This Greek yogurt scrambled eggs recipe is an easy high protein breakfast you can whip up in minutes. Fluffy, soft, and easy, these high-protein scrambled eggs will keep you feeling full and satisfied all morning.
This scrambled eggs with Greek yogurt recipe is a hearty and delicious way to start your day. This scrambled eggs recipe comes together in a few easy steps and has around 22 grams of protein (or more if you add extra yogurt!).
Why You’ll Love This Recipe
- Eggs are a great source of protein and adding Greek yogurt to them adds a little boost of protein. I always try to eat a ton of protein for breakfast to keep myself feeling full all morning, but it can be hard to eat scrambled eggs and a yogurt bowl, so folding a few tablespoons of yogurt into the eggs is an easy way to fit it all in!
- Greek yogurt helps make the scrambled eggs even softer and fluffier than regular scrambled eggs.
- It’s a quick recipe that you can whip up in a few minutes.
- It’s a simple recipe that you can customize these scrambled eggs in so many different ways!
Ingredients You’ll Need
eggs — eggs are a great source of protein and are also rich in essential micronutrients (source). I use 6 eggs for two servings as I usually like to have at least 3 eggs when scrambled, but feel free to decrease the eggs. If you have smaller eggs, add an extra one to the recipe.
salt — just a pinch of kosher salt.
Greek yogurt — I use full-fat plain Greek yogurt. You can also use vanilla-flavored yogurt for a sweeter vanilla taste. While regular yogurt is great, this recipe uses Greek yogurt, which is thicker, tangier, and more protein-rich than regular yogurt. It’s also higher in protein and lower in sugar. If you use vanilla Greek yogurt, you’ll have less protein compared to using plain yogurt, and you’ll lose the tangy flavor.
butter — to cook the scrambled eggs in. You can also use olive oil instead.
pepper — I like to finish my scrambled eggs with some pepper, but you can skip it if you’re not a fan.
How to Make Greek Yogurt Scrambled Eggs
- In a bowl, add the eggs, Greek yogurt, and salt.
- Beat the egg mixture together with a fork or with a whisk to combine.
- Place a non-stick skillet over medium heat and add the butter. Once the butter has melted, add the egg mixture.
- Gently and slowly stir the eggs with a rubber spatula to make fluffy scrambled eggs. Fold the eggs within themselves. When the eggs are mostly cooked, it should look custard-like, remove from heat. The residual heat from the pan will finish cooking the eggs and keep them fluffy. This shouldn’t take more than 4 to 5 minutes.
- Remove from heat and serve.
Recipe Tips and Notes
- A bit of lumps in the egg mixture from the Greek yogurt not being fully whisked in is a-ok!
- It’s important to promptly remove the scrambled eggs from the pan once they’re done. Leaving them in the pan could result in overcooking and drying them out, as the residual heat of the skillet will continue to cook them.
- Make sure you are using a non-stick skillet when making scrambled eggs, as it’s much more efficient and easier to clean. Save the cast iron skillet or stainless steel skillet for another recipe.
- Add a handful of shredded cheese of choice to the eggs when the eggs are 80% done, and fold them into the scrambled eggs for cheesy eggs!
- You can also add garlic powder, onion powder, and paprika to the eggs. Dried herbs are a great addition, too.
- Want to add some add-ins? Try some mushrooms, spinach, bell peppers, or onions/shallots. Cook them first, then fold them into the scrambled eggs right before they’re done.
Make Ahead Tips
- Meal prep: once cooled, store the Greek yogurt scrambled eggs in an airtight container in the fridge for up to 4 days.
- Reheat: gently warm the eggs on the stove until just heated through to prevent overcooking. You can also reheat them in the microwave on high for 20–30-second intervals.
Serving Suggestions
Scrambled eggs are so versatile. You can serve them with pretty much anything! While you can enjoy these scrambled eggs on their own or on some toast, here are some ideas if you don’t feel like eating the eggs on their own.
- air fryer bacon / oven baked bacon / twisted bacon
- air fryer breakfast potatoes
- air fryer sausage links
- toast
- air fryer french toast sticks
- sheet pan hash browns
- air fryer frozen hashbrowns
- homemade sausages
- air fryer homemade bagels
- blueberry parfait
- Greek yogurt peanut butter bowls
- cottage cheese with fruit bowls
- over avocado toast
- with a smoothie (try my tofu smoothie or creamy smoothie without yogurt)
- with a matcha latte or vanilla latte
- with some fresh berries or fruit
Greek Yogurt Scrambled Eggs
Ingredients
- 6 eggs
- 4 tablespoons Greek yogurt, full-fat
- 1 pinch salt
- 1 tablespoon butter, unsalted
- pepper, to taste
Instructions
- In a bowl, add the eggs, Greek yogurt, and salt. Beat the egg mixture together with a fork or with a whisk to combine.
- Place a non-stick skillet over medium heat and add the butter. Once the butter has melted, add the egg mixture.
- Gently and slowly stir the eggs with a rubber spatula to make fluffy scrambled eggs. Fold the eggs within themselves. When the eggs are mostly cooked, it should look custard-like, remove from heat. The residual heat from the pan will finish cooking the eggs and keep them fluffy. This shouldn’t take more than 4 to 5 minutes.
- Remove from heat and serve.
Nutrition Per Serving
More Breakfast Recipes to Try
- High Protein Cottage Cheese Pancakes
- Cottage Cheese Scrambled Eggs
- High Protein Overnight Oats
- Chia Yogurt Bowls
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