why make this recipe

Breakfast Protein Biscuits are a great way to start your day. They are healthy and packed with protein, making them perfect for busy mornings. With a mix of Greek yogurt, eggs, and lots of tasty ingredients, these biscuits are not only nutritious but also delicious. They can easily fuel your day and keep you full until lunch.

how to make Breakfast Protein Biscuits

Ingredients:

1¾ cups Plain 2% Greek Yogurt
4 Large Eggs (room temp)
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)
1½ cups Spinach, wilted & squeezed dry
½ cup Chives, chopped
1½ cups Cheddar Cheese (½ cup reserved)
2 cups Diced Ham
2 cups Cooked Italian Chicken Sausage, crumbled
½ cup Sun-Dried Tomatoes, chopped
1½ cups Feta (½ cup reserved)
2 tsp Dried Basil (or ¼ cup fresh, added after baking)

Directions:

Preheat your oven to 375°F (190°C). You can line a baking sheet with parchment paper or grease a muffin tin.
In a large bowl, whisk together the Greek yogurt and eggs until smooth.
Stir in the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until everything is just combined.
Fold in your choice of mix-ins, such as diced ham and cheese or a Mediterranean version.
Use a ⅓ cup to scoop the dough for each biscuit. Place the scoops on your prepared baking sheet or fill the muffin wells.
Sprinkle the reserved cheese or feta on top of each biscuit.
Bake for about 25 minutes or until they are golden and firm to the touch.
Allow them to cool for 10 minutes before serving or storing.

how to serve Breakfast Protein Biscuits

These biscuits are versatile and can be served warm or at room temperature. You can enjoy them on their own or with some fresh fruit. They also pair well with a side of yogurt or a smoothie for a complete breakfast. You can even slice them in half and add some avocado or scrambled eggs for extra flavor!

how to store Breakfast Protein Biscuits

Once cooled, you can store any leftover biscuits in an airtight container. They will keep well in the refrigerator for about 3 to 4 days. If you want to keep them longer, you can freeze them. Just make sure to wrap each biscuit tightly and place them in a freezer-safe bag. They should last about 2 to 3 months in the freezer.

tips to make Breakfast Protein Biscuits

Make sure all your ingredients are at room temperature for a better mixing process.
If you want a richer flavor, consider adding herbs or spices that you enjoy.
Try experimenting with different cheeses or meats to find your favorite combination.

variation

You can easily customize this recipe by switching out the mix-ins. For a vegetarian option, use extra spinach, sun-dried tomatoes, and feta. You can also change the herbs and spices to match your taste. Fresh basil or oregano can make your biscuits even more flavorful!

FAQs

1. Can I make these biscuits gluten-free?
Yes! You can use gluten-free all-purpose flour in place of regular flour.

2. What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, you can use regular yogurt or even cottage cheese for a different texture.

3. Can I use other meats in this recipe?
Absolutely! Feel free to swap in turkey sausage or crispy bacon for a different taste.

Breakfast Protein Biscuits