Description
These Breakfast Protein Biscuits are a savory, nutrient-packed start to your day, featuring a delightful combination of Greek yogurt, eggs, spinach, cheeses, and flavorful meats like ham and Italian chicken sausage. Soft yet slightly golden, these biscuits provide a balanced mix of protein and fiber, making them perfect for a wholesome breakfast or brunch option.
Ingredients
Scale
Wet Ingredients
- 1 3/4 cups plain 2% Greek yogurt
- 4 eggs
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup ground flaxseed
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 tablespoon baking powder
- 1 teaspoon salt
Mix-ins
- 1.5 cups spinach, chopped (plus additional 1.5 cups chopped spinach)
- 1/2 cup chives, finely diced
- 1.5 cups cheddar cheese, shredded, divided
- 2 cups cooked ham, diced
- 1/2 cup sun dried tomatoes, chopped
- 2 cups Italian chicken sausage, cooked and removed from casing
- 1.5 cups feta cheese
- 2 teaspoons dried basil
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking tray with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, vigorously whisk together the plain Greek yogurt and eggs until smooth and fully combined.
- Combine Dry Ingredients: In a separate medium bowl, mix together all purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt to evenly distribute the leavening and seasonings.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet yogurt and egg mixture, stirring thoroughly to form a cohesive dough without lumps.
- Add Mix-ins: Fold in the chopped spinach, diced chives, 1 cup of shredded cheddar cheese, cooked diced ham, sun dried tomatoes, cooked Italian chicken sausage, feta cheese, additional 1.5 cups chopped spinach, and dried basil until fully incorporated. Use your hands if necessary to ensure all ingredients are evenly distributed.
- Shape Biscuits: Lightly flour your hands to prevent sticking, then divide the dough into 12 equal portions. Shape each into approximately 1-inch thick round biscuits, using about 1/3 cup of dough per biscuit. Arrange them spaced evenly on the prepared baking tray(s).
- Add Topping: Sprinkle the remaining shredded cheddar cheese evenly over the tops of the biscuits for a golden cheesy finish.
- Bake Biscuits: Place the biscuits in the preheated oven and bake at 400°F for 5 minutes to jumpstart rising. After 5 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 20 minutes without opening the oven door during baking.
- Check for Doneness: The biscuits are done when the bottoms are golden brown and the tops are just beginning to brown. Remove from the oven and allow to cool slightly before serving.
Notes
- Ensure biscuits are spaced properly on the tray to allow for even baking.
- Using your hands to combine mix-ins helps ensure even distribution without overmixing the dough.
- Do not open the oven door during the second baking phase to maintain even temperature and proper rising.
- Ground flaxseed adds fiber and helps bind the dough naturally, complementing the protein from yogurt and eggs.
- Optional: You can substitute cooked bacon or turkey sausage for the Italian chicken sausage to vary the flavor.
