Breakfast Protein Biscuits

• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

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 oven to 375°F (190°C). Line a baking sheet or grease a muffin tin.

Mix wet base: Whisk yogurt and eggs until smooth.

Add dry ingredients: Stir in flour, flaxseed, baking powder, salt, garlic powder, and red pepper flakes until just combined.

Fold in your mix-ins of choice (ham & cheese OR Mediterranean).

Scoop dough: Use ⅓ cup per biscuit. Place on sheet or fill muffin wells.

Top & Bake: Sprinkle reserved cheese or feta. Bake 25 mins until golden and firm.

Cool 10 mins before serving or storing.

Nutrition

• Calories: 245 kcal per serving
• Lipides Totaux: 13g
• Glucides Totaux: 14g
• Protéines: 14g