Scrambled Eggs with Yogurt Recipe (High Protein)

These scrambled eggs with yogurt are a hearty fresh way to start your day! Packed with protein and your favorite spices, these easy eggs will help you to rise & shine.

If you’re looking for the lightest, fluffiest yogurt scrambled eggs – read on, friends!  Enjoy on no-knead toast, easy cornbread waffles, or a thick slice of sourdough garlic bread.

Growing up, my dad always made the best scrambled eggs. It was a Sunday morning ritual in our house – he usually made ‘bacon scrambled’ where he’d fry up little bits of bacon first, then fold in deliciously fluffy eggs for the perfect breakfast on toast.

While I learned to make really good eggs (always with milk) from my dad, I don’t keep milk in the house too often now. I started making them with Greek Yogurt instead, and let me tell you – they are amazing!  The fluffiest eggs!  They have loads of flavor, a really nice tang, and are high in protein.

These Scrambled Eggs without Milk Are

• Bright
• Delicate
• Slightly Spicy
• Warming
• Hearty
• Packed with flavor
• Vegetarian, high protein

Easy Egg Brunch Recipes for the WIN!

These no milk scrambled eggs are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal.

These eggs without milk are also great for having company over for a holiday brunch as well. Ready in under 30 minutes, these eggs are simple to get on the table, and they will go fast.

Browse all our breakfast and brunch recipes to find your next favorite morning meal!

What’s In These Greek Yogurt Scrambled Eggs?

See the recipe card below for full ingredient amounts and recipe instructions!

• Greek Yogurt – make sure it’s plain and unsweetened!  You can use a fat free Greek yogurt like this one (it’s our favorite!) or a full fat yogurt too.
• Butter – I like to use unsalted butter to reduce the amount of sodium in my cooking.
• Eggs
• Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
• Sea salt and black pepper

How Do I Make These Scrambled Eggs with Yogurt?

1. In a large pan, heat the butter over low heat until the bottom of the pan is coated and butter has melted
2. In a bowl, add the eggs, Greek yogurt, chili flakes, salt, and pepper. Beat together until all ingredients are well incorporated.
3. Pour the eggs into the pan, cooking over very low heat.  Low and slow is the rule for scrambled eggs, it helps to cook the eggs evenly.
4. Every few minutes scrape the cooked eggs off the bottom of the pan with a spatula and fold into the pan. Repeat cooking for about 8-10 minutes until eggs are firm and cooked, no longer runny.
5. Plate eggs over toast of choice, and add toppings: I used black pepper – but use your favorite fresh vegetables or herbs.  Enjoy!

Easy Breakfast Recipes You May Enjoy

• Greek Yogurt Blueberry Smoothie
• Eggs Baked in Hash Browns Recipe
• Crepes Without Milk or Butter Recipe
• Salsa Verde with Avocado Toast Recipe
• Sugar Snap Pea Toast
• Black Bean Shakshuka Recipe

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Scrambled Eggs with Yogurt

Kelly Jensen

These scrambled eggs with yogurt are a hearty fresh way to start your day! Packed with protein and your favorite spices, these easy eggs will help you to rise & shine.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 140 kcal

Ingredients

  

1x2x3x

• 1 tablespoon butter
• 6 eggs
• 1/2 cup greek yogurt
• Crushed Red Pepper Flakes
• Sea Salt and Black Pepper I used 1/4 teaspoon of each
• toast for serving

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Instructions

 

• In a large pan, heat the butter over low heat until the bottom of the pan is coated and butter has melted
• In a bowl, add the eggs, yogurt, salt, and pepper. Beat together until all ingredients are well incorporated.
• Pour the eggs into the pan, cooking over very low heat.  LOW AND SLOW is the rule for scrambled eggs in our house, it helps to cook the eggs evenly.
• Every few minutes scrape the cooked eggs off the bottom of the pan with a spatula and fold into the pan. Repeat cooking for about 10 minutes until eggs are firm and cooked, no longer runny.
• Plate eggs over toast of choice, and add toppings: I used fresh chopped scallions, crushed red pepper flakes, and sesame seeds – but use your favorite fresh vegetables or herbs.  Enjoy!

Video

Nutrition

Calories: 140kcalCarbohydrates: 4gProtein: 10gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 252mgSodium: 125mgPotassium: 193mgFiber: 1gSugar: 4gVitamin A: 521IUVitamin C: 1mgCalcium: 115mgIron: 1mg

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