Baked Greek Yogurt Breakfast (Print)

Nutritious baked yogurt with Greek yogurt, egg, protein powder, berries or chocolate chips.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Lightly coat a large ramekin or two small ramekins with nonstick cooking spray.
02 - In a mixing bowl, whisk together Greek yogurt and egg until fully incorporated.
03 - Add protein powder and cornstarch to the yogurt mixture. Stir gently until smooth, avoiding excessive mixing.
04 - If the mixture is too thick and not pourable, gradually add almond milk while stirring until achieving a smooth, pourable consistency.
05 - Fold chopped berries or chocolate chips into the mixture if desired.
06 - Pour the mixture into the prepared ramekin and smooth the surface using a spatula.
07 - Bake for 30 minutes (20 minutes for small ramekins) until the center is set but retains a slight jiggle.
08 - Allow to cool for several minutes before serving warm, or refrigerate for a chilled presentation.

# Expert Advice:

01 -
  • You get 36 grams of protein in something that tastes nothing like a typical gym-rat meal.
  • It actually feels warm and comforting, which somehow makes healthy eating feel less like an obligation.
  • The whole thing takes 35 minutes from start to finish, and most of that is the oven doing the work while you scroll through your phone.
02 -
  • The texture is everything—that wiggle in the center is not a mistake, it means your baked yogurt will be creamy instead of bouncy, and this is what separates good from great.
  • Don't use flavored Greek yogurt unless you're intentionally building on that flavor, because vanilla protein powder plus strawberry yogurt can get weird fast.
03 -
  • Watch your oven carefully the first time you make this because every oven runs differently—the jiggle test matters more than the exact timer.
  • Store leftovers in the fridge and eat within two days; reheating brings back that warm, just-baked texture.
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