Breakfast Protein Biscuits Recipe

This Breakfast Protein Biscuits Recipe is tender, cheesy, and packed with ham and spinach for a hearty bite. It’s freezer-friendly, quick to make, and perfect for fueling busy mornings with lasting energy.

Why You’ll Love This Breakfast Protein Biscuits Recipe

This Breakfast Protein Biscuits Recipe is the kind of morning win you’ll be grateful for all week. Each biscuit is packed with protein from Greek yogurt, eggs, cheese, and ham, which helps keep you full and satisfied longer than a regular carb-heavy breakfast.

The mix of spinach, flaxseed, and chives adds both nutrition and flavor, while the golden baked cheddar on top gives every bite a cozy, cheesy finish.

You can also customize this recipe easily, swapping in jalapeños and cheddar for spice, or going meatless with veggies for a lighter version.

These biscuits store and freeze beautifully, so they’re great for meal prep. Heat one up in the toaster or air fryer, and you’ve got a warm, protein-rich breakfast ready in minutes.

Best of all, this recipe is family-friendly, portable, and hearty enough to replace a full meal.

Ingredients You’ll Need for the Breakfast Protein Biscuits Recipe

Here’s everything you’ll need to make 12 biscuits:

• 1¾ cups plain Greek yogurt (0%, 2%, or 5%)
• 4 eggs
• 2½ cups all-purpose flour (or whole wheat baking flour)
• ¼ cup ground flaxseed (or substitute with ¼ cup more flour)
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1.5 cups spinach, chopped (fresh or defrosted frozen)
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded (divided)
• 2 cups cooked ham, diced

Greek yogurt keeps the biscuits moist while boosting protein, flaxseed adds fiber and nuttiness, and spinach delivers vitamins while blending seamlessly into the dough. This Breakfast Protein Biscuits Recipe balances hearty flavor with healthy ingredients.

Step-by-Step Instructions

Prep and Mix the Wet Ingredients

Preheat your oven to 400°F and line a baking sheet with parchment. In one bowl, whisk Greek yogurt with eggs until smooth.

Combine Dry Ingredients

In a separate bowl, mix flour, flaxseed, garlic powder, red pepper flakes, baking powder, and salt. Gradually stir dry ingredients into the wet mixture until a sticky dough forms.

Add Mix-Ins and Form Biscuits

Fold in spinach, chives, 1 cup cheddar, and ham. If needed, use your hands to mix everything evenly. Lightly flour your hands, scoop about ⅓ cup dough for each biscuit, and form 12 rounds. Place them on the tray and top each with a sprinkle of the remaining cheese.

Baking Process with Two-Stage Temperature Method

Bake at 400°F for 5 minutes to set the shape, then reduce the heat to 350°F without opening the oven. Bake another 20 minutes until the bottoms are golden and tops lightly browned. Remove and cool slightly before serving.

Recipe Notes and Pro Tips

The dough will be sticky, so lightly flouring your hands helps with shaping. Parchment or a silicone mat prevents sticking, and a cookie scoop makes portioning much easier. These biscuits bake denser than traditional buttery biscuits since they’re made with yogurt instead of cream, but that’s what makes them hearty and protein-rich. For best results, don’t open the oven during baking. Let them cool for at least 5 minutes before serving so they set fully. This Breakfast Protein Biscuits Recipe works best when you keep the baking process simple and precise.

Substitutions and Variations

You can easily switch things up based on your taste. Use gluten-free flour if needed, though texture may vary. Swap the cheese with dairy-free options and omit ham for vegetarian biscuits. To go fully vegan, use dairy-free yogurt and cheese along with an egg substitute. Mix-ins are where the fun begins: try jalapeño and cheddar for a spicy kick, broccoli and cheese for veggie lovers, or sausage and cheese for extra heartiness. Red pepper and feta also make a tasty Mediterranean twist. No matter what variation you choose, the Breakfast Protein Biscuits Recipe will always deliver a satisfying and filling start to your day.

Storage and Reheating Instructions

These biscuits last up to 5 days in the fridge when stored in an airtight container. For longer storage, freeze them for up to 3 months with parchment between layers. When ready to enjoy, defrost overnight in the fridge. To reheat, pop them in a toaster oven or air fryer for a crisp outside, or microwave for quick convenience. If reheating from frozen, an air fryer works best to bring back that warm, slightly crispy bite. That’s why this Breakfast Protein Biscuits Recipe is ideal for meal prep and busy mornings.

Related Recipes to Try

If you loved this Breakfast Protein Biscuits Recipe, you’ll also enjoy these: try making Baked Protein Pancake Bowls for a High-Protein Start, Easy Sausage Pancake Bites for a Hearty Morning Meal, or Blueberry Cottage Cheese Muffins Packed with Protein. For a quick savory option, don’t miss Air Fryer Egg and Cheese Toast for a Quick Protein Breakfast.

Conclusion

This Breakfast Protein Biscuits Recipe is proof that mornings don’t have to be boring or rushed. It’s hearty, satisfying, and packed with flavor while also being easy to prep ahead. Whether you enjoy them fresh from the oven or from your freezer stash, these biscuits make a protein-filled breakfast that works for everyone. And if you’re looking for more cozy breakfast ideas, check out my latest inspiration board on Pinterest.

Print