Greek Yogurt Bake
I’ve made plenty of high-protein, low-effort bakes in my kitchen, but this Greek yogurt breakfast bake with berries totally surprised me—in the best way. It’s creamy, lightly sweet, a little tangy from the yogurt, and has that “fancy but easy” feel that makes it perfect for busy mornings.
Servings: 9 servings
Calories: 77kcal
Ingredients
- 2 cups Greek yogurt
- 4 large eggs
- 4 tbsp sweetener erythritol, monk fruit sweetener, honey, maple syrup
- 1 tsp vanilla extract
- 2 tbsp cornstarch or coconut flour
- 1 1/2 cups blueberries
- 1 tsp lemon zest optional
Instructions
- Preheat the Oven. Preheat your oven to 350°F / 175°C.
- Lightly grease an 8x8-inch baking dish or line it with parchment paper.
- Mix the Wet Ingredients. In a large mixing bowl, add, 2 cups Greek yogurt, 4 large eggs, 4 tbsp sweetener (erythritol, monk fruit, honey, or maple syrup), 1 tsp vanilla extract, and 1 tsp lemon zest (if using).
- Whisk until smooth and fully combined.
- Add Dry Ingredients. Add 2 tbsp cornstarch (or coconut flour).
- Whisk again until the batter is lump-free and slightly thickened.
- Fold in the Berries. Gently fold in 1½ cups of berries (fresh or frozen). If using frozen berries, do not thaw beforehand to prevent excess moisture.
- Pour and Smooth. Pour the batter into your prepared baking dish.
- Spread it evenly with a spatula.
- Bake. Bake for 35 to 40 minutes, or until the center is set and the edges are lightly golden.
- A toothpick inserted in the center should come out clean or with moist crumbs.
- Cool and Serve. Let it cool for 10–15 minutes before slicing.
- Serve warm or chilled. Optionally, dust with powdered sweetener or top with extra berries.
Nutrition
Serving: 1serving | Calories: 77kcal | Carbohydrates: 7g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 44mg | Potassium: 110mg | Fiber: 1g | Sugar: 4g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 0.5mg | Net Carbs: 6g