Protein Packed Greek Yogurt Scrambled Eggs

Getting enough protein in the morning is so important and these Protein Packed Greek Yogurt Scrambled Eggs. Only a few ingredients, about 5 minutes to cook, and you have a delicious breakfast with 22 grams of protein.

scrambled eggs in a pan with green onions and cheese

Ingredients & Tools Needed for This Recipe

You really only need a few things to make Greek Yogurt eggs. Greek Yogurt and Eggs. You probably figured!

  • Eggs: This is a great article about the different varieties.
  • Greek Yogurt: I use nonfat, Fage is my favorite brand.
  • Salt/Pepper: I didn’t give a measurement on purpose. Use a pinch. A dash. A little goes a long way!
  • Cheese/Green Onions: For topping, totally optional.

Tools:

a white bowl with 3 eggs and greek yogurt

Thick & Tender Scrambled Eggs.

Making Greek Yogurt Eggs is pretty easy. The most important thing is to whisk the eggs and the Greek yogurt well so there are no lumps. I do this by whisking with a fork (see the video attached to the recipe card to see). Combining the Greek yogurt and the eggs will result in a thickened mixture which helps makes the eggs fluffy and delicious.

pouring eggs into pan

Variations for this Recipe

  • Add fresh herbs! Parsley, basil, tarragon, and chives are all super delicious.
  • Turn it into an omelette.
  • Top it with fresh salsa! We loooove eggs with fresh salsa and a little cilantro.
  • Add to a breakfast burrito. Make some ahead of time and freeze for the perfect easy on the go breakfast.
  • Serve with a little bit of bacon on the side.
almost fully cooked scrambled eggs

Make the Fluffiest Scrambled Eggs by using Greek Yogurt

  • Turn a pan onto medium heat. Don’t get the pan too hot, eggs are very sensitive.
  • Add 1 tsp of butter to the pan.
  • Once the butter is fully melted, pour the Greek yogurt/egg mixture into the pan. Stir continuously using a silicon spatula, scraping the bottom of the pan.
  • Once the eggs are about 3/4 of the way cooked, turn off the heat. Continue to stir until fully cooked.
  • Top with cheese and chives if desired!
overhead view of greek yogurt eggs

Storing & Reheating Scrambled Eggs

  • You can make a big batch of these ahead of time! Simple store in the refrigerator for up to 3 days.
  • To reheat scrambled eggs, place them on a microwave safe plate with 1/2 teaspoon of water until desired temperature is reached.
  • Here’s an informative thread on reheating eggs.
side view of eggs in a pan

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scrambled eggs in a pan with green onions and cheese

Greek Yogurt Scrambled Eggs

Packed with protein, these eggs are mixed with Greek yogurt for added fluff and flavor. The end result is a tender, delicious scrambled egg.
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast, brunch
Cuisine American
Servings 1 serving
Calories 255 kcal

Ingredients
 

  • 3 eggs
  • 1/4 cup Greek yogurt
  • pinch salt/pepper
  • 1 tsp butter

Instructions
 

  • In a bowl, combine eggs and Greek yogurt along with salt and pepper. Whisk until fully combined and no lumps remain. Mixture will be thick.
  • Turn a pan onto medium heat. Don't get the pan too hot, eggs are very sensitive.
  • Add 1 tsp of butter to the pan. Once the butter is fully melted, pour the Greek yogurt/egg mixture into the pan.
  • Stir continuously using a silicon spatula, scraping the bottom of the pan. Once the eggs are about 3/4 of the way cooked, turn off the heat.
  • Continue to stir until fully cooked. Top with cheese and chives if desired!

Nutrition

Calories: 255kcalCarbohydrates: 3gProtein: 22gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 504mgSodium: 238mgPotassium: 254mgSugar: 2gVitamin A: 840IUCalcium: 131mgIron: 2mg
Keyword breakfast, eggs
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