Ingredients
Scale
- 1 cup Plain 2% Greek Yogurt
- 2 large Eggs (room temperature preferred)
- 1 cup All-Purpose Flour (substitute with gluten-free blend if needed)
- 2 tablespoons Ground Flaxseed (chia seeds can be used)
- 1 tablespoon Baking Powder (ensure freshness)
- 0.5 teaspoon Salt (kosher or sea salt preferred)
- 0.5 teaspoon Garlic Powder (fresh minced garlic may be substituted)
- 0.25 teaspoon Red Pepper Flakes (optional)
- 1 cup Spinach (wilted & squeezed dry)
- 2 tablespoons Chives (chopped)
- 1 cup Cheddar Cheese (shredded, substitute with favorite cheese if desired)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it lightly or using muffin liners.
- In a large mixing bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes.
- In a separate bowl, beat together the Greek yogurt and large eggs until smooth.
- Gently fold the wet mixture into the dry ingredients using a spatula until just combined, being careful not to overmix.
- Stir in the wilted spinach, chopped chives, and shredded cheddar cheese until evenly incorporated.
- Divide the biscuit mixture among the prepared muffin cups, filling them about three-quarters full.
- Bake for 20-22 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 3 days.
- Reheat in a toaster oven for best texture.
- Freeze extras for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 biscuit
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg