These greek yogurt scrambled eggs are our go-to for super creamy scrambled eggs with a little extra protein. They're so easy, fluffy, and delicious.
Jump to:
Why We Love These Eggs
We started making these greek yogurt eggs for our toddler, in an effort to squeeze a little more protein and healthy dairy into her diet (which otherwise consists of lots of snacks all day long), but I quickly realized they were a great way to make eggs for the adults in the family too.
They're healthy-ish, super creamy, and delightfully fluffy. No rubbery burnt scrambled eggs here! Best of all, they only take a few minutes to make—perfect for busy weekday mornings.
Looking for other quick breakfast ideas? Try our strawberry protein bars, pizza sheet pan eggs, or hash brown patty avocado toast.
Ingredient Notes and Substitutions
Eggs: We buy pasture-raised eggs—they have lots of health benefits, and I swear they taste better too. We love Vital Farms. Use whatever eggs you usually buy.
Whole milk greek yogurt: Don't substitute low-fat greek yogurt. The extra fat keeps the eggs soft and creamy.
Butter: Again, don't skip this! The extra fat helps with the creaminess of the eggs.
See recipe card for full ingredient list and amounts.
Step-by-Step Instructions
Step 1: Add eggs, greek yogurt, and slices of cold butter to a mixing bowl and whisk until the egg whites and yolks are fully combined and the yogurt is incorporated.
Step 2: Heat a non-stick pan over medium-low heat. Pour the eggs into the pan and immediately begin stirring with a rubber spatula, scraping the sides and bottom of the pan until curds start to form.
Step 3: Continue stirring and scraping until the eggs are almost fully set up, about 2-3 minutes. Then remove from heat and season with salt and pepper to taste.
Optional Toppings
Eggs are better with toppings. Here are some of our favorites:
- Chives
- Avocado slices
- Hot sauce
- Hemp seed hearts: Ok, I'll admit this one is a little weird, but I love sprinkling hemp seeds on my scrambled eggs. They have a lovely nutty flavor and a ton of health benefits. Try it!
- Shredded cheese
Frequently asked questions
Watery scrambled eggs are generally cooked too fast or at too high a temperature. Be patient with these eggs and let them cook slowly.
Yes! We give these to our young toddler all the time and have since she was a baby. I usually omit the salt and reduce the pepper when I make them for her.
Yes! Cottage cheese also works well in these eggs (although the texture is slightly different). Follow the same instructions, but replace the greek yogurt with cottage cheese.
📖 Recipe
Greek Yogurt Scrambled Eggs
- Total Time: 10 minutes
- Yield: 3 servings 1x
Description
These greek yogurt scrambled eggs are our go-to for super creamy scrambled eggs with a little extra protein. They're so easy, fluffy, and delicious.
Ingredients
6 eggs
¼ cup whole milk greek yogurt
1 tablespoon cold unsalted butter, cut into thin slices
Salt and pepper, to taste (see note)
Instructions
- Add eggs, greek yogurt, and slices of cold butter to a mixing bowl and whisk until the egg whites and yolks are fully combined and the yogurt is incorporated.
- Heat a non-stick pan over medium-low heat. Pour the eggs into the pan and immediately begin stirring with a rubber spatula, scraping the sides and bottom of the pan until curds start to form.
- Continue stirring and scraping until the eggs are almost fully set up, about 2-3 minutes. Then remove from heat and season with salt and pepper to taste.
Notes
Nutritional information is only an estimate.
We use about ¼ teaspoon each of salt and black pepper.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ⅓ of recipe
- Calories: 200
- Sugar: 1.3 g
- Sodium: 150.8 mg
- Fat: 14.5 g
- Carbohydrates: 1.7 g
- Protein: 14.7 g
- Cholesterol: 385.3 mg
Mike says
One of the only egg recipes my toddler will eat!