Greek Yogurt Scrambled Eggs

Scrambled eggs on a plate with other breakfast foods.

5 from 1 vote

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

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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.

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