Prep Time: 10 minutes
Cook Time: 25–30 minutes
Servings: 4
Ingredients
- 4 large eggs
- 1 cup (240 g) plain Greek yogurt
- 4 tablespoons cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small baking dish, approximately 8 x 8 inches, or line it with parchment paper.
- Separate the eggs, placing the egg whites in a completely clean, dry mixing bowl and the yolks in another bowl.
- Add the Greek yogurt to the egg yolks. Whisk until the mixture becomes completely smooth and creamy.
- Add the cornstarch gradually to the yogurt and egg-yolk mixture. Whisk thoroughly so there are no visible lumps. The batter should look thick but smooth.
- Using an electric hand mixer, beat the egg whites for about 3–5 minutes until they form stiff peaks. The whites should become bright, fluffy, and hold their shape when the beaters are lifted.
- Add about one-third of the whipped egg whites to the yogurt mixture. Gently fold them in using a spatula. This first addition helps lighten the batter.
- Add the remaining egg whites in two batches, folding very gently after each addition. Avoid vigorous stirring because you want to keep as much air in the mixture as possible. This trapped air is what gives the breakfast bake its tall, soufflé-like texture.
- Pour the mixture into your prepared baking dish and spread the top gently. Do not press or flatten the batter.
- Place the dish on the middle oven rack and bake for approximately 25–30 minutes. The bake should rise significantly and become deeply golden brown on top.
- Avoid opening the oven door during the first 20 minutes because a sudden temperature change can cause it to collapse.
- Once the top is golden and the center looks set, switch off the oven. Leave the dish inside with the oven door slightly open for about 5 minutes. This helps prevent a dramatic drop in height.
- Remove from the oven and let it rest for another 5–10 minutes before slicing. Some slight deflation is completely normal with this type of fluffy egg bake.
What It Tastes Like
This simple breakfast has a light, soft, airy texture similar to a savory soufflé or crustless yogurt cheesecake. Greek yogurt gives it creaminess and a slight tang, while the eggs make it filling and protein-rich.
Because the basic recipe contains no added sugar, you can serve it either sweet or savory.