Protein-Packed Breakfast Biscuits

# Breakfast Protein Biscuits: A Wholesome Start to Your Day

Imagine waking up to the enticing aroma of freshly baked biscuits wafting through your kitchen. The golden crust gives way to a soft, savory interior bursting with flavors from melted cheddar and vibrant spinach. Each bite is a comforting embrace, providing a satisfying nod to both robust nutrition and heartfelt family gatherings. Whether you’re fueling a busy morning, prepping for a festive brunch, or simply indulging in a cozy breakfast at home, these Breakfast Protein Biscuits are the perfect solution for anyone seeking nourishment without sacrificing taste.

## Recipe Details

- **Prep Time:** 15 minutes
- **Cook Time:** 25 minutes
- **Total Time:** 40 minutes
- **Servings:** 12 biscuits
- **Difficulty Level:** Easy

## Nutrition Highlights

Each serving of these delightful biscuits packs a nutritional punch while remaining irresistibly tasty. Here’s what you can expect:

- **Calories:** 245
- **Protein:** 14g
- **Carbs:** 30g
- **Fat:** 8g
- **Fiber:** 3g
- **Sodium:** 480mg
  
(Source: USDA FoodData Central)

## Why Make This Recipe

These Breakfast Protein Biscuits are not just your average morning fare—they're a celebratory chorus of flavors and textures that remind us of love and care. Made with nutrient-dense ingredients like Greek yogurt and spinach, they provide a wholesome boost to your morning routine. Imagine gathering with family over a warm batch of these biscuits, filled with laughter and heartwarming stories. They’re particularly perfect for those busy mornings when you need something quick and satisfying that won’t compromise your health goals.

## How to Make Breakfast Protein Biscuits

### Step-by-Step Instructions

1. **Preheat the Oven:** Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
   
2. **Mix the Wet Base:** In a large bowl, whisk together:
   - 1¾ cups Plain 2% Greek Yogurt
   - 4 Large Eggs (at room temperature)
   until smooth.

3. **Add the Dry Ingredients:** To the wet mixture, stir in:
   - 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 (if you like a bit of heat)
   Mix until just combined.

4. **Fold in the Mix-Ins:** Gently incorporate:
   - 1½ cups Wilted, squeezed dry Spinach
   - ½ cup Chopped Chives
   - 1½ cups Cheddar Cheese (save ½ cup for topping)
   - 2 cups Diced Ham (or substitute with cooked Italian Chicken Sausage)
   - ½ cup Chopped Sun-Dried Tomatoes
   - 1½ cups Feta Cheese (save ½ cup for topping)

5. **Scoop the Dough:** Use a ⅓ cup measuring cup to scoop the dough; place it on your prepared baking sheet or fill each muffin well.

6. **Top & Bake:** Sprinkle the reserved cheese on top of each biscuit. Bake for 25 minutes or until golden and firm.

7. **Cool & Serve:** Let the biscuits cool for about 10 minutes before serving.

**Practical Tips:** Avoid overmixing the dough to keep your biscuits tender, and use a toothpick to check for doneness if you’re unsure.

## Serving Suggestions

These biscuits shine in versatility. Serve them fresh from the oven, lightly buttered, alongside a piping hot cup of coffee or a refreshing herbal tea. They also pair wonderfully with a vibrant fruit salad or sliced avocado for a well-rounded morning meal. For a delightful brunch gathering, consider offering a spread of your favorite jams or honey to complement the savory flavors.

## How to Store

To keep your Breakfast Protein Biscuits fresh:

- **Room Temperature:** Enjoy them within 1-2 days.
- **Refrigeration:** Store in an airtight container for up to 5 days.
- **Freezer:** They freeze beautifully for up to 3 months. Just thaw and reheat in the oven to enjoy them warm!

## Expert Tips

For the best results, consider using freshly grated cheese rather than pre-shredded, which often contains anti-caking agents that can affect the melt quality. For an extra nutritional boost, feel free to substitute half of the all-purpose flour with whole wheat flour for a heartier texture and added benefits.

## Delicious Variations

- **Mediterranean Twist:** Swap the ham for roasted red peppers, olives, and a sprinkle of oregano for a Mediterranean flair.
- **Vegan Option:** Replace Greek yogurt with a plant-based yogurt and use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) for a vegan alternative.
- **Gluten-Free:** Substitute with a gluten-free all-purpose flour blend to cater to gluten-sensitive diets.

## Frequently Asked Questions

1. **Can I use plain yogurt instead of Greek yogurt?**
   - Yes, but your biscuits may be less dense and slightly tangy.

2. **What can I substitute for chives?**
   - Green onions or finely chopped onions can be a great alternative.

3. **How long do leftovers last?**
   - Keep refrigerated for up to 5 days or freeze for longer storage.

## Conclusion

These Breakfast Protein Biscuits are a delightful and nutritious way to start your day, bringing together flavors and textures that your family will love. We invite you to try this recipe, share your results, and connect with a community of fellow food enthusiasts. Happy baking!

Breakfast Protein Biscuits

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• Author: michael
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Diet: High Protein

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Description

A wholesome start to your day with savory biscuits filled with cheddar, spinach, and nutrient-dense ingredients.

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Ingredients

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• 1¾ cups Plain 2% Greek Yogurt
• 4 Large Eggs
• 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
• 1½ cups Wilted, squeezed dry Spinach
• ½ cup Chopped Chives
• 1½ cups Cheddar Cheese (plus ½ cup for topping)
• 2 cups Diced Ham (or Italian Chicken Sausage)
• ½ cup Chopped Sun-Dried Tomatoes
• 1½ cups Feta Cheese (plus ½ cup for topping)

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Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a muffin tin.
2. In a large bowl, whisk together Greek yogurt and eggs until smooth.
3. Stir in flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.
4. Fold in spinach, chives, cheddar, ham (or sausage), sun-dried tomatoes, and feta.
5. Scoop the dough using a ⅓ cup measuring cup and place on the prepared baking sheet or fill muffin wells.
6. Sprinkle reserved cheese on top of each biscuit. Bake for 25 minutes or until golden and firm.
7. Let the biscuits cool for about 10 minutes before serving.

Notes

Avoid overmixing the dough for tender biscuits. Use a toothpick to check for doneness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 245
• Sugar: 1g
• Sodium: 480mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 160mg