Description
These Savory Breakfast Protein Biscuits are a delicious and nutritious way to kick-start your morning. Packed with Greek yogurt, eggs, fresh spinach, and sharp cheddar cheese, they offer a perfect balance of protein and flavor. Featuring a subtle hint of garlic and a mild kick from red pepper flakes, these biscuits are easy to prepare and baked to golden perfection in just under 45 minutes. Perfect for meal prep, breakfast on the go, or a hearty start to your day.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (can use gluten-free blend)
- 1/4 cup Ground Flaxseed (or chia seeds)
- 1 tbsp Baking Powder (gluten-free if preferred)
- 1 tsp Salt (optional for low sodium)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 1/2 tsp Red Pepper Flakes (optional for mild heat)
Wet Ingredients
- 1 cup Plain 2% Greek Yogurt (or dairy-free alternative)
- 2 large Eggs (room temperature)
Add-Ins
- 1 cup Spinach (thawed and moisture squeezed out if frozen)
- 1/4 cup Chives (or green onions, optional)
- 1 cup Cheddar Cheese (shredded, substitute mozzarella if desired)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing the cups or lining with paper liners for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the Greek yogurt and eggs together until smooth and homogenous.
- Combine Wet and Dry: Gently fold the wet mixture into the dry ingredients, stirring carefully to avoid overmixing and to maintain a light texture.
- Add Vegetables and Cheese: Stir in the wilted and thoroughly dried spinach, chopped chives, and 1 cup of shredded cheddar cheese, ensuring even distribution throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups. Optionally, sprinkle a little extra reserved cheese on top of each biscuit for an appealing golden crust.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the biscuits from the oven and let them cool slightly in the tin before carefully removing. Serve warm or at room temperature.
Notes
- Use room temperature eggs for better mixing and texture.
- Frozen spinach should be fully thawed and well-drained to avoid excess moisture in the batter.
- Substitute dairy-free yogurt and cheese to make this recipe vegan-friendly (adjust egg accordingly or substitute flax egg).
- For gluten-free options, use a certified gluten-free flour blend and baking powder.
- Adjust red pepper flakes or omit to control spice level.
- Store biscuits in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
