High-Protein Breakfast Biscuits with Ham and Cheese

Start your day right with these delicious high-protein breakfast biscuits packed with ham and cheese. They are incredibly easy to make, taste amazing, and provide sustained energy to keep you going. Perfect for busy mornings or a satisfying weekend brunch.

Gather these ingredients for fantastic breakfast protein biscuits.

• Greek yogurt
• Eggs
• All-purpose flour
• Ground flaxseed
• Garlic powder
• Red pepper flakes
• Baking powder
• Salt
• Fresh spinach
• Fresh chives
• Cheddar cheese
• Cooked ham

Make these protein biscuits your own with simple swaps.

• Greek Yogurt: Use whole milk Greek yogurt for a richer biscuit. For a dairy-free option, try a thick, unsweetened plant-based yogurt like coconut or soy, ensuring it’s soy-kefir for a similar tang.
• Flour: Whole wheat flour can be substituted for half of the all-purpose flour for added fiber. For a gluten-free version, use a good quality 1-to-1 gluten-free baking blend.
• Cheese: Monterey Jack, Colby, or a “Mexican blend” cheese works well. For a dairy-free option, use your favorite dairy-free shredded cheese blend.
• Ham: Cooked turkey or chicken can replace the ham. Omit for a vegetarian option.
• Spinach: Kale or other leafy greens can be used. Ensure they are finely chopped.

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This step is crucial to prevent sticking and ensure easy cleanup. A properly preheated oven is key for even baking and a great biscuit texture.
2. Combine Wet Ingredients: In a medium mixing bowl, thoroughly whisk together the plain 2% Greek yogurt and the eggs. Whisking until smooth ensures these wet ingredients are perfectly combined, creating a stable base for the biscuit dough.
3. Combine Dry Ingredients: In a separate medium mixing bowl, combine the all-purpose flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt. Mix these dry ingredients well. This ensures the leavening agent and seasonings are evenly distributed throughout the flour mixture.
4. Combine Wet and Dry: Gradually add the mixed dry ingredients to the wet ingredients in the bowl. Stir gently until just combined. Avoid overmixing; a few streaks of flour are acceptable. Overmixing develops the gluten too much, leading to tough biscuits.
5. Add Fillings: To the dough, add the chopped spinach, finely diced chives, 1 cup of the shredded cheddar cheese, and the diced cooked ham. Mix everything together until it’s well distributed. You might find it easiest to use your hands for this step, ensuring every part of the dough gets some of the delicious fillings.
6. Shape Biscuits: Lightly flour your hands. Divide the dough into 12 equal portions. Shape each portion into a roughly 1-inch round disk. Each portion will be about ⅓ cup of dough. Lightly floured hands prevent the sticky dough from clinging to you.
7. Arrange and Top: Place the shaped biscuits onto your prepared baking sheet. Ensure they have some space between them for even cooking. You might need to use two baking sheets depending on their size. Sprinkle the remaining 1 cup of cheddar cheese evenly over the tops of the biscuits.
8. Bake: Place the baking sheet(s) in the preheated 400°F (200°C) oven. Bake for 5 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20 minutes. Do not open the oven door during the baking process. Your protein biscuits are ready when their bottoms are golden brown, and the tops are just starting to turn golden.

• Overmixing the Dough: This is the most common mistake when making biscuits. If you mix the flour mixture too much with the wet ingredients, the biscuits will be tough and dense, not light and fluffy. Mix only until the dry ingredients are just incorporated.
• Not Preheating the Oven Properly: Placing biscuits in a not-yet-hot oven can lead to flat, dense results. Biscuits need to hit a hot oven immediately to get that initial lift and create a flaky texture. Ensure your oven reaches the specified temperature before you put the biscuits in.

• Spicy Breakfast Biscuits: Add more red pepper flakes or a pinch of cayenne pepper for extra heat. Consider adding diced jalapeños for a fresh kick.
• Herb Garden Biscuits: Incorporate other fresh herbs like parsley, dill, or rosemary into the dough along with the chives.
• Veggie Lover’s Biscuits: Load them up with finely chopped bell peppers, onions, or mushrooms (sautéed first to remove excess moisture).

• Serve these warm as a standalone breakfast with a side of fruit.
• Top with a poached or fried egg for an extra protein boost and a runny yolk.
• Enjoy them with a dollop of sour cream or Greek yogurt for added creaminess.
• Pair with a simple side salad for a satisfying brunch.

Can I make this ahead?

Yes, you can prepare the dough ahead of time. Store it in the refrigerator for up to 24 hours before shaping and baking. For longer storage, bake the biscuits and then freeze them.

How do I store leftovers?

Store cooled, leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They also freeze well for longer storage.

These high-protein breakfast biscuits are a game-changer for busy mornings. They are satisfying, delicious, and packed with the nutrients you need to power through your day. Enjoy making and eating them!

High-Protein Breakfast Biscuits with Turkey and Cheese

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist, high-protein breakfast biscuits loaded with spinach, turkey, and cheddar cheese. These easy-to-prepare baked treats combine Greek yogurt, flaxseed, and eggs for a nutrient-packed morning meal that’s halal-friendly and satisfyingly savory.

• Author: basma
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Yield: 12 biscuits
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Plain 2% Greek yogurt, 1 + ¾ cups
Eggs, 4
All-purpose flour, 2 + ½ cups
Ground flaxseed, ¼ cup
Garlic powder, 1 teaspoon
Red pepper flakes, ½ teaspoon
Baking powder, 1 tablespoon
Salt, 2 teaspoons
Fresh spinach, chopped, 1.5 cups
Chives, finely diced, ½ cup
Cheddar cheese, shredded (1 cup for topping, ½ cup for dough)
Cooked turkey, diced or ground, 2 cups

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C)
Combine Greek yogurt, eggs, chopped spinach, and chives in a bowl and mix until smooth
In a separate bowl, whisk flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes
Gradually add the wet mixture to the dry ingredients
Fold in ½ cup shredded cheddar and 2 cups cooked turkey
Divide dough into 12 portions and shape into biscuits
Place on a baking sheet and top each with 2 tablespoons cheddar cheese
Bake for 20-25 minutes until golden and firm

Notes

Replace ham with cooked turkey for halal compliance
Cheddar cheese and flaxseed enhance protein content
Adjust salt to taste; reduce by ½ tsp if using salted turkey
Store leftovers in airtight containers for 3 days

Nutrition

• Serving Size: 1 biscuit
• Calories: 200
• Sugar: 2g
• Sodium: 800mg
• Fat: 7g
• Saturated Fat: 2g
• Carbohydrates: 10g
• Fiber: 0.5g
• Protein: 15g
• Cholesterol: 75mg