Tender, cheesy, protein-packed biscuits with Greek yogurt, eggs, cheddar, spinach, and ham. Freezer-friendly and perfect for meal prep breakfasts.

Scale

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 use 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

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1. Preheat oven to 400°F. Line a baking sheet with parchment.

2. Whisk Greek yogurt and eggs in a bowl until smooth.

3. In a second bowl, mix flour, flaxseed, garlic powder, red pepper flakes, baking powder, and salt.

4. Gradually stir dry mix into wet mix until a sticky dough forms.

5. Fold in spinach, chives, 1 cup cheddar, and ham. Mix with hands if needed.

6. Lightly flour hands. Portion about ⅓ cup dough each to form 12 round biscuits. Place on tray.

7. Top each biscuit with remaining cheddar.

8. Bake at 400°F for 5 minutes. Without opening the oven, reduce heat to 350°F and bake 20 minutes more.

9. Remove when bottoms are golden and tops lightly browned. Cool a few minutes before serving.

Use parchment or a silicone mat to prevent sticking.

Lightly flour hands or use a cookie scoop for easy portioning.

Texture is denser and heartier than traditional butter biscuits due to lower fat.

Makes 12 biscuits. Store refrigerated up to 5 days or freeze up to 3 months with parchment between layers.

Defrost overnight; reheat in toaster, air fryer, or microwave.

Customize with jalapeño & cheddar, sausage & cheese, red pepper & feta, or broccoli & cheese.

Gluten-free flour and dairy-free swaps can work, but results may vary.

Omit meat and use dairy-free yogurt/cheese to make it vegan. Naturally nut-free.