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Savory Breakfast Protein Biscuits

Quick and easy savory biscuits made with Greek yogurt, eggs, cheese, and spinach, perfect for meal prep and on-the-go breakfasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast, Snack
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Plain 2% Greek Yogurt For tangy flavor and moisture
  • 2 large Eggs (room temperature preferred)
Dry Ingredients
  • 1 cup All-Purpose Flour Substitute with gluten-free blend if needed
  • 2 tablespoons Ground Flaxseed Can substitute with chia seeds
  • 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, for added heat
Mix-ins
  • 1 cup Spinach Wilted & squeezed dry to avoid sogginess
  • 2 tablespoons Chives Chopped
  • 1 cup Cheddar Cheese Shredded; can substitute with favorite cheese if desired

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
  2. In a large bowl, whisk together the Greek yogurt and eggs until smooth and slightly glossy.
Mixing
  1. In a separate bowl, stir together flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes to combine well.
  2. Fold the dry ingredients into the yogurt-egg mixture until just combined, avoiding overmixing.
  3. Gently fold in the squeezed spinach, chopped chives, and shredded cheddar.
Baking
  1. Drop rounded tablespoons of batter onto the prepared baking sheet, spacing them slightly apart.
  2. Bake for 15-20 minutes until puffed and lightly golden on the edges, and the center feels set.
  3. Let cool on the baking sheet for a few minutes before serving or storing.

Notes

These biscuits can be stored in an airtight container in the fridge for up to 4 days, or frozen individually for up to 3 months. Reheat in a warm oven.