Baked Greek Yogurt Breakfast (Printable Version)

Nutritious baked Greek yogurt with protein powder, egg, and optional berries or chocolate chips for added flavor.

# What You’ll Need:

→ Dairy & Protein

01 - 1 cup nonfat plain Greek yogurt
02 - 1 large egg
03 - 2 tablespoons unsweetened almond milk
04 - 1/4 cup vanilla protein powder (whey-casein blend)

→ Dry Ingredients

05 - 1/2 teaspoon cornstarch

→ Optional Add-Ins

06 - 1/4 cup chopped berries (blueberries or strawberries)
07 - 2 tablespoons chocolate chips

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Lightly grease one large ramekin or two small ramekins with nonstick cooking spray.
02 - In a large mixing bowl, whisk together Greek yogurt and egg until fully combined and smooth.
03 - Add protein powder and cornstarch to the yogurt mixture. Mix gently until smooth, avoiding overmixing.
04 - If the mixture is too thick and not pourable, stir in almond milk until reaching a smooth, pourable consistency.
05 - Fold in chopped berries or chocolate chips if desired, distributing evenly throughout the mixture.
06 - Pour the mixture into the prepared ramekin(s) and smooth the top with a spatula.
07 - Bake for 30 minutes (or 20 minutes for small ramekins) until the center is just set but still slightly jiggly.
08 - Let cool for a few minutes before serving warm, or chill in the refrigerator for a cold preparation.

# Expert Tips:

01 -
  • It's genuinely filling—36 grams of protein means you'll skip the mid-morning snack raids.
  • Takes five minutes of actual prep time, which means you can't talk yourself out of making it.
  • Tastes like you put in way more effort than you actually did, perfect for impressing yourself.
02 -
  • Don't skip the cornstarch or use flour instead—it's the difference between custardy and soggy, and I learned this by making a watery mess the first time.
  • The center will still jiggle when you pull it out, and that's exactly right—it continues cooking from residual heat and becomes perfectly set as it cools.
03 -
  • Make it the night before and reheat it gently in the microwave or oven if your mornings are chaotic—it reheats beautifully without drying out.
  • If you're batch-prepping, bake several at once in a muffin tin using the 20-minute timing, and you'll have breakfast sorted for days.
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