Breakfast Protein Biscuits with Spinach, Chives, and Cheddar Recipe

Introduction

Start your morning with these hearty Breakfast Protein Biscuits that combine wholesome ingredients like Greek yogurt, eggs, and spinach. They’re easy to make, packed with flavor, and perfect for a nourishing boost any day of the week.

Ingredients

• 1 cup Plain 2% Greek Yogurt
• 2 large Eggs, room temperature preferred
• 1 cup All-Purpose Flour (substitute with gluten-free blend if needed)
• 2 tablespoons Ground Flaxseed (chia seeds can be used)
• 1 tablespoon Baking Powder (ensure freshness)
• 0.5 teaspoon Salt (kosher or sea salt preferred)
• 0.5 teaspoon Garlic Powder (fresh minced garlic may be substituted)
• 0.25 teaspoon Red Pepper Flakes (optional)
• 1 cup Spinach, wilted and squeezed dry
• 2 tablespoons Chives, chopped
• 1 cup Cheddar Cheese, shredded (substitute with favorite cheese if desired)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it lightly or using muffin liners.
2. Step 2: In a large mixing bowl, whisk together the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes.
3. Step 3: In a separate bowl, beat together the Greek yogurt and eggs until smooth.
4. Step 4: Gently fold the wet mixture into the dry ingredients using a spatula until just combined, being careful not to overmix.
5. Step 5: Stir in the wilted spinach, chopped chives, and shredded cheddar cheese until evenly incorporated.
6. Step 6: Divide the biscuit mixture among the prepared muffin cups, filling them about three-quarters full.
7. Step 7: Bake for 20-22 minutes until golden brown and a toothpick inserted into the center comes out clean.
8. Step 8: Allow to cool slightly in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use fresh minced garlic instead of garlic powder for a stronger, more aromatic flavor.
• Substitute cheddar cheese with feta or mozzarella for a different cheesy twist.
• Try adding cooked bacon or sausage bits for an extra protein punch.
• For gluten-free biscuits, replace all-purpose flour with an equal amount of gluten-free all-purpose flour blend.

Storage

Store these biscuits in an airtight container at room temperature for up to 5 days. For longer storage, freeze individually wrapped biscuits for up to 2 months. To reheat, warm them in a microwave or toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits vegan?

This recipe relies on Greek yogurt and eggs for structure and protein. For a vegan version, you could try dairy-free yogurt and a flaxseed or chia egg substitute, but texture and taste may vary.

Can I prepare the batter ahead of time?

Yes, you can prepare the batter the night before and keep it covered in the refrigerator. Stir gently before baking to ensure even texture.

Breakfast Protein Biscuits with Spinach, Chives, and Cheddar Recipe

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5 from 194 reviews

Start your day with these wholesome and protein-rich Breakfast Protein Biscuits packed with Greek yogurt, spinach, and cheddar cheese. They are easy to make, bursting with flavor, and perfect for a nutritious morning boost.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 20-22 minutes
• Total Time: 30-32 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Batter

• 1 cup Plain 2% Greek Yogurt
• 2 large Eggs, room temperature preferred
• 1 cup All-Purpose Flour (substitute with gluten-free blend if needed)
• 2 tablespoons Ground Flaxseed (chia seeds can be used)
• 1 tablespoon Baking Powder (ensure freshness)
• 0.5 teaspoon Salt (kosher or sea salt preferred)
• 0.5 teaspoon Garlic Powder (fresh minced garlic may be substituted)
• 0.25 teaspoon Red Pepper Flakes (optional)

For the Veggies

• 1 cup Spinach (wilted & squeezed dry)
• 2 tablespoons Chives (chopped)

For the Cheese

• 1 cup Cheddar Cheese (shredded, substitute with favorite cheese if desired)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it lightly or using muffin liners to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes, ensuring even distribution.
3. Mix Wet Ingredients: In a separate bowl, beat together the Greek yogurt and large eggs until smooth and well combined.
4. Combine Mixtures: Gently fold the wet mixture into the dry ingredients with a spatula until just combined; be careful not to overmix to keep the biscuits tender.
5. Add Veggies and Cheese: Stir in the wilted spinach, chopped chives, and shredded cheddar cheese until everything is evenly incorporated into the batter.
6. Fill Muffin Tin: Divide the biscuit mixture evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
7. Bake Biscuits: Bake in the preheated oven for 20-22 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the biscuits to cool slightly in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• For the best texture, store biscuits in an airtight container for up to 5 days or freeze individually wrapped for up to 2 months.
• Reheat in a microwave or toaster oven before serving to enjoy them warm and fresh.
• Substitute all-purpose flour with a gluten-free blend if you prefer gluten-free biscuits.
• Red pepper flakes are optional and can be omitted for a milder flavor.

Keywords: protein biscuits, breakfast biscuits, Greek yogurt biscuits, healthy breakfast, cheesy spinach biscuits, easy breakfast recipe