Breakfast Protein Biscuits with Spinach, Chives, and Cheddar Recipe
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.
- 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
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
- 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.
- 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.
- Mix Wet Ingredients: In a separate bowl, beat together the Greek yogurt and large eggs until smooth and well combined.
- 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.
- Add Veggies and Cheese: Stir in the wilted spinach, chopped chives, and shredded cheddar cheese until everything is evenly incorporated into the batter.
- Fill Muffin Tin: Divide the biscuit mixture evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- 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.
- 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
