Description
Warm, savory, and packed with protein, these breakfast biscuits are perfect for busy mornings, featuring chicken sausage, spinach, and reduced-fat cheese.
Ingredients
- 2 cups all-purpose flour
- 2 cups nonfat plain Greek yogurt
- 4 large eggs
- 30 g ground flaxseed (about 3 tbsp)
- 1 tbsp baking powder
- Salt, to taste
- 12 pre-cooked chicken sausage links, chopped
- 60 g chopped spinach (fresh or thawed & squeezed dry)
- 1 cup reduced-fat shredded cheese (cheddar or mozzarella)
- Garlic powder (optional)
- Crushed red pepper flakes (optional)
- Black pepper (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Whisk together Greek yogurt and eggs until smooth.
- Add flour, ground flaxseed, baking powder, and salt; mix until just combined.
- Fold in the chicken sausage, spinach, and cheese until evenly distributed.
- Scoop the batter into the muffin tin and fill nearly to the top.
- Bake for 22–25 minutes until golden and a toothpick comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
Measure flour correctly and avoid overmixing for tender biscuits.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American