High-Protein Power Breakfast for Calisthenics Athletes
This high-protein power breakfast for calisthenics athletes combines fluffy Greek yogurt scrambled eggs with hearty oats, fresh berries, and nut butter. It delivers 40+ grams of protein, complex carbs for sustained energy, and healthy fats—ideal for fueling muscle-building bodyweight workouts while keeping you full and focused all morning.
Why You’ll Love This Recipe
This high-protein power breakfast is tailor-made for calisthenics athletes who need serious fuel to power through pull-ups, dips, push-ups, and holds. With over 40 grams of high-quality protein from eggs and Greek yogurt, it supports muscle repair and growth while the oats provide steady-release carbs to maintain energy without crashes. The berries add antioxidants to combat workout-induced inflammation, and nut butter brings healthy fats for joint health and satiety. It’s quick to make, naturally gluten-free (with certified GF oats), customizable, and tastes like a creamy, savory-sweet treat—not boring “diet food.” Perfect for busy mornings or post-workout recovery, it keeps you full for hours, helps with body recomposition, and tastes so good you’ll look forward to it every day. Whether you’re building strength or leaning out, this breakfast gives you the edge to train harder and recover faster!
Recipe Tips and Tricks
- Whisk the eggs and Greek yogurt together vigorously for ultra-creamy scrambled eggs.
- Use non-fat or low-fat Greek yogurt for maximum protein without extra calories.
- Cook oats with milk for creamier texture and added protein.
- Prep oats the night before as overnight oats for even faster mornings.
- Add a dash of cinnamon or vanilla extract for extra flavor without calories.
- Top with fresh berries right before eating to keep them vibrant and juicy.
High-Protein Power Breakfast for Calisthenics Athletes
Creamy Greek yogurt scrambled eggs with protein oats and berries—ultimate high-protein breakfast for calisthenics!
Ingredients
- ½ cup mixed fresh berries (strawberries, blueberries, raspberries)
- ½ cup rolled oats
- ¾ cup plain Greek yogurt (non-fat or low-fat)
- 1 cup milk (dairy or unsweetened plant-based)
- 1 tbsp natural almond or peanut butter
- 4 large eggs
- Optional: dash of cinnamon, vanilla extract
- Pinch of salt and black pepper
Instructions
- Start with the oats! In a small pot, combine rolled oats and milk—bring to a gentle boil over medium heat.
- Simmer to perfection! Reduce heat and cook oats for 5 minutes, stirring occasionally until creamy and thick—add a dash of cinnamon if you like!
- Whisk the egg magic! In a bowl, crack the eggs and add ½ cup of the Greek yogurt—whisk vigorously until smooth and frothy.
- Season it up! Add a pinch of salt and black pepper to the egg-yogurt mixture—give it one more good whisk.
- Cook those creamy eggs! Heat a non-stick skillet over medium-low heat, spray lightly with oil, and pour in the egg mixture.
- Stir gently! Cook eggs for 3–4 minutes, stirring constantly with a spatula until soft and creamy—don’t overcook!
- Boost with yogurt! Remove from heat and stir in the remaining ¼ cup Greek yogurt for extra creaminess and protein.
- Plate the oats! Spoon the warm oats into a bowl as your hearty base.
- Top with eggs! Pile the creamy Greek yogurt scrambled eggs right on top of the oats—looks so inviting!
- Finish strong! Drizzle with nut butter, scatter fresh berries over everything, and dig in—feel the power fueling your next calisthenics session!
Notes
- This breakfast packs ~45g protein—perfect for muscle building and recovery.
- Use certified gluten-free oats if needed.
- Great for meal prep: Make oats ahead and reheat with fresh eggs.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 566Total Fat 20gSaturated Fat 6gUnsaturated Fat 14gCholesterol 391mgSodium 277mgCarbohydrates 62gFiber 9gSugar 8gProtein 37g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Eggs: Provide complete, high-bioavailable protein with all essential amino acids—perfect for muscle synthesis in calisthenics training.
- Greek yogurt (plain, non-fat or low-fat): Super high in protein (about 20g per cup) and probiotics for gut health; adds creaminess to eggs.
- Rolled oats: Complex carbs for sustained energy during long sessions; high in fiber to support digestion and fullness.
- Fresh berries: Low-calorie antioxidants rich in vitamin C to aid collagen formation and reduce inflammation from intense bodyweight work.
- Natural nut butter (almond or peanut): Healthy fats and a bit more protein; choose unsweetened for clean eating.
- Milk (dairy or plant-based): Adds creaminess and extra protein—use high-protein options like fairlife or soy for a boost.
Variations and Substitutions
- Higher protein: Add a scoop of vanilla protein powder to the oats or eggs.
- Vegan version: Use plant-based yogurt, egg substitute (like Just Egg), and plant milk.
- Low-carb/keto: Skip oats and double eggs/yogurt; add spinach or zucchini.
- Fruit swap: Use sliced banana, apple, or mango instead of berries.
- Nut-free: Use sunflower seed butter or tahini.
- Savory twist: Add spinach, tomatoes, and feta to the eggs for a Mediterranean flair.
- Overnight oats style: Mix everything cold and refrigerate overnight.
Storage Options
Store scrambled eggs and oats separately in airtight containers in the refrigerator for up to 3 days. Reheat eggs gently in microwave or skillet; oats can be microwaved with a splash of milk. Not ideal for freezing due to texture changes in eggs.
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