Breakfast feels extra special with these Breakfast Protein Biscuits with Ham, Cheese, Chives, and Spinach or Italian Sausage, Sun-Dried Tomatoes, and Feta Recipe. They're a protein-packed way to kick off your day, whether you're prepping for busy mornings or a leisurely weekend brunch. I love how versatile and flavorful they are-choose the classic ham and cheddar blend or go for the Mediterranean spin with sausage, sun-dried tomatoes, and feta. Either way, you'll find these biscuits both satisfying and easy to make.
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What Sets This Apart
What really makes these breakfast protein biscuits shine is their balance between hearty protein and fresh, vibrant flavors. I've made many morning bakes, but these stand out because they're quick to pull together while packing in layers of savory delight you won't get from your average biscuit.
- Consistent Results: Using Greek yogurt creates a moist yet sturdy dough that rises perfectly every time.
- Rich, Balanced Flavor: The combo of cured ham or Italian sausage with fresh herbs and cheese offers complexity without overwhelming.
- Pantry-First Ingredients: Most items are staples, making it simple even on last-minute mornings.
- Weeknight Friendly: You can prep and bake these in under 45 minutes-an almost effortless way to impress any crowd.
Ingredient Snapshot
For the best take on Breakfast Protein Biscuits with Ham, Cheese, Chives, and Spinach or Italian Sausage, Sun-Dried Tomatoes, and Feta Recipe, pick fresh, quality basics. The right mix of moist dairy, spices, and protein ensures flavor and texture come together beautifully.
- Greek yogurt (2% plain): Provides moisture and protein without overpowering tang; avoid nonfat varieties for better texture.
- Fresh eggs at room temperature: Helps blend ingredients smoothly and improves crumb.
- All-purpose flour: The backbone-measure carefully for flaky but tender biscuits.
- Ground flaxseed: Adds subtle nuttiness and extra fiber-don't skip it.
- Baking powder: Use fresh for proper rise; check the date on the box.
- Ham or Italian sausage: Choose pre-cooked ham diced small or fully cooked sausage for ease and bold flavor.
- Cheddar and feta cheeses: Sharp, crumbly cheeses balance the protein and add melting gooeyness.
- Fresh chives and spinach or sun-dried tomatoes and basil: Brighten and personalize your biscuits.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Breakfast Protein Biscuits with Ham, Cheese, Chives, and Spinach or Italian Sausage, Sun-Dried Tomatoes, and Feta Recipe
Step 1 - Prep & Season
First, preheat your oven to 375°F (190°C) and prepare your baking pan-linen a sheet with parchment or grease muffin tins. Whisk together Greek yogurt and room-temperature eggs until they form a smooth, glossy mixture. This will be the base of your dough. When adding the dry ingredients-flour, ground flaxseed, baking powder, salt, garlic powder, and if you like a touch of heat, red pepper flakes-mix gently until just combined. Overmixing can lead to tough biscuits, so keep it light and easy.
Step 2 - Build Flavor
Next, fold in your choice of mix-ins. For the ham and cheese option, toss in diced ham, shredded cheddar, chopped chives, and gently wilted spinach that's been squeezed dry. If you're going Mediterranean, add crumbled cooked Italian sausage, chopped sun-dried tomatoes, crumbled feta cheese (hold back some for topping), and dried basil-add fresh basil after baking for extra zing. The key here is uniform distribution without squashing the dough, so scooping out your dough won't be a struggle.
Step 3 - Finish for Best Texture
Scoop about ⅓ cup of dough per biscuit onto your prepared pan, thick enough for a tender center. Sprinkle the reserved cheese on top to create those golden, toasty crowns everyone loves. Bake for 25 minutes or until each biscuit is beautifully golden and firm to the touch. Avoid opening the oven door too early to maintain consistent rising-by 20 minutes in, you should see a glossy, bouncy surface.
Cook's Notes & Tricks
I've learned that these protein biscuits are forgiving, but a few tricks help them shine every time. Don't skip the drying step for spinach-it keeps excess moisture from sogging your dough. Also, letting the dough sit a couple of minutes before scooping helps it firm up and hold shape better.
- Doneness Cue: The biscuits should be golden on top and spring back gently when pressed.
- Temperature Trick: Room temperature eggs blend better and prevent clumps in your dough.
- Make-Ahead Move: You can mix your dough the night before, cover it tightly, and bake fresh the next morning.
- Avoid This Pitfall: Don't overmix after adding flour-this keeps the biscuits tender, not chewy.
Serve & Enjoy
Finishing Touches
I like these Breakfast Protein Biscuits with Ham, Cheese, Chives, and Spinach or Italian Sausage, Sun-Dried Tomatoes, and Feta Recipe best warm. A pat of butter or a light drizzle of honey can add a lovely contrast, but honestly, they're rich and flavorful enough to stand alone. If you go the Mediterranean route, a sprinkle of fresh basil post-baking brightens every bite.
Pairs Beautifully With
Pair these protein biscuits with a crisp green salad or a bowl of fresh fruit for a balanced meal. A side of creamy avocado or a spoonful of Greek yogurt works wonders for added smoothness. When I serve them straight from the oven, guests love the textures and flavors balanced by something simple and fresh alongside.
Simple Plating Wins
For a quick weeknight plating, stack two biscuits with a smear of butter on a rustic plate and scatter fresh chives or basil. For brunch impressiveness, arrange a small charcuterie board of olives, fresh veggies, and mixed nuts nearby. Visual contrast with vibrant greens and reds always makes the meal feel elevated.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover biscuits in an airtight container in the fridge for up to 3 days. They'll stay moist but might lose a bit of their fresh-baked crispness, which is totally normal. To revive that just-baked feel, give them a quick reheat before serving.
Freezing Tips
These biscuits freeze beautifully. Wrap individually in plastic wrap and pop into a freezer-safe bag for up to a month. When ready to enjoy, thaw overnight in the fridge or reheat directly from frozen with a little extra baking time. It's a perfect way to have breakfast ready on demand.
Reheating Breakfast Protein Biscuits with Ham, Cheese, Chives, and Spinach or Italian Sausage, Sun-Dried Tomatoes, and Feta Recipe Without Drying Out
To reheat without sacrificing moisture, I recommend using the oven or air fryer at 325°F for about 8-10 minutes. For microwave convenience, wrap the biscuit in a damp paper towel and heat in short bursts to prevent drying. This keeps the interior tender while restoring that irresistible crisp crust.
Frequently Asked Questions
You can try substituting a gluten-free all-purpose flour blend, but keep in mind the texture and rise might be slightly different. Adding a binder like xanthan gum can help mimic the texture of wheat flour.
I don't recommend it-fresh spinach contains a lot of moisture that can make the biscuits soggy. Wilting and pressing out excess water before folding it in works best.
Adjust baking time accordingly-smaller biscuits may only take 15-20 minutes, while larger ones could need a few extra minutes. Keep an eye on the golden color and spring back as your doneness guide.
Absolutely! Cooked bacon, turkey sausage, or even smoked salmon would make tasty additions-just make sure whatever protein you add is cooked and diced or crumbled finely.
Final Thoughts
These Breakfast Protein Biscuits with Ham, Cheese, Chives, and Spinach or Italian Sausage, Sun-Dried Tomatoes, and Feta Recipe have become a staple in my kitchen. They're comfort food with a smart nutrition boost and a touch of gourmet charm. Whether you stick to the classic ham and cheddar or explore the Mediterranean flavors, you'll enjoy each bite and the easy prep. Give them a try on your next weekend brunch, or make a batch for quick breakfasts all week-you won't regret it.
PrintFull Recipe
Breakfast Protein Biscuits with Ham, Cheese, Chives, and Spinach or Italian Sausage, Sun-Dried Tomatoes, and Feta Recipe
These Breakfast Protein Biscuits are a delicious and nutritious way to start your day, combining Greek yogurt, eggs, and your choice of savory add-ins like ham and cheese or Mediterranean sausage. Perfectly golden and packed with flavor, they make for a hearty breakfast or snack option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Base
- 1 and ¾ cups plain 2% Greek yogurt
- 4 large eggs, at room temperature
- 2 and ½ 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
Ham and Cheese Chive Add-ins
- 1 and ½ cups fresh spinach, wilted and squeezed dry
- ½ cup chives, chopped
- 1 and ½ cups shredded cheddar cheese, divided (reserve ½ cup)
- 2 cups diced ham
Mediterranean Sausage Add-ins
- 2 cups cooked Italian chicken sausage, crumbled
- ½ cup sun-dried tomatoes, chopped
- 1 and ½ cups crumbled feta cheese, divided (reserve ½ cup)
- 2 teaspoons dried basil or ¼ cup fresh basil (if using fresh, add after baking)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing a muffin tin.
- Mix wet ingredients: In a large mixing bowl, whisk together the plain Greek yogurt and eggs until the mixture is smooth and well combined.
- Add dry ingredients: Add the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes to the wet mixture. Stir gently until just combined, being careful not to overmix.
- Incorporate add-ins: Fold in your choice of add-ins. For the ham and cheese version, add the wilted spinach, chopped chives, shredded cheddar cheese (except reserved amount), and diced ham. For the Mediterranean sausage version, fold in the crumbled cooked Italian chicken sausage, chopped sun-dried tomatoes, feta cheese (except reserved amount), and dried basil (if using fresh basil, wait to add after baking).
- Portion the dough: Spoon approximately ⅓ cup of dough per biscuit onto the prepared baking sheet or into the muffin tin wells for uniform size and even baking.
- Add topping: Sprinkle the reserved shredded cheddar cheese or crumbled feta cheese over the tops of each biscuit for a cheesy crust.
- Bake: Bake the biscuits in the preheated oven for 25 minutes or until they are golden brown on top and set inside.
- Cool: Remove the biscuits from the oven and allow them to cool on the baking sheet for 10 minutes before serving or storing.
- Add fresh basil (optional): If using fresh basil for the Mediterranean sausage version, sprinkle it on top of the biscuits after baking for maximum flavor.
Notes
- Ensure spinach is thoroughly wilted and squeezed dry to avoid excess moisture in the biscuit dough.
- Room temperature eggs help the batter mix more evenly and improve texture.
- Do not overmix the dough once the flour is added to keep the biscuits light and tender.
- Use parchment paper for easy cleanup and to prevent sticking if not using a greased muffin tin.
- Fresh basil is best added after baking to retain its bright flavor and color.
- Leftover biscuits can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- For a dairy-free version, substitute the cheese with a plant-based alternative and use a lactose-free Greek yogurt.
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