High Protein Egg & Whey Pudding
Dan Fahey | Hybrid Military Fitness cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Thriving OnLowCarb on SeeMeCook
A simple, three-ingredient protein pudding that packs 80g of protein. It uses a base of blended eggs and whey protein for a thick, recovery-focused snack.
- Time
- 4 hours 5 minutes
- Equipment
- Blender
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 120 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 380 g before cooking, which is about 380 g per serving.
Steps
Crack the 4 eggs into a bowl and scramble them thoroughly.
Add the scrambled eggs, 1/2 cup of skim milk, and 2 scoops of whey protein powder into a blender.
Blend all ingredients together until the mixture is completely smooth and well-combined.
Pour the mixture into a container or bowl and place it in the refrigerator.
Allow the pudding to set in the refrigerator for at least 4 hours before serving.
Notes
The author used vanilla flavored protein, but any flavor can be used. Some users in comments reported a grainy texture or the mixture remaining liquid; ensure you use a high-quality whey protein and allow the full 4 hours for the proteins to hydrate and set.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 565
- Protein
- 78 g
- Carbs
- 14 g
- Fat
- 23 g
- Fiber
- 0 g
Where the calories come from
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