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Breakfast Protein Biscuits with Ham, Cheese, Chives, and Spinach or Italian Sausage, Sun-Dried Tomatoes, and Feta Recipe

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4.6 from 68 reviews

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.

Ingredients

Base

  • 1 and 3/4 cups plain 2% Greek yogurt
  • 4 large eggs, at room temperature
  • 2 and 1/2 cups all-purpose flour
  • 1/4 cup ground flaxseed
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes, optional

Ham and Cheese Chive Add-ins

  • 1 and 1/2 cups fresh spinach, wilted and squeezed dry
  • 1/2 cup chives, chopped
  • 1 and 1/2 cups shredded cheddar cheese, divided (reserve 1/2 cup)
  • 2 cups diced ham

Mediterranean Sausage Add-ins

  • 2 cups cooked Italian chicken sausage, crumbled
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 and 1/2 cups crumbled feta cheese, divided (reserve 1/2 cup)
  • 2 teaspoons dried basil or 1/4 cup fresh basil (if using fresh, add after baking)

Instructions

  1. 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.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the plain Greek yogurt and eggs until the mixture is smooth and well combined.
  3. 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.
  4. 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).
  5. Portion the dough: Spoon approximately 1/3 cup of dough per biscuit onto the prepared baking sheet or into the muffin tin wells for uniform size and even baking.
  6. Add topping: Sprinkle the reserved shredded cheddar cheese or crumbled feta cheese over the tops of each biscuit for a cheesy crust.
  7. Bake: Bake the biscuits in the preheated oven for 25 minutes or until they are golden brown on top and set inside.
  8. Cool: Remove the biscuits from the oven and allow them to cool on the baking sheet for 10 minutes before serving or storing.
  9. 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.

Find it online: https://sweetworldcooks.com/breakfast-protein-biscuits-with-ham-cheese-chives-and-spinach-or-italian-sausage-sun-dried-tomatoes-and-feta-recipe/