These protein biscuits use whey powder's 1970s bodybuilding origins to create breakfast pastries with 12g protein per bite.
Breakfast Protein Biscuits
Kickstart your day with these delicious breakfast protein biscuits, each loaded with a hearty 15g of protein! Made with wholesome oats and savory cheese, these easy-to-make bites are perfect for a satisfying, on-the-go meal that will keep your hunger at bay until lunch. Grab one (or two) and fuel your morning adventure!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- spinach (240 ml)
🥩Meat & Seafood(1)
- cooked ham or meat of choice (240 ml)
🥛Dairy & Eggs(3)
- cheddar cheese (240 ml)
- 4 eggs
- plain Greek yogurt (240 ml)
🫙Pantry Staples(2)
- baking powder (15 ml)
- all purpose flour (125 g)
🧂Spices & Seasonings(3)
- garlic powder (5 ml)
- red pepper flakes (2.5 ml)
- salt
📦Other(2)
- chives (60 ml)
- ground flaxseed (60 ml)
👨🍳 Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, mix together the Greek yogurt, eggs, flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt until well combined.
- 3
Fold in the spinach, chives, cheddar cheese, and cooked ham.
- 4
Scoop the mixture onto a baking sheet lined with parchment paper.
- 5
Bake for 20-25 minutes or until golden brown.
💡 Pro Tips
- ✓Preheat your oven to 400°F instead of 375°F for the first 8 minutes, then reduce to 375°F to create steam pockets that give biscuits better rise and flakier texture.technique400°F for 8 minutes
- ✓Drain Greek yogurt in cheesecloth for 30 minutes before mixing to remove excess whey and prevent soggy biscuits - aim for 85% of original weight.ingredient30 minutes, 85% weight
- ✓Pat cooked ham completely dry and dice to 1/4-inch pieces to prevent moisture from creating dense spots in the protein matrix.technique1/4-inch pieces
- ✓Mix wet and dry ingredients separately, then combine with exactly 12-15 folds to develop just enough gluten without overworking the dough.technique12-15 folds
- ✓Use an ice cream scoop to portion biscuits for uniform 2.5-inch diameter that ensures even cooking and prevents smaller pieces from overbaking.equipment2.5-inch diameter
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
These protein biscuits use whey powder's 1970s bodybuilding origins to create breakfast pastries with 12g protein per bite.
Breakfast Protein Biscuits
Kickstart your day with these delicious breakfast protein biscuits, each loaded with a hearty 15g of protein! Made with wholesome oats and savory cheese, these easy-to-make bites are perfect for a satisfying, on-the-go meal that will keep your hunger at bay until lunch. Grab one (or two) and fuel your morning adventure!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- spinach (240 ml)
🥩Meat & Seafood(1)
- cooked ham or meat of choice (240 ml)
🥛Dairy & Eggs(3)
- cheddar cheese (240 ml)
- 4 eggs
- plain Greek yogurt (240 ml)
🫙Pantry Staples(2)
- baking powder (15 ml)
- all purpose flour (125 g)
🧂Spices & Seasonings(3)
- garlic powder (5 ml)
- red pepper flakes (2.5 ml)
- salt
📦Other(2)
- chives (60 ml)
- ground flaxseed (60 ml)
👨🍳 Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, mix together the Greek yogurt, eggs, flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt until well combined.
- 3
Fold in the spinach, chives, cheddar cheese, and cooked ham.
- 4
Scoop the mixture onto a baking sheet lined with parchment paper.
- 5
Bake for 20-25 minutes or until golden brown.
💡 Pro Tips
- ✓Preheat your oven to 400°F instead of 375°F for the first 8 minutes, then reduce to 375°F to create steam pockets that give biscuits better rise and flakier texture.technique400°F for 8 minutes
- ✓Drain Greek yogurt in cheesecloth for 30 minutes before mixing to remove excess whey and prevent soggy biscuits - aim for 85% of original weight.ingredient30 minutes, 85% weight
- ✓Pat cooked ham completely dry and dice to 1/4-inch pieces to prevent moisture from creating dense spots in the protein matrix.technique1/4-inch pieces
- ✓Mix wet and dry ingredients separately, then combine with exactly 12-15 folds to develop just enough gluten without overworking the dough.technique12-15 folds
- ✓Use an ice cream scoop to portion biscuits for uniform 2.5-inch diameter that ensures even cooking and prevents smaller pieces from overbaking.equipment2.5-inch diameter