Ingredients
Scale
- 1¾ cups Plain 2% Greek Yogurt
- 4 Large Eggs (room temp)
- 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 & squeezed dry
- ½ cup Chives, chopped
- 1½ cups Cheddar Cheese (½ cup reserved)
- 2 cups Diced Ham
- 2 cups Cooked Italian Chicken Sausage, crumbled
- ½ cup Sun-Dried Tomatoes, chopped
- 1½ cups Feta (½ cup reserved)
- 2 tsp Dried Basil (or ¼ cup fresh, added after baking)
Instructions
- Preheat your oven to 375°F (190°C). You can line a baking sheet or grease a muffin tin.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- Stir in the flour, flaxseed, baking powder, salt, garlic powder, and optional red pepper flakes until just combined.
- Fold in your mix-ins like ham, cheese, or a Mediterranean flavor mix.
- Use a ⅓ cup to measure out the dough per biscuit and place them on the baking sheet or fill the muffin wells.
- Sprinkle the reserved cheese or feta on top of each biscuit and bake for about 25 minutes until golden and firm.
- Allow the biscuits to cool for 10 minutes before serving or storing.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg