Dinner

Protein Spinach and Cheddar Biscuits Recipe

Bynova cole January 11, 2026January 11, 2026

Introduction

These protein biscuits are a delicious and hearty snack or side, packed with Greek yogurt, eggs, and plenty of flavorful mix-ins. They are easy to make and perfect for breakfast, lunchboxes, or anytime you want a satisfying bite with a nutritional boost.

The image shows a close-up of six golden-brown biscuits piled on a dark baking tray with slightly rough edges. Each biscuit has a textured surface with visible bits of melted orange cheese, green herbs scattered across the top, and small pieces of reddish-brown bacon mixed inside. The biscuits look fluffy with uneven, puffy layers beneath the topping. Some chopped green herbs are sprinkled on the tray around the biscuits. The background has a white marbled texture with a blurred bunch of fresh parsley. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups Plain 2% Greek Yogurt
4 Large Eggs (room temperature)
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 (optional)
1½ cups Spinach, wilted and squeezed dry
½ cup Chives, chopped
1½ cups Cheddar Cheese (reserve ½ cup for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a muffin tin well to prevent sticking.
Step 2: In a large bowl, whisk together the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes if using.
Step 3: In a separate bowl, mix the Greek yogurt and eggs until the mixture is smooth and well combined.
Step 4: Fold the wet ingredients into the dry ingredients gently until just combined; avoid overmixing for tender biscuits.
Step 5: Stir in the wilted spinach, chopped chives, and 1 cup of the cheddar cheese evenly through the batter.
Step 6: Divide the batter evenly into the prepared muffin tin compartments. Sprinkle the reserved ½ cup cheese over the tops of each muffin.
Step 7: Bake for 20 to 22 minutes, or until the biscuits are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Allow the biscuits to cool slightly in the tin before removing and serving warm.

Tips & Variations

For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
Try swapping cheddar for feta or mozzarella for a different cheese flavor.
Use fresh herbs like parsley or dill instead of chives for a fresh twist.
Make them dairy-free by using a plant-based yogurt and cheese alternative.

Storage

Store any leftover protein biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 5–7 minutes or microwave for about 20 seconds until heated through. They can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows a tray filled with several round, golden-brown savory biscuits topped with melted orange cheddar cheese. Each biscuit has a rough texture with visible green spinach pieces and small chunks of pink ham mixed throughout the dough, giving them a colorful, uneven appearance. The baked biscuits are placed close together on a baking sheet lined with a baking mat, and the overall look is warm and homey. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is best for this recipe because it is thick and provides moisture and protein without excess liquid. Using regular yogurt may change the texture, making the biscuits less firm.