I love meal prepping breakfasts that I can freeze: pancakes, waffles, muffins, breads... all pretty sweet recipes! To switch things up, I wanted to create something savoury but just as easy to make as the others. It was a success: these cookies are DELICIOUS! They help me add variety to my breakfasts, keep me full for a long time with 22 g of protein and 4 g of fibre per serving... AND help me get in more veggies for the day!
Enjoy!
Ingredients
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435 ml (1 ¾ cups) plain 0% Greek yogurt
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2 eggs + 4 egg whites (or 125 ml (½ cup))
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625 ml (2 ½ cups) whole wheat flour
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60 ml (¼ cup) ground flaxseeds
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15 ml (1 tbsp) baking powder
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2.5 ml (½ tsp) garlic powder
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375 ml (1 ½ cups) spinach, coarsely chopped
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1 red bell pepper, diced
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1 green onion, finely chopped
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180 g (6 oz) light mozzarella cheese (less than 18% M.F.), shredded (about 375 ml (1 ½ cups))
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300 g (⅔ lb) extra-lean smoked ham, diced
Preparation
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Preheat the oven to 350°F (180°C).
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In a large bowl, whisk together the Greek yogurt, eggs, and egg whites.
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In another bowl, mix the flour, flaxseeds, baking powder, salt, and garlic powder. Stir into the wet ingredients.
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Add the remaining ingredients, using your hands if needed. Form 20 biscuits, each about ⅓ cup in size and 1 inch (2.5 cm) thick, and place them on a baking sheet lined with parchment paper.
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Bake for 25 minutes or until the biscuits are lightly golden.
Notes
Keeps for 5 days in an airtight container in the fridge. Can be frozen for up to 3 months.
