Baked Greek Yogurt Breakfast

# What You Need:

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)

05 - 1/2 teaspoon cornstarch

06 - 1/4 cup chopped berries such as blueberries or strawberries

07 - 2 tablespoons chocolate chips

01 - Preheat oven to 350°F. Lightly grease a large ramekin or 2 small ramekins with nonstick cooking spray.

02 - In a large mixing bowl, whisk together Greek yogurt and egg until fully combined.

03 - Add protein powder and cornstarch to the yogurt mixture. Mix gently until smooth without over-mixing.

04 - If the mixture is too thick and not pourable, stir in almond milk gradually until reaching a smooth, pourable consistency.

05 - Fold in chopped berries or chocolate chips if desired.

06 - Pour the mixture into the prepared ramekin 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 for a cold preparation.

01 -

It tastes indulgent enough to feel like a treat, but the protein count rivals a full meal.
Once you mix it, the oven does the work while you shower or check your phone guilt-free.
The texture is somewhere between a cloud and a custard, and it never gets old.

02 -

Don't overbake it thinking a completely firm center is better—that jiggly middle is where the magic lives, and it sets completely as it cools.
If your protein powder is sweetened, skip any added sugar because this already has enough sweetness from the powder and any add-ins.

03 -

Make two at once if you have the oven space—one for today, one for tomorrow morning when you're running late.
If the top starts to brown too much but the center isn't set, tent it loosely with foil for the last 10 minutes.