In a large skillet over medium-high heat, add the turkey breakfast sausage, breaking it apart with a spatula. Cook for about 6-8 minutes, until browned. Drain excess fat and let cool.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the nonfat plain Greek yogurt and eggs, whisking until smooth. Make sure there are no lumps.

In a large bowl, whisk together the flour, baking powder, garlic powder, and salt until well mixed.

Pour the wet mixture into the dry ingredients and stir gently until just combined; the dough will be slightly sticky.

Gently fold in the cooled turkey sausage, spinach, chives, and cheddar cheese into the dough.

Using a large spoon, drop mounds of dough (about 4 tablespoons each) onto the prepared baking sheet, spaced about 2 inches apart.

Bake for 18 minutes, or until lightly golden and a toothpick inserted comes out clean.

Let the biscuits cool on the baking sheet for about 5 minutes before transferring to a wire rack.