Loaded Veggie Biscuits
These Loaded Veggie Biscuits are packed not only with yummy vegetables, but they’re full of protein thanks to the eggs, cheese and Greek yogurt. They are great with any meal and are a perfect grab-and-go snack. Make a few batches and keep the extras in your fridge so you always have a healthy, filling option when you’re hungry.
Servings: 12 biscuits
Ingredients
Vegetables (if you want to use different veggies, see note below)
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 bell pepper, diced (I like to do ½ red; ½ yellow/orange)
- 1 heaping cup broccoli (fresh or frozen), chopped into bite sized pieces
- 2 large handfuls baby spinach
- ½ tsp garlic powder
- salt and pepper to taste
- pinch of red pepper flakes (optional)
Batter
- 3 large eggs
- ½ cup plain Greek yogurt
- 1 cup flour (plus extra if needed)
- 1 cup sharp cheddar cheese (or cheese of choice), plus some extra to sprinkle on top
- 1 tsp baking powder
- ½ tsp salt (or less depending on how much you added to your veggies)
Instructions
- Preheat over to 375 F and grease two baking sheets with non-stick spray (you can also use a muffin tin, but I prefer these on a baking sheet; see note below).
- In a large skillet, warm oil over medium heat. Add onions and cook until translucent (about 5 minutes). Add the rest of the vegetable ingredients (veggies and seasoning). Cook until pepper and broccoli are tender, and spinach is wilted (about 5 more minutes).
- Meanwhile, in a large mixing bowl beat the eggs. Add the Greek yogurt and mix until the yogurt is broken up into small clumps. Add the flour, baking powder and salt mixing until completely combined. The batter should be sticky enough that if you lift a fork out of it, the batter doesn’t drip off immediately (see the picture above for a reference). If needed, add more flour little by little until you reach the right consistency. Fold the sautéed veggies and cheese into the batter. Scoop onto baking sheets forming 12 biscuits. Optional: sprinkle the top of each biscuit with cheese.
- Bake for 12 minutes. Let cool a bit before serving. Store leftovers in an airtight container but be sure to let them cool completely before putting the lid on. I suggest reheating them a bit (I use my toaster oven) when you’re ready to enjoy them.
Notes
- Using a baking sheet will give you a flatter, more pancake like biscuit; if you use a muffin tin, they will come out more uniform. My husband thinks the flatter version is far superior, but you decide what you like better.
- Feel free to use whatever veggies you want but use the recipe quantities as a guide. You want about 2 cups of sautéed veggies, keeping in mind your raw veggies will cook down a bunch. Don’t skimp! The more veggies, the better.