Many mornings call for breakfasts that are high in protein and easy to make with what you have on hand. Eggs and Greek yogurt work well for that because they are filling and versatile. Here are 15 recipes that use these two ingredients in different ways. Each one stays simple and focuses on real ingredients without extra steps. You can pick the ones that fit your schedule and what you like to eat.
Helpful Tips Before You Start
These tips will help you get steady protein and smooth results from the egg and Greek yogurt recipes.
Pick Plain Greek Yogurt
Choose plain, unsweetened varieties with at least 15 grams of protein per serving. Flavored options often add sugar that lowers the overall protein density.
Start with Room Temperature Eggs
Pull eggs out of the fridge 10 minutes before cooking. They mix more evenly into yogurt based batters and cook with less sticking.
Portion Protein First
Measure the Greek yogurt or egg amount before adding other ingredients. This keeps each serving close to the target protein level without extra math at the stove.
Cook Eggs Gently
Use medium or medium low heat for scrambles and omelets. High heat makes eggs tough and reduces the creamy texture that pairs well with yogurt.
Greek Yogurt Egg Breakfast Casserole with Roasted Vegetables
This casserole brings together eggs and Greek yogurt for a creamy base that stays high in protein while keeping the dish light. Roasted vegetables add natural sweetness and a bit of bite, making the whole thing feel hearty without being heavy. It works well for meal prep or feeding a small group on a weekend morning.
The texture stays soft in the center with lightly browned edges from the oven. The vegetables hold their shape after roasting, so each bite offers a mix of creamy egg and tender produce.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup plain Greek yogurt
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 zucchini, sliced into half-moons
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F. Toss the broccoli, bell pepper, and zucchini with olive oil, oregano, salt, and black pepper on a sheet pan. Roast for 15 minutes until the edges start to brown.
- Lower the oven temperature to 350 degrees F. In a mixing bowl, whisk the eggs with the Greek yogurt until smooth.
- Spread the roasted vegetables in a greased 8×8 baking dish. Pour the egg mixture over the top and sprinkle with feta cheese.
- Bake for 25 to 30 minutes until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before slicing.
Extra Tips
Roast the vegetables first so they release moisture and keep the casserole from turning watery. The feta adds a salty note that pairs well with the creamy yogurt base, but you can swap it for another crumbly cheese if needed. Leftovers reheat well in the microwave for about a minute per slice. Course: Breakfast Cuisine: Mediterranean Equipment: Baking dish, Sheet pan, Mixing bowl, Whisk
Spicy Shakshuka with Greek Yogurt Swirl
This recipe turns classic shakshuka into a high-protein breakfast by adding a generous Greek yogurt swirl that cools the spice and boosts creaminess. It works well for weekend mornings when you want something hearty yet simple, or for prepping the sauce ahead and finishing the eggs fresh.
The dish builds a bold tomato base with onions, peppers, and chili, then poaches eggs right in the skillet. Thick Greek yogurt gets swirled in at the end for tang and extra protein without overpowering the heat.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt
- 8 large eggs
- 1 cup plain Greek yogurt
- 2 tablespoons chopped fresh cilantro
- Black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sliced red bell pepper. Cook for 5 minutes until the vegetables soften.
- Stir in the minced garlic, cumin, smoked paprika, chili flakes, and salt. Cook for 1 minute until the spices smell fragrant.
- Pour in the crushed tomatoes and bring the mixture to a simmer. Let it cook for 8 minutes, stirring occasionally, until the sauce thickens slightly.
- Use a spoon to make 8 small wells in the sauce. Crack one egg into each well. Cover the skillet and cook for 6 to 8 minutes until the egg whites set but the yolks stay runny.
- Remove the skillet from the heat. Dollop the Greek yogurt across the surface and gently swirl it into the sauce with a spoon. Sprinkle with chopped cilantro and a few grinds of black pepper before serving.
Extra Tips
Swirl the yogurt in gently right after the eggs finish cooking so it stays creamy and does not curdle from prolonged heat. If you prefer less spice, reduce the chili flakes by half before adding the tomatoes. Leftovers keep well in the fridge for two days and reheat best in a covered skillet over low heat with a splash of water to loosen the sauce. Course: Breakfast Cuisine: Mediterranean Equipment: Large skillet, wooden spoon, lid
Mediterranean Poached Egg Bowls with Greek Yogurt and Herbs
This breakfast bowl layers creamy Greek yogurt with soft poached eggs and bright Mediterranean herbs. Fresh vegetables add crunch while the yogurt and eggs supply the protein that keeps you satisfied through the morning.
It suits busy weekdays when you want something fresh yet filling, and it also works for weekend brunch. The taste stays light and savory with tangy yogurt, runny yolks, and plenty of fresh herbs.
Serves 4 people.
Ingredients
- 2 cups plain Greek yogurt
- 8 large eggs
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Stir the Greek yogurt with lemon juice, dried oregano, half the parsley, half the dill, 1 tablespoon olive oil, and a pinch of salt and pepper in a mixing bowl until smooth.
- Fill a large saucepan with water and bring it to a gentle simmer. Crack each egg into a small cup, then slide it into the water one at a time. Poach for 3 minutes until the whites set but the yolks stay soft.
- Divide the yogurt mixture among four bowls. Top each bowl with cherry tomatoes and cucumber.
- Lift the poached eggs from the water with a slotted spoon and place two eggs in each bowl.
- Sprinkle the remaining parsley and dill over the eggs. Drizzle with the remaining tablespoon of olive oil and finish with a little more salt and pepper.
Extra Tips
Mix the yogurt base the night before and store it covered in the fridge so assembly takes only minutes in the morning. Use the freshest eggs you can find for cleaner poached whites. If the yogurt thickens overnight, stir in a teaspoon of water to loosen it before serving. Course: Breakfast Cuisine: Mediterranean Equipment: Large saucepan, Mixing bowl, Serving bowls
Protein Greek Yogurt Pancakes with Egg Whites and Berries
These pancakes pack plenty of protein from Greek yogurt and egg whites while staying light and easy to make. They work well for weekday mornings or weekend brunch when you want something filling without feeling heavy. The texture comes out fluffy with a slight tang from the yogurt, balanced by sweet fresh berries on top.
Serves 4 people.
Ingredients
- 1 cup plain Greek yogurt
- 1 cup liquid egg whites
- 1 cup oat flour
- 2 teaspoons baking powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh mixed berries
- Cooking spray
Instructions
- In a medium bowl, whisk together the oat flour, baking powder, and salt until evenly combined.
- In a separate bowl, stir the Greek yogurt, egg whites, honey, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Small lumps are fine.
- Heat a nonstick skillet over medium heat and lightly coat it with cooking spray.
- Scoop 1/4 cup portions of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden on the second side.
- Repeat with the remaining batter. Serve the pancakes warm topped with the fresh berries.
Extra Tips
Use room temperature egg whites for better volume when mixing. If the batter feels too thick, add a splash of milk to loosen it. Leftovers store well in the fridge for two days and reheat nicely in a toaster. Swap the berries for whatever is in season without changing the base recipe. Course: Breakfast Cuisine: American Equipment: Mixing Bowl, Whisk, Nonstick Skillet, Spatula
Savory Spinach and Feta Egg Scramble with Greek Yogurt
This scramble brings together fluffy eggs, fresh spinach, and salty feta for a quick breakfast that feels both hearty and light. Greek yogurt on the side adds extra protein and a cool contrast to the warm, savory flavors. It fits busy mornings when you want something simple yet filling.
The dish has a balanced taste with earthy spinach, tangy cheese, and creamy yogurt. The texture stays soft from gentle scrambling while the yogurt keeps each bite fresh.
Serves 4 people.
Ingredients
- 8 large eggs
- 4 cups baby spinach
- 1 cup crumbled feta cheese
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Crack the eggs into a mixing bowl and whisk them with the salt and black pepper until the mixture is uniform.
- Heat the olive oil in a large skillet over medium heat.
- Add the baby spinach and cook for about two minutes, stirring until it wilts.
- Pour the whisked eggs into the skillet and stir gently as they begin to set.
- When the eggs are mostly cooked but still soft, sprinkle in the feta cheese and fold it through.
- Remove the skillet from the heat and divide the scramble among four plates.
- Spoon one quarter cup of Greek yogurt onto each serving.
Extra Tips
Stir the feta in at the end so it softens without fully melting and losing its crumbly texture. If the spinach releases extra moisture, drain it briefly before adding the eggs to keep the scramble from turning watery. Leftovers hold up in the fridge for two days and reheat best in a skillet over low heat with a splash of water to restore moisture. For a milder version, reduce the feta to three quarters of a cup. Course: Breakfast Cuisine: Mediterranean Equipment: Large Skillet, Mixing Bowl
Baked Egg Muffins Mixed with Greek Yogurt and Zucchini
These baked egg muffins combine eggs with Greek yogurt for extra protein and a creamy texture while zucchini adds moisture without extra fat. They work well for busy mornings or make-ahead breakfasts since they reheat easily and hold up for several days. The result is a light savory muffin with a soft center and a gentle fresh note from the zucchini.
Serves 4 people.
Ingredients
- 6 large eggs
- 1 cup plain Greek yogurt
- 1 large zucchini, grated and drained
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
Instructions
- Preheat the oven to 350°F and coat a 12-cup muffin tin with cooking spray.
- In a mixing bowl, whisk the eggs until smooth, then stir in the Greek yogurt until fully combined.
- Add the grated and drained zucchini along with the salt and pepper. Mix until the zucchini is evenly distributed.
- Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes until the centers are set and the tops are lightly golden.
- Remove the tin from the oven and let the muffins cool for 5 minutes before loosening the edges with a knife and lifting them out.
Extra Tips
Drain the zucchini well by pressing it in a clean towel so the muffins stay firm rather than watery. These reheat best in a 300°F oven for 8 minutes to keep the texture light. Skip added cheese if you want a milder flavor or stir in a small handful of fresh herbs like dill right before baking for a brighter taste. Course: Breakfast Cuisine: American Equipment: Muffin tin, Mixing bowl, Oven
Greek Yogurt Egg Salad Lettuce Wraps
These wraps give you a fresh take on egg salad by swapping mayo for Greek yogurt. The result is a lighter breakfast that still feels satisfying and keeps you full until lunch. They work well for quick weekday mornings or as an easy make-ahead option you can assemble in minutes.
The texture stays creamy from the yogurt while the celery adds a light crunch. Fresh herbs and a touch of mustard keep the flavor bright and balanced without overpowering the eggs.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup plain Greek yogurt
- 2 celery ribs, finely diced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 romaine lettuce leaves
Instructions
- Place the eggs in a large pot and cover them with water. Bring the water to a boil, then remove the pot from heat, cover it, and let the eggs sit for 12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes, then peel and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, Greek yogurt, diced celery, Dijon mustard, lemon juice, parsley, salt, and black pepper. Stir gently until the mixture is evenly coated.
- Lay out the romaine lettuce leaves on a plate or platter. Spoon the egg salad evenly onto each leaf and serve right away.
Extra Tips
Chop the celery small so it mixes evenly through the salad without making the wraps hard to fold. The mixture holds up well in the fridge for a day, so you can prep the filling ahead and assemble the wraps just before eating to keep the lettuce crisp. Course: Breakfast Cuisine: American Equipment: Large Pot, Mixing Bowl, Knife
Asian-Style Egg Fried Cauliflower Rice with Greek Yogurt
This recipe gives you a savory breakfast with plenty of protein from eggs and Greek yogurt. The cauliflower rice keeps it light while the Asian flavors make it feel like a treat. It works well on weekday mornings when you want something filling but not heavy.
The dish combines scrambled eggs with garlic, ginger, and mixed vegetables for a quick stir-fry style meal. A dollop of Greek yogurt on top adds creaminess and a slight tang that pairs nicely with the soy seasoning.
Serves 4 people.
Ingredients
- 4 cups cauliflower rice
- 4 large eggs
- 1 cup plain Greek yogurt
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- Salt and black pepper to taste
Instructions
- Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Add the frozen peas and carrots to the skillet. Cook for 3 to 4 minutes until the vegetables start to soften.
- Push the vegetables to one side of the skillet. Crack the eggs into the empty space and scramble them until just set.
- Add the cauliflower rice to the skillet along with the soy sauce. Stir everything together and cook for 5 to 6 minutes until the cauliflower is tender.
- Season with salt and black pepper to taste. Remove the skillet from the heat.
- Divide the cauliflower rice among four bowls. Top each serving with a quarter cup of Greek yogurt and a sprinkle of sliced green onions.
Extra Tips
Stir the Greek yogurt gently into the warm rice right before eating so it softens without fully melting. If you make the cauliflower rice ahead, store it dry in the fridge and reheat it in the skillet before adding the eggs to keep the texture from getting soggy. Use full-fat Greek yogurt for the best creamy result. Course: Breakfast Cuisine: Asian Equipment: Large Skillet, Mixing Bowl
Smoked Salmon Egg White Omelette with Greek Yogurt
This omelette pairs fluffy egg whites with smoky salmon for a filling breakfast that still feels light. The Greek yogurt brings a cool, creamy element that balances the savory flavors, making it a good choice for weekday mornings or relaxed weekend meals.
The texture stays tender and soft inside with a slight golden edge from the pan. Fresh dill adds brightness while the salmon provides a rich, salty note that keeps each bite interesting.
Serves 4 people.
Ingredients
- 16 egg whites
- 8 ounces smoked salmon
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges, for serving
Instructions
- In a mixing bowl, whisk the egg whites with the salt, black pepper, and 1 tablespoon of dill until the mixture becomes frothy.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Pour one quarter of the egg white mixture into the skillet and cook until the bottom sets, about 2 minutes.
- Place a portion of smoked salmon on one half of the omelette, then fold the other half over it and slide onto a plate.
- Repeat the process with the remaining egg white mixture to make four omelettes total.
- Top each omelette with the remaining dill and serve with Greek yogurt and lemon wedges on the side.
Extra Tips
Whisk the egg whites just until frothy rather than stiff peaks so the omelette stays tender. Add the Greek yogurt after cooking so it stays cool against the warm eggs. If you want a brighter finish, squeeze a little lemon over the yogurt before serving. Course: Breakfast Cuisine: American Equipment: Nonstick Skillet, Mixing Bowl, Whisk
Breakfast Tacos with Scrambled Eggs and Greek Yogurt Crema
These breakfast tacos bring together fluffy scrambled eggs and a tangy Greek yogurt crema for a quick, filling morning meal. The recipe works well on busy weekdays when you need something ready in under 20 minutes or on weekends when you want a relaxed sit-down breakfast. The eggs stay soft and creamy while the yogurt adds a bright, cool contrast that keeps each bite light.
The whole wheat tortillas hold everything together without falling apart, and the simple seasoning lets the eggs and crema shine. This version stays high in protein thanks to the eggs and Greek yogurt while still tasting fresh and balanced.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 8 small whole wheat tortillas
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, stir together the Greek yogurt, lime juice, cilantro, cumin, and half of the salt until smooth. Set the crema aside.
- Crack the eggs into a medium bowl, add the remaining salt and the black pepper, and whisk until the yolks and whites are fully combined.
- Heat the olive oil in a large skillet over medium heat. Pour in the eggs and let them sit for 20 seconds before stirring gently with a spatula.
- Continue cooking the eggs, stirring occasionally, until they form soft curds and are just set, about 4 to 5 minutes. Remove the skillet from the heat.
- Warm the tortillas one at a time in a dry skillet or directly over a low gas flame until soft and lightly toasted.
- Fill each tortilla with a portion of the scrambled eggs, then drizzle with the Greek yogurt crema. Serve right away.
Extra Tips
Mix the crema right before cooking the eggs so it stays thick and cold against the warm filling. If the yogurt is very thick, add a teaspoon of water to loosen it for easier drizzling. Warm the tortillas just before serving to prevent them from cracking when folded. Course: Breakfast Cuisine: Mexican Equipment: Large skillet, Mixing bowl, Spatula
Greek Yogurt Deviled Eggs with Avocado
This recipe turns classic deviled eggs into a protein-packed breakfast by swapping mayo for Greek yogurt and adding creamy avocado. It delivers a smooth filling with a light tang that pairs well with the richness of the yolks. The result works as a quick morning meal or a make-ahead option for busy weekdays.
It has a soft, spreadable texture from the yogurt and avocado blend, with simple seasoning that keeps the focus on fresh flavors. Serve it on its own or alongside toast for extra staying power.
Serves 4 people.
Ingredients
- 8 large eggs
- ½ cup plain Greek yogurt
- 1 ripe avocado
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Paprika for sprinkling
- Chopped chives for garnish
Instructions
- Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and cool the eggs under cold water before peeling.
- Slice each egg in half lengthwise. Scoop the yolks into a mixing bowl and set the whites aside on a plate.
- Add the Greek yogurt, avocado, lemon juice, salt, and black pepper to the bowl with the yolks. Mash everything together until the mixture is smooth and creamy.
- Spoon or pipe the filling back into the egg white halves. Sprinkle lightly with paprika and top with chopped chives before serving.
Extra Tips
Mash the avocado right before mixing to keep the filling from turning brown, and adjust the lemon juice if you want a brighter tang. These eggs hold up well in the fridge for a day, so you can prepare a batch the night before and grab them in the morning. Course: Breakfast Cuisine: American Equipment: Pot, Mixing Bowl, Knife
Veggie Frittata with Herbed Greek Yogurt Side
This veggie frittata brings together eggs and plenty of fresh vegetables for a filling breakfast that keeps you satisfied. The herbed Greek yogurt on the side adds a cool, tangy contrast that balances the warm, savory frittata.
It works well for weekend brunch or prepped ahead for busy mornings. The eggs create a light, custardy texture while the yogurt stays creamy and fresh with bright herbs.
Serves 4 people.
Ingredients
- 8 large eggs
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups fresh spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F. Whisk the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a mixing bowl until well combined.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and red bell pepper and cook for 4 minutes until softened.
- Stir in the spinach and cook for 2 minutes until wilted. Season the vegetables with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Pour the whisked eggs over the vegetables in the skillet. Cook on the stovetop for 3 minutes without stirring to set the edges.
- Transfer the skillet to the oven and bake for 10 minutes until the eggs are fully set.
- While the frittata bakes, stir the Greek yogurt, dill, parsley, garlic, and lemon juice together in a bowl until evenly mixed.
- Slice the frittata into four portions and serve each with a generous scoop of the herbed Greek yogurt on the side.
Extra Tips
Let the frittata rest for five minutes after baking so it slices cleanly without falling apart. The yogurt mixture can be stirred together the night before and kept covered in the fridge to save time in the morning. If you want a milder garlic flavor, use half a clove or let the mixed yogurt sit for ten minutes before serving so the flavors mellow. Course: Breakfast Cuisine: Mediterranean Equipment: Large oven-safe skillet, Mixing bowl, Whisk
Sweet Greek Yogurt Egg Crepes with Banana and Almonds
This recipe turns eggs and Greek yogurt into soft, thin crepes that feel like a morning treat while staying high in protein. It fits well for weekday breakfasts or relaxed weekend meals when you want something sweet that still keeps you full.
The crepes carry a light tang from the yogurt, mellowed by honey and vanilla. Sliced banana adds natural sweetness, and almonds give a gentle crunch on top.
Serves 4 people.
Ingredients
- 6 large eggs
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 ripe bananas, sliced
- 1/4 cup sliced almonds
Instructions
- Whisk the eggs, Greek yogurt, honey, vanilla extract, and cinnamon in a mixing bowl until the batter is smooth and no streaks remain.
- Heat a nonstick skillet over medium heat and lightly coat it with oil or cooking spray.
- Pour about 1/4 cup of batter into the skillet and tilt the pan to spread it into a thin circle. Cook for 1 to 2 minutes until the edges set and the bottom turns golden.
- Flip the crepe and cook the second side for another minute. Transfer to a plate and repeat with the remaining batter to make 8 crepes total.
- Fold or stack the crepes on plates and top each serving with banana slices and sliced almonds.
Extra Tips
Keep the finished crepes warm in a low oven while you cook the rest. If the batter feels too thick, stir in a tablespoon of milk to loosen it. Use firm bananas so the slices hold their shape on the warm crepes. Course: Breakfast Cuisine: American Equipment: Mixing Bowl, Nonstick Skillet, Whisk
Quinoa Breakfast Bowl with Poached Eggs and Greek Yogurt
This quinoa breakfast bowl combines fluffy grains with creamy Greek yogurt and soft poached eggs for a filling start to the day. It works well for weekday mornings when you want something hearty yet simple, or for weekend meal prep that holds up in the fridge.
The nutty quinoa pairs with tender spinach and a bright herb finish, while the runny yolk adds richness against the cool yogurt.
Serves 4 people.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup plain Greek yogurt
- 2 cups baby spinach
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh dill
Instructions
- Place the rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. Remove from heat and let it rest covered for 5 minutes.
- While the quinoa cooks, bring a large pot of water to a gentle simmer. Crack each egg into a small cup and slide it carefully into the water. Poach for 3 to 4 minutes until the whites are set but the yolks remain soft. Use a slotted spoon to lift the eggs onto a paper towel.
- Heat the olive oil in a skillet over medium heat. Add the baby spinach and cook for 1 to 2 minutes until just wilted. Season lightly with a pinch of the black pepper.
- Divide the cooked quinoa among four bowls. Top each with a portion of wilted spinach, a 1/4-cup dollop of Greek yogurt, and one poached egg. Finish with the remaining black pepper and chopped fresh dill.
Extra Tips
Cook the quinoa ahead and reheat portions in the microwave with a splash of water to keep it fluffy. If the yogurt seems thick, stir in a teaspoon of water before adding it to the bowl so it spreads more easily over the warm quinoa. Course: Breakfast Cuisine: Mediterranean Equipment: Medium saucepan, Large pot, Skillet, Slotted spoon
Whole-Grain Egg and Greek Yogurt Breakfast Pizza
This breakfast pizza turns everyday staples into a satisfying morning meal. Whole grain flatbreads serve as the base while Greek yogurt adds creaminess and extra protein. Baked eggs and fresh vegetables keep the dish light yet filling, making it a good choice for weekend mornings or when you want something different from toast or oatmeal.
The finished pizza has a crisp crust, a tangy yogurt layer, and soft eggs with bright vegetable bits on top. It comes together with basic pantry items and delivers steady energy without feeling heavy.
Serves 4 people.
Ingredients
- 4 whole grain flatbreads
- 1 cup plain Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 8 large eggs
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the four flatbreads on the sheet.
- In a mixing bowl, combine the Greek yogurt, garlic powder, oregano, salt, and black pepper. Stir until smooth.
- Spread the yogurt mixture evenly across each flatbread, leaving a small border around the edges.
- Scatter the chopped spinach and halved cherry tomatoes over the yogurt layer on all four flatbreads.
- Drizzle the olive oil lightly over the toppings. Crack two eggs onto each flatbread, spacing them evenly.
- Bake for 10 to 12 minutes, or until the egg whites are set and the flatbread edges are crisp. Remove from the oven and let rest for one minute before slicing.
Extra Tips
The yogurt layer keeps the flatbread from drying out during baking, so spread it all the way to the edges. If you prefer softer yolks, check the pizzas at 8 minutes. Leftovers reheat well in a 350°F oven for five minutes to restore crispness without overcooking the eggs. Course: Breakfast Cuisine: American Equipment: Baking Sheet, Mixing Bowl
