Breakfast Protein Biscuits with Spinach, Ham, Cheddar, and Feta Recipe

Introduction

Start your day with these hearty Breakfast Protein Biscuits that combine creamy Greek yogurt, eggs, and savory mix-ins like ham, spinach, and cheese. They’re packed with flavor and perfect for a protein-rich morning meal that’s easy to make ahead.

Ingredients

• 1 ¾ cups plain 2% Greek yogurt
• 4 eggs
• 2 ½ cups all-purpose flour
• ¼ cup ground flaxseed
• 1 tsp garlic powder
• ½ tsp red pepper flakes
• 1 tbsp baking powder
• 2 tsp salt
• 1.5 cups spinach, chopped
• ½ cup chives, finely diced
• 1.5 cups cheddar cheese, shredded (divided)
• 2 cups cooked ham, diced
• ½ cup sun-dried tomatoes, chopped
• 2 cups Italian chicken sausage, cooked and removed from casing
• 1.5 cups feta cheese
• 1.5 cups spinach, chopped
• 2 tsp dried basil

Instructions

1. Step 1: Preheat your oven to 400°F and line a baking tray with parchment paper.
2. Step 2: In a medium bowl, whisk together the Greek yogurt and eggs. In another bowl, combine the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, mixing well until fully incorporated.
4. Step 4: Fold in the chopped spinach, chives, cooked ham, sun-dried tomatoes, cooked sausage, dried basil, 1 cup of cheddar cheese, and the feta cheese. Mix thoroughly—using your hands can help ensure everything is well combined.
5. Step 5: Lightly flour your hands and shape the dough into 12 even-sized disks, about 1 inch thick and roughly ⅓ cup of dough each. Place them evenly spaced on the prepared baking tray(s). Sprinkle the remaining cheddar cheese on top of the biscuits.
6. Step 6: Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F and bake an additional 20 minutes without opening the oven door. The biscuits are done when their bottoms are golden brown and the tops begin to brown.

Tips & Variations

• Feel free to swap Italian chicken sausage with turkey sausage or omit meat for a vegetarian version.
• Use fresh herbs like basil and chives for brighter flavor, or substitute with dried herbs if you don’t have fresh ones on hand.
• If you prefer a spicier biscuit, increase the red pepper flakes slightly or add a pinch of cayenne pepper.
• For a dairy-free alternative, try using a plant-based yogurt and omit the cheeses or use vegan cheese substitutes.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F for about 10 minutes or microwave for 30–45 seconds until heated through. These biscuits also freeze well—freeze in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures like regular flour. Be sure the blend includes xanthan gum for proper texture.

Can I prepare the dough ahead of time?

You can prepare the dough and refrigerate it for up to one day before baking. Let the dough come to room temperature before shaping and baking for best results.

Breakfast Protein Biscuits with Spinach, Ham, Cheddar, and Feta Recipe

Print Recipe

★★★★★

4.5 from 89 reviews

These Breakfast Protein Biscuits are a savory, nutrient-packed start to your day, combining Greek yogurt, eggs, spinach, herbs, and a medley of cheeses and meats for a flavorful and filling morning treat. Perfectly baked to golden perfection, these biscuits offer a delicious balance of protein and vegetables.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1 tbsp baking powder
• 2 tsp salt

Mix-ins

• 1.5 cups spinach (chopped)
• 1.5 cups spinach (chopped) (additional)
• 1/2 cup chives (finely diced)
• 2 tsp dried basil
• 1.5 cups cheddar cheese (shredded, divided)
• 1.5 cups feta cheese
• 2 cups cooked ham (diced)
• 1/2 cup sun dried tomatoes (chopped)
• 2 cups Italian chicken sausage (cooked, removed from casing)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking tray with parchment paper to prepare for baking.
2. Mix Wet Ingredients: In a medium mixing bowl, whisk together the plain Greek yogurt and eggs until smooth and fully combined.
3. Combine Dry Ingredients: In a separate medium bowl, mix together all-purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt for the dry base.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients bowl, stirring well to form a cohesive dough.
5. Add Mix-ins: Incorporate the chopped spinach, chives, dried basil, one cup of shredded cheddar cheese, diced ham, cooked Italian chicken sausage, sun dried tomatoes, and crumbled feta cheese into the dough. Use your hands if needed to ensure all ingredients are evenly distributed.
6. Shape Biscuits: Lightly flour your hands and divide the dough into 12 equal portions. Shape each portion into a 1-inch thick round biscuit, approximately 1/3 cup of dough each. Place the biscuits spaced evenly on the prepared baking sheet(s).
7. Add Topping Cheese: Sprinkle the remaining cheddar cheese evenly over the tops of the biscuits to create a cheesy crust during baking.
8. Bake Biscuits: Bake in the preheated oven at 400°F for 5 minutes to start, then reduce the temperature to 350°F (177°C) and continue baking for an additional 20 minutes. Avoid opening the oven during this process to ensure even cooking.
9. Check Doneness: Your biscuits are done when the bottoms turn golden brown and the tops begin to brown. Remove from the oven and allow to cool slightly before serving.

Notes

• For best results, ensure all meats are fully cooked before adding to the batter.
• You can customize the mix-ins by swapping meats or cheeses according to preference.
• If you prefer a spicier biscuit, increase the red pepper flakes slightly.
• These biscuits freeze well; store in an airtight container for up to 3 months.
• Reheat in the oven or toaster oven for best texture retention.

Keywords: breakfast biscuits, protein biscuits, savory biscuits, spinach biscuits, cheese biscuits, ham biscuits, Greek yogurt biscuits