooth.
- Stir in the flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
- Fold in the spinach, chives, cheddar, and diced ham with a spatula in cutting motions.
- Use a ⅓ cup measure to portion the dough and place on the baking sheet two inches apart or fill muffin wells.
- Sprinkle the reserved cheese on top of each biscuit.
- Bake for 25 minutes until golden and firm when pressed.
- Let cool on the sheet for 10 minutes before serving.
Notes
For a lighter twist, replace half the cheddar with feta and add sun dried tomatoes. These biscuits can also be made without ham or cheese by adding veggies or other proteins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 135mg
Keywords: breakfast, biscuits, protein, savory, easy, healthy