Description
Tender baked yogurt-and-egg breakfast rounds for splitting and toasting. English-muffin-inspired quick bread; supplied formula not kitchen-tested here.
Prep: 10 minutes | Rest: 5 minutes | Bake: 20–28 minutes | Cool: 20–30 minutes or longer as needed
Yield: 6 rounds
Ingredients
Scale
- 1 cup thick plain Greek yogurt
- 2 large eggs
- 1½ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
Instructions
- Heat the oven to 375°F. Line a baking sheet with parchment.
- Whisk yogurt and eggs until smooth.
- Combine flour and baking powder separately, then fold into the wet mixture until no dry pockets remain.
- Rest 5 minutes. Expect a soft, sticky mixture; avoid excessive flour additions.
- Scoop six mounds and smooth with damp fingers into shallow rounds about ¾ inch thick. Use lightly floured hands only if the dough is firm enough.
- Add optional toppings if desired. Bake about 20–28 minutes, until lightly golden and set through the center.
- Cool on a rack at least 20–30 minutes, longer if still hot inside.
- Split gently, toast the cut sides, and serve.
Storage: Refrigerate within 2 hours of baking and keep covered up to 4 days. Freeze split portions up to 2 months for best quality.
Illustrative nutrition: Approximately 145–175 calories and 8–10 grams protein per round with nonfat Greek yogurt, before optional toppings and extra flour. Actual products determine the total.