Baked Greek Yogurt

This baked Greek yogurt recipe is a simple, high-protein breakfast that transforms everyday ingredients into a light and custardy dish, perfect for busy mornings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: Greek, Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup Nonfat Plain Greek Yogurt (225g) The foundation for tang, protein, and body.
1 large Egg Provides structure and binds the ingredients.
2 Tbsp Unsweetened Almond Milk Adjusts consistency without heaviness.
¼ cup Vanilla Protein Powder (Whey-casein, 22g) Boosts protein content and flavor.
½ tsp Cornstarch Helps firm texture and reduces weepiness.

Optional Add-ins

¼ cup Chopped Berries Optional for added sweetness and freshness.
2 Tbsp Chocolate Chips Optional for a slight indulgence.

Method

Preparation

Preheat oven to 350°F (175°C) and grease a large ramekin (or 2 small ramekins) with non-stick cooking spray.
In a large bowl, whisk the yogurt and egg until fully combined.
Add the protein powder and cornstarch, mixing until smooth. Avoid over-mixing.
If the mixture is too thick, add almond milk until pourable.
Fold in chopped berries if desired.
Pour the mixture into the prepared ramekin(s) and smooth the top.

Baking

Bake for about 30 minutes (20 minutes for smaller ramekins) until the center is jiggly or soft to touch.
Allow to cool for a few minutes before serving to stabilize the custard.

Notes

This dish can be enjoyed warm or chilled. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently in a low oven or microwave.