Description
Wholesome and nutritious breakfast protein biscuits that are easy to prepare and packed with flavor, ideal for busy mornings.
Ingredients
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temp)
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tbsp Baking Powder
- 2 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Red Pepper Flakes (optional)
- 1½ cups Spinach, wilted & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese (½ cup reserved)
- 2 cups Diced Ham
- 2 cups Cooked Italian Chicken Sausage, crumbled
- ½ cup Sun-Dried Tomatoes, chopped
- 1½ cups Feta (½ cup reserved)
- 2 tsp Dried Basil (or ¼ cup fresh, added after baking)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking sheet or muffin tin by greasing it lightly.
- In a bowl, whisk the Greek yogurt and eggs together until smooth.
- In another bowl, combine the flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes.
- Stir the dry ingredients into the yogurt-egg mixture until just combined.
- Gently fold in your choice of mix-ins like the ham and cheddar or sun-dried tomatoes and feta.
- Scoop out about ⅓ cup of dough per biscuit and place on the prepared baking sheet.
- Reserve some cheese and feta to sprinkle on top before baking.
- Bake for about 25 minutes or until golden and firm to the touch.
- Let them cool for 10 minutes before serving or storing.
Notes
Using room-temperature eggs can help achieve a better texture. You can freeze extra biscuits for up to three months.
