Name: Breakfast Protein Biscuits with Ham and Cheddar Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1¾ cups Plain 2% Greek Yogurt; 4 Large Eggs, room temperature; 2½ cups All-Purpose Flour; ¼ cup Ground Flaxseed; 1 tablespoon Baking Powder; 2 teaspoons Salt; 1 teaspoon Garlic Powder; ½ teaspoon Red Pepper Flakes (optional); 1½ cups Spinach, wilted & squeezed dry; ½ cup Chives, chopped; 1½ cups Cheddar Cheese, shredded (½ cup reserved for topping); 2 cups Diced Ham

Ingredients

1¾ cups Plain 2% Greek Yogurt

4 Large Eggs, room temperature

2½ cups All-Purpose Flour

¼ cup Ground Flaxseed

1 tablespoon Baking Powder

2 teaspoons Salt

1 teaspoon Garlic Powder

½ teaspoon Red Pepper Flakes (optional)

1½ cups Spinach, wilted and squeezed dry

½ cup Chives, chopped

1½ cups Cheddar Cheese, with ½ cup reserved for topping

2 cups Diced Ham

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin to prepare for baking.

Step 2: In a large mixing bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and well combined.

Step 3: Add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to the yogurt mixture. Stir gently until just combined; lumps are okay, so avoid overmixing to keep the dough light.

Step 4: Fold in the wilted spinach, chopped chives, cheddar cheese (except the reserved ½ cup), and diced ham using a spatula with a gentle cutting motion to maintain aeration in the dough.

Step 5: Using a ⅓ cup measure or ice cream scoop, portion the dough onto the prepared baking sheet, spacing each biscuit about 2 inches apart. If using a muffin tin, fill wells nearly to the top.

Step 6: Sprinkle the reserved cheddar cheese evenly over the tops of the biscuits for a melty, golden finish.

Step 7: Bake in the preheated oven for about 25 minutes, or until the biscuits are golden brown and firm to the touch.

Step 8: Allow the biscuits to cool for 10 minutes before serving or storing to let them set properly.

Tips & Variations

Use thick Greek yogurt for the best texture. If using regular yogurt, strain it to remove excess liquid or reduce the amount used.

Wet your hands when shaping the sticky dough to prevent it from sticking and to make portioning easier.

Wilt spinach thoroughly and squeeze out all excess moisture to avoid soggy biscuits.

Check that your baking powder is fresh to ensure the biscuits rise properly.

Try swapping diced ham for cooked bacon or sausage for a different savory flavor.

For a vegetarian version, omit ham and add sun-dried tomatoes or olives instead.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5–7 minutes or microwave briefly until heated through. These biscuits also freeze well—wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make these biscuits dairy-free?

To make these biscuits dairy-free, substitute the Greek yogurt with a thick, unsweetened dairy-free yogurt and use a non-dairy cheese alternative. Keep in mind that texture and flavor may vary slightly.

Can I prepare the dough in advance?

Yes, you can prepare the dough the night before and store it covered in the refrigerator. Bring it to room temperature before baking for best results.