1-Getting breakfast protein biscuits just right starts with simple steps that anyone can follow, even if you’re new to baking. This recipe uses Greek yogurt and eggs as the base, with add-ins like spinach, chives, and ham for a hearty flavor. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it to prevent sticking.

2-In a medium bowl, whisk together the Greek yogurt and eggs for a smooth mixture. Then, in another bowl, combine the flour, ground flaxseed, garlic powder, red pepper flakes, baking powder, and salt. For more ideas on incorporating veggies like spinach, check out our roasted veggie black bean tacos recipe, which highlights similar fresh ingredients.

3-Gradually add the dry ingredients to the wet ones and mix well, then stir in the spinach, chives, 1 cup of the shredded cheese, and ham. Lightly flour your hands and divide the dough into 12 equal-sized, 1-inch thick round biscuits. Place them on the prepared tray, sprinkle with the remaining cheese, and bake at 400°F for 5 minutes before reducing to 350°F for another 20 minutes.

4-While the biscuits bake, remember that the dough can be sticky, so lightly flour your hands between shaping each. These biscuits are denser due to the lack of added butter, which helps them rise with the flour as the key binder. Once done, serve with berries and, if desired, extra Greek yogurt or a fried egg for a balanced meal.