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Calibrate Recipe

Gluten-free, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 10 minutes
Total: 50 minutes (plus cooling)
Serves 4 to 6

If you’re looking for a new addition to your breakfast routine, try this light and creamy breakfast bake. With only 10 minutes of prep, five ingredients, and one bowl, it comes together quickly for busy mornings, or for a make-ahead treat for tomorrow. Protein- and healthy fat-packed Greek yogurt, eggs, and almond flour come together to create a blank canvas for any kind of mix-ins you want: Berries add fiber and natural sweetness, but any cooked vegetables or even halved cherry tomatoes and olives would make this a great savory option as well. Store leftovers in an airtight container in the refrigerator up to 3 days. Gently reheat in the microwave or eat it cold, with any toppings you like.

Ingredients:

  • Coconut oil or unsalted butter, for greasing 
  • 4 large eggs
  • 1½ cups whole-milk Greek yogurt
  • 1 teaspoon pure vanilla extract
  • ½ cup super-fine almond flour
  • Pinch fine sea salt
  • 1 cup fresh or frozen berries (such as blueberries, raspberries, or chopped strawberries)
  • Sugar-free nut butter or chia jam, for serving

Directions:

  1. Preheat the oven to 350°F. Grease an 8x8-inch baking dish.
  2. Whisk the eggs together in a large bowl. Whisk in the yogurt and vanilla until combined. Whisk in the almond flour and salt until combined, then fold in the berries. Transfer the mixture to the prepared baking dish and bake until the top is slightly firm and no longer wet, 35 to 38 minutes.
  3. Let cool slightly. Slice and serve warm, topped with your desired toppings.

Test Kitchen Tip:
You can actually use any yogurt you like, such as Greek, regular full-fat yogurt, or even a dairy-free version. Depending on the thickness and consistency of the yogurt, you may just need to tweak the bake time.