Breakfast Protein Biscuits

Scale

For the base:

1¾ cups plain 2% Greek yogurt

4 eggs

2½ cups all-purpose flour

¼ cup ground flaxseed

1 tsp garlic powder

½ tsp red pepper flakes

1 tbsp baking powder

2 tsp salt

Ham, Cheese & Chive (Original):

1.5 cups spinach, chopped

½ cup chives, finely diced

1.5 cups cheddar cheese, shredded (divided)

2 cups cooked ham, diced

Mediterranean Sausage Variation:

½ cup sun-dried tomatoes, chopped

2 cups Italian chicken sausage, cooked and removed from casing

1.5 cups feta cheese

1.5 cups spinach, chopped

2 tsp dried basil

Preheat oven to 400°F (200°C) and line a baking tray with parchment.

Mix wet ingredients: In one bowl, whisk yogurt and eggs.

Mix dry ingredients: In another, combine flour, flaxseed, garlic powder, pepper flakes, baking powder, and salt.

Combine wet and dry, mixing slowly until well blended.

Add mix-ins: Stir in your variation of choice (ham, herbs, veggies, cheese). Use hands if needed.

Form biscuits: Lightly flour your hands, shape dough into 12 1-inch round disks (approx. ⅓ cup each).

Place on tray, top with remaining cheese.

Bake: 5 minutes at 400°F, then reduce to 350°F and bake 20 minutes more.

Done when: Tops are just browning and bottoms are golden.

Storage: Refrigerate up to 5 days or freeze up to 3 months

Find it online: https://tastychow.com/breakfast-protein-biscuits-2/

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