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Breakfast Protein Biscuits with Spinach and Cheddar Recipe

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★★★★

4 from 87 reviews

These Breakfast Protein Biscuits offer a wholesome and flavorful start to your day, combining the creaminess of Greek yogurt with the savory goodness of cheddar cheese, spinach, and herbs. Perfectly baked to golden perfection, they deliver a protein-packed, nutrient-rich breakfast that’s quick to prepare and ideal for busy mornings.

Ingredients

Scale

Dry Ingredients

  • 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)

Wet Ingredients

  • 1 cup Plain 2% Greek Yogurt
  • 2 large Eggs (room temperature preferred)

Additional Mix-Ins

  • 1 cup Spinach (wilted & squeezed dry)
  • 2 tablespoons Chives (chopped)
  • 1 cup Cheddar Cheese (shredded, substitute with favorite cheese if desired)

Instructions

  1. Preheat the Oven. Set your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lightly greasing it or lining with muffin cups to ensure the biscuits don’t stick and bake evenly.
  2. Mix Dry Ingredients. In a large mixing bowl, whisk together all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes to create a uniform base for the biscuits.
  3. Combine Wet Ingredients. In a separate bowl, beat the Greek yogurt and eggs thoroughly until the mixture is smooth and well combined, providing moisture and protein to the biscuit batter.
  4. Incorporate Wet into Dry. Gently fold the wet mixture into the dry ingredients using a spatula, combining until just mixed to avoid overworking the flour which could lead to dense biscuits.
  5. Add Vegetables and Cheese. Stir in the wilted and squeezed dry spinach, chopped chives, and shredded cheddar cheese evenly distributing these flavorful ingredients throughout the batter.
  6. Fill Muffin Tin. Spoon the biscuit batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
  7. Bake. Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until the biscuits turn golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and Serve. Remove the biscuits from the oven, allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

  • Use fresh baking powder to ensure the biscuits rise properly.
  • Wilt and thoroughly squeeze dry the spinach to prevent extra moisture making the biscuits soggy.
  • Feel free to substitute cheddar cheese with your favorite cheese variety for a different flavor profile.
  • Allow biscuits to cool slightly for better slicing and handling.
  • Store leftovers in an airtight container and reheat gently before serving.

Keywords: protein biscuits, breakfast recipe, savory biscuits, Greek yogurt biscuits, healthy breakfast, cheesy spinach biscuits, easy morning recipes

Find it online: https://epicrecipebox.com/breakfast-protein-biscuits-with-spinach-and-cheddar-recipe/