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Breakfast Protein Biscuits stacked on a plate with cheddar, spinach, and chives

Easy Breakfast Protein Biscuits for Busy Mornings

Emily Wilson
These Easy Breakfast Protein Biscuits are savory, freezer friendly, and perfect for busy mornings. Made with Greek yogurt, eggs, spinach, and cheddar cheese, they are a practical high protein breakfast for meal prep, school mornings, and grab and go days.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 12 biscuits
Calories 140 kcal

Equipment

  • 12-cup muffin pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Wire rack

Ingredients
  

Dry Ingredients

  • 1 cup all purpose flour about 120 g
  • 2 tablespoons ground flaxseed about 14 g
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Wet Ingredients

  • 1 cup plain Greek yogurt about 240 g
  • 2 large eggs

Mix Ins

  • 1 cup spinach wilted and squeezed very dry, about 30 g
  • 2 tablespoons chives chopped
  • 1 cup cheddar cheese shredded, about 110 g

Instructions
 

  • Preheat the oven to 375°F, or 190°C. Grease a 12 cup muffin pan or line it with muffin liners.
    In a large mixing bowl, whisk together the flour, ground flaxseed, baking powder, salt, garlic powder, black pepper, and red pepper flakes if using.
    In a medium bowl, whisk the Greek yogurt and eggs until well combined.
    Add the wet mixture to the dry ingredients and stir gently until just combined. Fold in the spinach, chives, and shredded cheddar cheese. Do not overmix.
    Divide the batter evenly among the muffin cups, filling each about three quarters full.
    Bake for 20 to 22 minutes, or until the tops are lightly golden and the centers are set.
    Let the biscuits cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm, or cool completely before storing.

Notes

Squeeze the spinach very well before adding it to the batter so the biscuits do not turn soggy.
For extra protein, stir in a small amount of cooked turkey sausage or lean ham.
These biscuits freeze well for up to 2 months. Reheat in the microwave, toaster oven, or oven until warmed through.
For kid friendly school breakfasts, bake the batter in a mini muffin pan and use mild cheddar.
Nutrition Facts:
  • Calories: 140
  • Carbohydrates: 11 g
  • Protein: 8 g
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Cholesterol: 43 mg
  • Sodium: 280 mg
  • Potassium: 120 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Vitamin A: 520 IU
  • Vitamin C: 3 mg
  • Calcium: 170 mg
  • Iron: 1 mg