These breakfast protein biscuits are big, savory drop biscuits loaded with ham, cheddar, spinach, and chives. Greek yogurt and eggs in the batter give each one about 17 grams of protein, so they actually keep you full until lunch.
There is no rolling or cutting, and no cold butter to cut in. You stir a thick batter, scoop 12 mounds onto a tray, and bake. A batch makes an easy grab and go breakfast for the whole week.
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Why This Breakfast Protein Biscuits Recipe Works
Greek yogurt replaces most of the fat you would find in a regular biscuit, and it brings protein and a tender crumb along with it. The eggs bind the batter and add more protein, and ground flaxseed adds a nutty note and a little fiber.
The two stage bake does the rest. A hot start at 400 degrees F sets the outside and lifts the biscuits, then a lower 350 degrees F finish cooks the center through without burning the cheese on top.
Ingredients for Breakfast Protein Biscuits
- 1 3/4 cups plain 2% Greek yogurt
- 4 large eggs
- 2 1/2 cups all purpose flour
- 1/4 cup ground flaxseed
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chopped fresh spinach
- 1/2 cup finely chopped chives
- 1 1/2 cups shredded cheddar cheese, divided
- 2 cups diced cooked ham
Greek yogurt: it supplies moisture, tang, and protein. Use plain 2% or full fat, and avoid nonfat because the biscuits can turn rubbery.
Ham and cheddar: both are already salty, which is why the batter needs very little added salt. Pat the ham dry so it does not water down the dough.
Spinach and chives: chop the spinach finely so it distributes evenly. Squeeze it in a paper towel if it feels wet.
Ground flaxseed: it adds fiber and a toasty flavor. Whole wheat flour can replace up to half of the all purpose flour if you want even more fiber.
How to Make Breakfast Protein Biscuits
1. Prep the oven and tray. Heat the oven to 400 degrees F and line a large baking sheet with parchment paper.
2. Whisk the wet ingredients. In a medium bowl, whisk the yogurt and eggs until completely smooth.
3. Mix the dry ingredients. In a large bowl, stir together the flour, flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
4. Combine. Pour the wet mixture into the dry and stir just until no dry flour remains. The batter will be thick and sticky.
5. Fold in the add ins. Fold in the spinach, chives, 1 cup of the cheddar, and the ham until evenly spread through the batter.
6. Scoop. With lightly floured hands or a large scoop, shape 12 mounds of about 1/2 cup each on the tray and sprinkle with the remaining cheddar.
7. Bake in two stages. Bake 5 minutes at 400 degrees F, then reduce to 350 degrees F and bake another 20 minutes without opening the oven, until the bottoms and tops are golden and the centers reach 160 degrees F.
8. Cool briefly. Let the biscuits rest on the pan for 5 minutes before moving them to a rack.
How to Serve Breakfast Protein Biscuits
Serve these biscuits warm with a smear of butter, a fried egg, or a side of fruit. They also work as a handheld breakfast sandwich base with a slice of tomato.
For a bigger weekend brunch, set them next to biscuits and gravy or a pan of southern sausage biscuits bake. A bowl of creamy vegetable soup turns them into a lunch, and a swipe of pesto butter makes a warm biscuit taste like a bakery treat.
How to Store and Reheat Breakfast Protein Biscuits
Cool the biscuits completely, then refrigerate them in an airtight container for 3 to 4 days. Because they contain eggs, ham, and cheese, they should not sit at room temperature for more than 2 hours. Egg dishes should be reheated to 160 degrees F, and Montana State University Extension covers egg safety in more detail.
To reheat, warm a biscuit in a hot oven at 350 degrees F for about 10 minutes, or microwave it for 30 to 45 seconds wrapped in a damp paper towel. For longer storage, freeze cooled biscuits in a zip bag and thaw in the fridge overnight before reheating.
Tips and Variations for Breakfast Protein Biscuits
Do not overmix. Stir only until the flour disappears. Overmixing makes the biscuits tough.
Use a scoop. A large cookie scoop gives even biscuits that bake at the same rate.
Check the center. Cut one open at the 20 minute mark. The center should be set and steamy, not wet.
Swap the meat. Cooked crumbled sausage or bacon works in place of ham. Skip it entirely for a meatless version.
Try other cheeses. Pepper jack adds heat, and Swiss gives a milder, nuttier flavor.
Add herbs. A teaspoon of dried dill or a handful of chopped parsley changes the flavor without more work.
Make it spicy. Use a full teaspoon of red pepper flakes and add a diced jalapeno.
Frequently Asked Questions About Breakfast Protein Biscuits
How much protein is in breakfast protein biscuits?
Each biscuit has about 17 grams, based on the ingredient amounts. The Greek yogurt, eggs, ham, and cheddar all contribute.
Why are my breakfast protein biscuits dense?
Overmixing, old baking powder, or nonfat yogurt are the usual causes. Stir gently and use fresh baking powder.
Can I freeze breakfast protein biscuits?
Yes. Cool them completely, freeze in a zip bag, and thaw in the fridge before reheating.
Can I make them without ham?
Yes. Replace the ham with cooked sausage, bacon, or extra spinach and cheese, and keep the salt as written.
Can I use a different flour?
White whole wheat flour works for half of the amount. Gluten free flour blends can work but may need a little extra yogurt.
Breakfast Protein Biscuits with Ham and Cheddar
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 1 ¾ cup plain 2% Greek yogurt
- 4 large eggs
- 2 ½ cup all purpose flour
- ¼ cup ground flaxseed
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cup spinach finely chopped
- ½ cup chives finely chopped
- 1 ½ cup shredded cheddar cheese divided
- 2 cup cooked ham diced and patted dry
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and line a baking sheet with parchment. Wet mix. Whisk the yogurt and eggs until smooth.
- Dry mix. Stir the flour, flaxseed, garlic powder, pepper flakes, baking powder, and salt together. Combine. Stir the wet into the dry just until no flour streaks remain; the batter is thick.
- Add ins. Fold in the spinach, chives, 1 cup cheddar, and ham.
- Scoop. Portion 12 mounds of about 1/2 cup each and top with the remaining cheese.
- Bake. Bake 5 minutes at 400 degrees F, lower to 350 degrees F, and bake 20 minutes more until golden and 160 degrees F inside.
- Rest. Cool 5 minutes on the pan before serving.
