Description
Fluffy, savory Breakfast Protein Biscuits packed with cheddar, sun-dried tomatoes, and flaxseed for a nourishing start to your day.
Ingredients
Scale
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temperature)
- 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 for topping)
- 2 cups Diced Ham
- 2 cups Cooked Italian Chicken Sausage, crumbled
- ½ cup Sun-Dried Tomatoes, chopped
- 1½ cups Feta (½ cup reserved for topping)
- 2 tsp Dried Basil (or ¼ cup fresh added after baking)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet or grease a muffin tin.
- Mix Wet Ingredients: In a large mixing bowl, whisk together Greek yogurt and eggs until smooth.
- Add Dry Ingredients: Stir in flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined—it’s important not to overmix!
- Fold in Add-Ins: Gently fold in your choice of diced ham, chicken sausage, spinach, and cheeses until evenly incorporated.
- Scoop Dough: Use a ⅓ cup measure to scoop portions of the dough onto the baking sheet or into muffin tin wells.
- Top & Bake: Sprinkle with reserved cheese and feta. Bake for about 25 minutes, or until the biscuits are golden brown and firm to the touch.
- Cool and Serve: Allow them to cool for 10 minutes before serving or storing for later.
Notes
Avoid overmixing once you add the dry ingredients. Always check for doneness around the 20-minute mark.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg