Description
How to make fluffy high protein scrambled eggs with Greek yogurt and cottage cheese that pack 25g protein per serving for the perfect breakfast.
Ingredients
Scale
Base Ingredients
- 6 large eggs, room temperature
- 1/4 cup plain Greek yogurt, full-fat
- 2 tablespoons cottage cheese, small curd
- 1 tablespoon butter, unsalted
- 2 tablespoons whole milk
Seasonings
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh chives, finely chopped
Protein Boosters
- 1/4 cup sharp cheddar cheese, shredded
- 2 slices turkey bacon, cooked and crumbled
- 1 tablespoon hemp hearts
Optional Toppings
- 1 medium avocado, sliced
- 2 tablespoons everything bagel seasoning
- Hot sauce to taste
Instructions
- Prep Ingredients: Crack eggs into a large bowl and let them come to room temperature for 10 minutes. Cook turkey bacon until crispy and crumble into small pieces.
- Whisk Base: Add Greek yogurt, cottage cheese, milk, salt, pepper, and garlic powder to eggs. Whisk vigorously for 30 seconds until completely smooth and frothy.
- Heat Pan: Melt butter in a non-stick pan over medium-low heat until foaming but not brown. The gentle heat is crucial for creamy, tender eggs.
- Cook Eggs: Pour egg mixture into the pan and let sit for 20 seconds. Gently push cooked edges toward center, tilting pan to let uncooked egg flow underneath.
- Add Cheese: When eggs are almost set but still slightly wet, sprinkle in cheddar cheese and turkey bacon. Gently fold together with a spatula, working quickly.
- Finish Cooking: Remove from heat while eggs still look slightly underdone – they’ll continue cooking from residual heat. Fold in chives and hemp hearts gently.
- Serve Immediately: Transfer to plates and top with avocado slices and everything bagel seasoning. Serve hot with hot sauce on the side for perfect results.
Notes
- Keep heat on medium-low to prevent rubbery texture; high heat ruins the creamy consistency.
- Store in airtight containers in refrigerator for up to 3 days maximum.
- Substitute cottage cheese with ricotta for different flavor profile and similar protein boost.
- Room temperature eggs whip up fluffier than cold eggs straight from refrigerator.
- Remove from heat while slightly underdone as carryover cooking finishes them perfectly.
- Add hemp hearts at the end to preserve their nutritional value and prevent burning.
Allergy Information: Eggs, Dairy
Nutrition
- Calories: 285 calories
- Fat: 19g
- Carbohydrates: 6g
- Protein: 25g