Protein Spinach and Cheddar Biscuits Recipe
These Protein Biscuits are a savory, nutrient-packed snack or breakfast option combining creamy Greek yogurt, eggs, and cheddar cheese with flavorful spinach and chives. Packed with protein and fiber from flaxseed, they’re a delicious and wholesome treat, perfect for any time of the day.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Dry Ingredients
- 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)
Wet Ingredients
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temp)
Additional Ingredients
- 1½ cups Spinach, wilted & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese (reserve ½ cup for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes until well combined.
- Combine Wet Ingredients: In another bowl, whisk the Greek yogurt and eggs until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined—avoid overmixing to keep the biscuits tender.
- Add Vegetables and Cheese: Stir in the wilted spinach, chopped chives, and 1 cup of the cheddar cheese evenly throughout the batter.
- Fill Muffin Tin: Divide the biscuit batter evenly into the prepared muffin tin cups, then sprinkle the reserved ½ cup of cheddar cheese on top of each biscuit for a golden cheesy crust.
- Bake: Place the muffin tin in the oven and bake for 20–22 minutes, or until the biscuits are golden brown and cooked through.
- Cool and Serve: Allow the biscuits to cool slightly in the tin before removing and serving warm for best flavor and texture.
Notes
- Wilt and squeeze dry the spinach thoroughly to avoid excess moisture, which can affect biscuit texture.
- Using room temperature eggs helps the batter mix more evenly.
- Feel free to omit red pepper flakes if you prefer a milder biscuit.
- These biscuits can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- Reheat gently in an oven or toaster oven to maintain crispness.
Keywords: protein biscuits, savory biscuits, spinach biscuits, cheesy biscuits, healthy breakfast recipes, Greek yogurt biscuits
