Breakfast Protein Biscuits are a delightful way to kickstart your day with a burst of flavor and nutrition. These biscuits are packed with protein and flavor from the combination of Greek yogurt, eggs, and a variety of delicious mix-ins like ham, cheese, and fresh herbs. They are not just tasty but also versatile enough to satisfy any palate. Enjoy them fresh out of the oven, or make a batch to store for a quick breakfast during busy mornings.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 biscuits
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 210
- Protein: 14 grams
- Carbohydrates: 22 grams
- Fat: 8 grams
- Fiber: 2 grams
- Sugar: 2 grams
- Sodium: 490 mg
Why Make This Breakfast Protein Biscuits
These Breakfast Protein Biscuits are the perfect fuel for your day. The combination of Greek yogurt and eggs ensures each biscuit is enriched with protein, which will keep you feeling full and energized. The addition of vegetables, like spinach, adds vital nutrients, while the spices and cheese give them a satisfying taste and texture. Whether you’re rushing out the door or having a leisurely brunch, these biscuits will fit the bill.
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:
### Step 1: Preparation
Preheat your oven to 375°F (190°C). Prepare your baking equipment by lining a baking sheet with parchment paper or greasing a muffin tin to ensure easy release after baking.
### Step 2: Mixing
In a large mixing bowl, whisk together the Greek yogurt and eggs until the mixture feels creamy and smooth. This will form a rich base for your biscuits.
### Step 3: Cooking
Slowly add the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes to the wet mixture. Stir until just combined. Be careful not to overmix! Gently fold in your mix-ins of choice – you can go with a savory ham and cheese combo or a Mediterranean delight with spinach, feta, and sun-dried tomatoes.
### Step 4: Finishing
Using a ⅓ cup measuring cup, scoop portions of the dough onto the prepared baking sheet or fill your greased muffin tin. Sprinkle the reserved cheese or feta on top of each biscuit. Bake in the preheated oven for about 25 minutes, or until they turn a lovely golden color and feel firm to the touch. Allow to cool for 10 minutes before serving or storing.
How to Serve Breakfast Protein Biscuits
These biscuits are incredibly versatile. For a quick breakfast, enjoy them straight from the oven with a pat of butter. They also pair beautifully with a dollop of Greek yogurt or a slice of fresh avocado. You can even pack them in lunchboxes, serve them at brunch gatherings, or enjoy them as a protein-rich snack throughout the day.
How to Store Breakfast Protein Biscuits
Store any leftover biscuits in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply pop them in the microwave for about 30 seconds or in the oven at 350°F (175°C) until warmed through.
Expert Tips for Perfect Breakfast Protein Biscuits
- Make sure your eggs are at room temperature. This helps to create an easily blended mixture.
- For gluten-free biscuits, substitute the all-purpose flour with a gluten-free blend, ensuring it’s a one-to-one replacement.
- Experiment with your favorite herbs and vegetables. You can add bell peppers, carrots, or even zucchini for a unique twist!
Delicious Variations
- Mediterranean Twist: Use chopped black olives, artichokes, and feta cheese with herbs like oregano and thyme.
- Southwestern Style: Add cooked corn, diced jalapeños, and pepper jack cheese, and finish with a sprinkle of cilantro for a spicy kick.
Frequently Asked Questions
- Can I make these biscuits ahead of time?
- Yes! You can prepare the dough in advance, scoop it onto your baking sheet, and refrigerate overnight. Bake in the morning for fresh biscuits.
- How can I make these biscuits vegan?
- Substitute the Greek yogurt with a plant-based yogurt and the eggs with a flaxseed meal and water mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg).
- What can I use instead of Greek yogurt?
- Regular yogurt can work but will yield a slightly different texture. You could also use cottage cheese for a different flavor.
- Can I use frozen vegetables?
- Absolutely! Just make sure to thaw, drain, and squeeze out excess moisture from the frozen vegetables.
- How can I tell when they are done baking?
- They should be golden brown on top and feel firm to the touch. A toothpick inserted in the center should come out clean.
Conclusion
Give these Breakfast Protein Biscuits a try for a wholesome start to your day. They’re filling, packed with flavor, and easy to whip up. Whether you enjoy them warm from the oven or as a meal prep option, they promise to become a favorite in your breakfast rotation. So gather your ingredients and indulge in these delightful biscuits – your taste buds will thank you!
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Breakfast Protein Biscuits
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Diet: High Protein
Description
Delightful protein-packed biscuits made with Greek yogurt and a variety of mix-ins like ham, cheese, and fresh herbs.
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)
Instructions
- Preheat your oven to 375°F (190°C) and prepare your baking equipment.
- In a large mixing bowl, whisk together the Greek yogurt and eggs until creamy and smooth.
- Slowly add the flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the wet mixture and stir until just combined. Gently fold in desired mix-ins.
- Scoop portions of the dough onto the prepared baking sheet or fill muffin tin. Sprinkle reserved cheese or feta on top. Bake for about 25 minutes until golden and firm. Allow to cool for 10 minutes before serving or storing.
Notes
Store leftover biscuits in an airtight container for up to 3 days or freeze for up to 3 months. To reheat, microwave for 30 seconds or bake at 350°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 2g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 186mg