Greek Yogurt Scrambled Eggs- Busy Morning Breakfast

Protein packed, creamy and simple- these Greek yogurt scrambled eggs just might become your new busy morning go-to.

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Breakfast at a Glance
Nessy's Note
Ingredient Notes and Substitutions
My Tips for Greek Yogurt Scrambled Eggs
More Scrambled Eggs Recipes...

Breakfast at a Glance

Prep Time: 10 minutes (Total time)
Planning Ahead: None
Morning Effort: About 10 minutes
Protein: 28 grams
Fiber: 0 grams (but it can be added with some with sides)

Nessy's Note

Considering how long I've been making my high protein breakfast casserole which uses eggs and Greek yogurt, it's kind of wild that it took me so long to try stirring Greek yogurt into scrambled eggs.

Because if you're looking for a way to up your protein at breakfast, this simple addition is such an easy way to do it.

But beyond adding protein, yogurt also yields scrambled eggs that are extra creamy (just like my easy no-milk scrambled eggs but with less butter). And if you find that you make your scrambled eggs a little rubbery at times, this recipe is quite forgiving.

Ingredient Notes and Substitutions

The amounts needed can be found in the recipe card, but here’s a quick summary of the key ingredients and substitution options:

Eggs- Just like with my simple weekday scrambled eggs, I use three large eggs for this recipe to make it a filling, protein-packed breakfast. If you want to reduce it to two eggs, reduce the Greek yogurt to ¼ cup.
Greek Yogurt- A base ingredient for several of my breakfast recipes (like Greek yogurt overnight oats), this adds protein and makes these eggs extra creamy! I always opt for 2% or full fat as I find the texture and flavor best but you can use fat free if that is what you prefer.
Butter- This helps prevent the eggs from sticking.
- Substitution: Extra virgin olive oil or avocado oil also work.
Sea Salt- Just a little seasoning is all you need for this simple breakfast.
- Substitution: Table or kosher salt can also be used- adjust to your tastes. If you'd like, you can experiment with adding more seasonings along with the salt such as cumin, garlic powder or dried herbs.

Greek yogurt scrambled eggs on a plate with a fork.

My Tips for Greek Yogurt Scrambled Eggs

Don't Rush. If you cook the eggs on too high of a heat, they can turn out dry and have an overly egg-y taste.
Use Full Fat Yogurt. While fat-free will still work, I find that the texture and flavor is best with a minimum of 2% fat yogurt.
More Questions? I kept this post short and sweet for your busy morning, but if you have any questions, check out my complete scrambled eggs guide where I try to cover everything you might be wondering!

What could I serve with these eggs for breakfast?

This breakfast on its own packs a ton of protein so I often pair it with some sprouted grain toast or roasted potatoes and some veggies or fruit to round it out.
You can mix and match with all sorts of different sides- check out my full post on what to serve with scrambled eggs for more ideas!

Scrambled eggs on a plate with fruit and vegetables.

More Scrambled Eggs Recipes...

If you give this recipe a try, be sure to let me know what you thought in the comments below!

Scrambled eggs on a plate with other breakfast foods.

Greek Yogurt Scrambled Eggs

5 from 1 vote

Protein packed, creamy and simple- these Greek yogurt scrambled eggs just might become your new busy morning go-to.

Print Pin Recipe

Cook Time 10

Total Time 10

Servings 1

Ingredients

3 large eggs
6 tablespoon Greek yogurt
1 teaspoon butter
¼ teaspoon fine sea salt

US Customary - Metric

Instructions

Crack the eggs in a bowl and add the Greek yogurt. Whisk together to combine.
3 large eggs, 6 tablespoon Greek yogurt
Place a small to medium saucepan over medium-low heat and add the butter. Let it fully melt, tilting the pan to coat the bottom. (If you are increasing the servings, you may want to use a larger saucepan.)
1 teaspoon butter
Keep the heat medium-low and add the egg mixture to the saucepan.
Cook, stirring often for 3-4 minutes. Stirring helps to prevent sticking and ensure that the eggs turn out nice and creamy.
Once the eggs are just set but still soft (and to your liking), remove from the heat and season.
¼ teaspoon fine sea salt
Enjoy!

Notes

Scrambled eggs are best fresh and can be pretty quick to make in the morning. But if you’re meal-prepping for busy mornings, these are actually a great option as the addition of the yogurt helps to keep them soft when reheating.

Make-Ahead & Refrigerate: Cook your scrambled eggs, then transfer them to an airtight container (I recommend using a glass container). Store in the fridge for up to 4 days. When reheating, use low heat on the stovetop with a little butter or oil or microwave in short intervals, stirring occasionally to prevent overcooking.

Freezing: Scrambled eggs can be frozen, though the texture will be a bit different (They work well for mixing them into a breakfast bowl, adding to a wrap, etc but aren't as good on their own). If freezing, portion into freezer-safe containers and then allow to cool completely in the refrigerator. Once cooled, move to the freezer and use within 1 month for best texture.

Reheating from Frozen: For best results, thaw overnight in the fridge before reheating (as they tend to release some water with thawing and can be quite watery if reheated straight from frozen). You can reheat by microwaving in short bursts. Or on the stovetop, warm them over low heat with a bit of butter until heated through.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

Tried this recipe?Please comment !