Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe is one of those breakfast treats that not only wakes you up with a burst of savory goodness but also fuels your morning with hearty protein and vibrant greens. I love how these biscuits bring together the creamy tang of Greek yogurt, the melty comfort of cheddar, and the salty pop of ham—all wrapped in a tender yet slightly crisp biscuit. Whether you’re crafting a cozy weekend brunch or prepping a grab-and-go breakfast for busy weekdays, these protein-packed biscuits will win over everyone at your table.
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What Makes This So Good
The magic in this Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe comes from the blend of fresh, wholesome ingredients that come together quickly but pack a big punch of flavor and nutrition.
- Big Flavor, Minimal Fuss: The Greek yogurt keeps the biscuits moist and tender, while baking powder gives them a light, fluffy texture.
- Family-Friendly: The mix of ham, cheddar, and spinach hits that perfect savory balance that even picky eaters tend to love.
- Simple Ingredients: You probably already have everything on hand, making it easy to whip these up any morning.
- Works Any Night: These biscuits are just as great cold for breakfast the next day, or heated up as a comforting snack.
Ingredient Guide
Choosing the right ingredients will make a noticeable difference in how your Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe turns out. Here’s a little insight into why each item matters and how to prep them for the best results.
- Plain 2% Greek Yogurt: It adds moisture and protein without weighing down your biscuits. Avoid flavored yogurts to keep the flavor balanced.
- Large Eggs: Bring them to room temperature to help everything mix smoothly for a uniform dough.
- All-Purpose Flour: Provides structure—be sure to spoon it into the measuring cup to avoid packing it too tightly, which can make biscuits dense.
- Ground Flaxseed: Adds nutty flavor and extra nutrition; fresh ground works best.
- Baking Powder: The rising agent that creates tender, fluffy biscuits with delightful height.
- Salt & Garlic Powder: They’re essential for flavor layering; don’t skip or reduce too much.
- Red Pepper Flakes (optional): A little heat adds a nice contrast to the creamy cheddar and ham.
- Spinach: Wilt it down then squeeze out as much moisture as possible to avoid soggy biscuits.
- Chives: Fresh and finely chopped, they brighten up the flavor with a subtle onion note.
- Cheddar Cheese: Sharp or medium cheddar works well; reserving some to sprinkle on top helps you get crispy, melty edges.
- Diced Ham: Use quality cooked ham—leftover ham or store-bought works great for convenience.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 425°F (220°C). This high heat is crucial to get those biscuits rising beautifully with golden, slightly crisp edges. While the oven warms, wilt your spinach in a dry skillet for a couple of minutes, then squeeze out as much liquid as possible—this step keeps the biscuit dough from becoming soggy. Chop the chives and dice the ham into small pieces so they fold into the dough nicely. Having everything ready means less stress when mixing your batter, and trust me, that’s a great feeling!
Step 2 — Cook with Confidence
In a large bowl, whisk together your Greek yogurt and eggs until creamy and smooth. Next, add the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes if you’re using them. Gently fold the dry ingredients into the wet until just combined—you'll want to avoid overmixing to keep the biscuits tender. Fold in the spinach, chives, diced ham, and most of the cheddar cheese, saving some to sprinkle on top. Drop spoonfuls of the dough onto a parchment-lined baking sheet, then sprinkle with the reserved cheddar for that irresistible golden crust. Bake for about 15–18 minutes until you see those crispy edges and the aroma fills your kitchen. That smell? Pure breakfast bliss.
Step 3 — Finish & Serve
Once baked, let the biscuits cool on the tray for a few minutes so they set up nicely. You’ll notice a perfect balance between a tender, fluffy inside and lightly crunchy outside. Give one a gentle squeeze—it should spring back without feeling dense. These beauties are ready to eat as is, or you can slice them in half and add your favorite breakfast fixings like a smear of avocado or a fried egg. Serving warm really makes the cheese melt magic pop, but even room temperature snacks hold their charm. Enjoy!
Extra Helpful Tips
I’ve learned a few tricks over time to make the Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe even easier and more foolproof. These little pointers will save you from common hiccups and ramp up your biscuit game.
- Watch for This Sign: When mixing, stop as soon as ingredients come together—the batter should be sticky but not wet or doughy.
- Temperature Trick: Make sure your eggs are at room temp; it helps the yogurt blend in smoothly for a consistent batter.
- Prep-Ahead Option: You can assemble the biscuit dough the night before, cover it tightly, and bake fresh in the morning without losing texture.
- Avoid This Common Mistake: Don’t skip squeezing the spinach dry! Excess moisture will make your biscuits dense and soggy.
Serve & Enjoy
Easy Enhancements
Sprinkle fresh herbs like parsley or thyme on top for a pop of color and brightness. A dash of hot sauce or a smear of pesto on the side can really lift the flavors too. If you like a little extra indulgence, dolloping sour cream or cream cheese adds creaminess that pairs perfectly with these savory biscuits.
Tasty Pairings
Complement these protein biscuits with a crisp green salad or fresh fruit for balance. A side of roasted sweet potatoes or a light yogurt parfait works nicely to round out the meal. And for drinks, a robust cup of coffee, fresh-squeezed orange juice, or even a sparkling water with lemon makes the perfect breakfast pairing.
Quick Plating Tips
Arrange your biscuits on a rustic wooden board or a bright plate, scatter some extra cheddar shreds or chopped chives on top, and place a small bowl of honey or jam alongside for a sweet-savory contrast. It looks inviting and turns a simple breakfast into a lovely experience.
Store, Freeze & Reheat
Fridge Storage
Store leftover Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe in an airtight container in the fridge for up to 3-4 days. They stay moist but might lose a bit of their crispness on the edges. Reheating will bring back much of that fresh-baked charm.
Freezer Friendly?
These biscuits freeze wonderfully! Wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag. When ready, thaw overnight in the fridge and reheat gently to preserve texture without turning soggy.
Reheat Like New
For the best reheating results, pop your biscuits in a 350°F oven for 8–10 minutes to revive that crispy edge and melted cheese goodness. If you’re in a hurry, microwaving for 20–30 seconds wrapped in a damp paper towel keeps them moist, but the oven method always wins for texture.
Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe FAQs
Absolutely! Cooked bacon, sausage crumbles, or even shredded chicken work wonderfully in this recipe. Adjust seasoning to match your protein choice for best flavor.
Yes, by using a gluten-free all-purpose flour blend that includes xanthan gum, you can create a gluten-free version. Note that texture might vary slightly, but flavor remains delicious.
Wilt the spinach in a pan, then squeeze it tightly in a clean kitchen towel or paper towels to remove all excess moisture before folding it into the batter.
Yes! Make the dough a day ahead, store it covered in the fridge, and bake fresh the next morning. This can help save time while keeping the biscuits fresh tasting.
Final Flavor Thoughts
I hope you find as much joy making this Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe as I do! It’s a straightforward, satisfying breakfast that balances nutrition with brilliant savory flavors. If you try it, please drop a star rating or a comment sharing your favorite tweaks—I love hearing what you create. Maybe next time, try mixing in some sun-dried tomatoes or swapping cheddar for pepper jack for a little spice. Happy baking and even happier eating!
Print📖 Recipe
Breakfast Protein Biscuits with Spinach, Cheddar, and Ham Recipe
These Breakfast Protein Biscuits are a savory and satisfying morning treat packed with Greek yogurt, eggs, cheddar cheese, spinach, and ham. Perfect for a high-protein start to the day, they combine soft, fluffy textures with a flavorful blend of herbs and spices. Enjoy them fresh out of the oven topped with melted cheddar for a hearty breakfast or brunch option.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-33 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Batter
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs, room temperature
- 2½ cups All-Purpose Flour
- ¼ cup Ground Flaxseed
- 1 tablespoon Baking Powder
- 2 teaspoons Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Red Pepper Flakes (optional)
Add-Ins
- 1½ cups Spinach, wilted & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese, shredded (reserve ½ cup for topping)
- 2 cups Diced Ham
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Spinach: Wilt the spinach in a pan over medium heat until fully softened. Then squeeze out all excess moisture to avoid soggy biscuits.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes if using.
- Combine Wet Ingredients: In a separate bowl, whisk the Greek yogurt and eggs until smooth and fully combined.
- Incorporate Wet and Dry: Pour the yogurt and egg mixture into the bowl with the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the biscuits tender.
- Add Add-ins: Fold in the wilted spinach, chopped chives, cheddar cheese, and diced ham until evenly distributed throughout the dough.
- Shape Biscuits: Using a spoon or your hands, scoop and shape the batter into biscuit-sized rounds and place them evenly spaced on the prepared baking sheet.
- Top with Cheese: Sprinkle the reserved ½ cup of shredded cheddar cheese on top of each biscuit for a golden cheesy finish.
- Bake: Bake in the preheated oven for 15-18 minutes or until the biscuits are puffed up, golden brown, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the biscuits from the oven and allow them to cool slightly before serving warm. Enjoy your protein-packed breakfast biscuits fresh for the best taste and texture.
Notes
- Ensure the spinach is well drained to keep dough consistency right and avoid sogginess.
- You can substitute ham with cooked bacon or sausage for variation.
- These biscuits can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a dairy-free version, use dairy-free yogurt and omit cheese or use a vegan cheese alternative.
- If you prefer spicier biscuits, increase the red pepper flakes or add a pinch of cayenne pepper.
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