Berry & Yogurt Protein Breakfast Bake
Prep time: 10 mins | Bake time: 35-40 mins | Servings: 4
Ingredients
Greek Yogurt: 2 cups (Plain or Vanilla, full-fat or 2% works best for texture)
Eggs: 3 large eggs
Sweetener: 3-4 tbsp Maple syrup or Honey (adjust to your preference)
Cornstarch or Tapioca Flour: 3 tbsp (this helps it set)
Vanilla Extract: 1 tsp
Fresh Berries: 1.5 cups (Strawberries, blueberries, and raspberries)
Optional: A pinch of lemon zest for brightness
Instructions
Preheat & Prep: Heat your oven to 350°F (175°C). Lightly grease a small baking dish (approx. 8×8 or a small oval gratin dish).
Whisk the Base: In a large bowl, whisk the eggs, Greek yogurt, maple syrup, and vanilla until completely smooth.
Thicken: Sift in the cornstarch and whisk again until no lumps remain.
Assemble: Pour the batter into the prepared dish. Scatter most of the berries over the top, pressing a few gently into the batter. Save a small handful for garnish after baking.
Bake: Place in the oven for 35–45 minutes. The edges should be golden and the center should be set but still have a slight “jiggle” (it will firm up as it cools).
Serve: Let it cool for at least 10–15 minutes before slicing. This allows the custard texture to stabilize.
Pro Tips for Success
Texture: For a firmer, more cake-like texture, you can add 1/2 cup of almond flour to the batter.
Berries: If using frozen berries, do not thaw them first, as the juices will bleed and turn the whole bake purple (though it will still taste great!).
Toppings: Serve with an extra dollop of yogurt, a sprinkle of granola for crunch, or a dusting of cinnamon.