These Greek Yogurt Scrambled Eggs are super creamy, protein packed, and the best healthy way to do scrambled eggs. They are made with sautéed shallots, garlic, and spinach for maximum flavor. Then, served with toasted whole grain bread, ripe, cherry tomatoes, and creamy avocado.
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The Best Healthy Scrambled Eggs
I’m about to share a secret to add protein and creaminess to your scrambled eggs. It makes them rich and so fluffy. You’ll never make them another way.
My secret?! Adding a bit of Greek yogurt! It takes your scrambled eggs to the next level while also boosting the nutritional value of your morning breakfast.
I also added sautéed shallots, garlic, and spinach plus havarti and sharp cheddar for a wonderful, slightly sophisticated flavor combo. I pair mine with cherry tomatoes and avocado for brightness and freshness. Buttered whole wheat toast is a must with any good egg breakfast. All together, it’s a delicious, healthy and satisfying morning meal!
Ingredients in these Greek Yogurt Scrambled Eggs
Here’s what you’ll need:
- 3 eggs + 1 egg white, This will create enough for 2 servings. I like to add one eggs white to make it a little lighter.
- greek yogurt, this is what adds the ultimate creaminess and extra protein!
- cheese, I used a combo of havarti and sharp cheddar, two of my favs. But add whatever you prefer and have on hand!
- fix-ins, I spiced up my eggs with sautéed spinach, garlic, and shallots. Honestly, this is what I had on hand, but was a delicious combo. Feel free to go this direction or add in whatever you have at home! Other yummy add in include sautéed mushrooms, onions, and/or peppers. Or add some meat like cooked bacon or sausage.
- sides, I paired mine with cherry tomatoes, avocado, and toasted and buttered whole wheat bread. It adds brightness and crunch for a well-rounded and satisfying meal.
Instructions
- Scramble the eggs with greek yogurt, In a bowl, whisk together the 3 eggs, 1 egg white, and 2 tablespoons greek yogurt. Don’t worry if small lumps of greek yogurt are present. They will melt into the eggs as they cook.
- Cook the veggies, Heat a skillet with olive oil over medium heat. Sauté the shallots for 2-3 minutes. Add in the garlic and spinach and cook until the garlic is fragrant and the spinach wilted. Season with a pinch of salt. Remove from pan.
- Cook the eggs, Add a little more olive oil to the pan and lower heat to medium low. Next, add the egg mixture and slowly cook until moving the eggs with a spatula until curds form. Continue until eggs fully cooked. Add cheese a couple minutes before eggs are complete finished cooking so it fully melts.
- Season, add desired amount of salt and fresh cracked pepper.
- Bring it together. Add spinach mixture to eggs and fold together.
- Serve it up, with toast, avocado, and cherry tomatoes!
- Spice it up! Top with hot sauce, if desired!
Why You’ll Love these Greek Yogurt Scrambled Eggs
- Easy, healthy and protein packed breakfast!
- The greek yogurt makes the eggs super creamy and delicious.
- You cannot even tell there is greek yogurt in them.
- Tons of extra flavor from the sautéed veggies, garlic, and cheese!
Other breakfast ideas
- Blueberry Cheesecake French Toast
- Strawberry Banana Smoothie Bowl
- Blueberry Peanut Butter Smoothie
- Pumpkin Coffee Cake with Cream Cheese Drizzle
Enjoy!
These protein packed and creamy Greek Yogurt Scrambled Eggs will be your new fav way to do eggs in the morning!
If you make this healthy Greek Yogurt Scrambled Eggs please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Greek Yogurt Scrambled Eggs
These Greek Yogurt Scrambled Eggs are super creamy, protein packed, and the best healthy way to do scrambled eggs. They are made with sautéed shallots, garlic, and spinach for maximum flavor. Then, served with toasted whole grain bread, ripe, cherry tomatoes, and creamy avocado.
Ingredients
- 3 eggs + 1 egg white
- 2 tablespoons Greek yogurt
- Handful spinach
- Half a small shallot minced
- Salt and pepper to taste
- 1-2 garlic cloves finely minced**
- ¼ cup shredded cheese I used a combo of Havarti and sharp cheddar
- Salt and pepper to taste
To serve,
- 1/4 cup cherry tomatoes sliced
- Whole wheat toast
- 1 avocado sliced and topped with everything bagel seasoning
Instructions
-
In a bowl, whisk together the 3 eggs, 1 egg white, and 2 tablespoons greek yogurt. Don’t worry if small lumps of greek yogurt are present. They will melt into the eggs as they cook.
-
Heat a skillet with olive oil over medium heat. Sauté the shallots for 2-3 minutes. Add in the garlic and spinach and cook until the garlic is fragrant and the spinach wilted. Season with a pinch of salt. Remove from pan.
-
Add a little more olive oil to the pan and lower heat to medium low. Next, add the egg mixture and slowly cook until moving the eggs with a spatula until curds form. Continue until eggs fully cooked. Add cheese a couple minutes before eggs are complete finished cooking so it fully melts.
-
Add spinach mixture to eggs and fold together.
-
Serve with toast, avocado, and cherry tomatoes!
-
Top with hot sauce, if desired!
Recipe Notes
If do not have fresh garlic, you can use a 1/2 tsp. of granulated garlic. Add it to the eggs before they are fully cooked and fold it in.
