Breakfast Protein Biscuits with Ham and Cheddar
Savory drop biscuits made with Greek yogurt and eggs, loaded with ham, cheddar, spinach, and chives for a protein rich breakfast.
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.
Notes
Substitutions: Swap the ham for cooked sausage or bacon, or use pepper jack in place of cheddar.
Tips: Mix just until combined and do not open the oven during the second stage of baking.
Storage: Refrigerate 3 to 4 days or freeze cooled biscuits and reheat to 160 degrees F.