If you want a healthy breakfast that not only tastes amazing but is also packed with a huge amount of protein, you’ve come to the right place.
The protein content in eggs is already respectable, but we’re kicking things up a notch with these high protein scrambled eggs.
Whether you need a high protein or low carb breakfast, this one checks all the boxes.
With 270 calories, 14g of total fat, 4g of carbs, and a whopping 29 grams of protein, this is a great recipe to start your day with.
Why Go High-Protein?
Eggs are already a staple in any protein-packed diet. One large egg contains roughly 70 calories and 6 grams of protein, which is great, but we can do better.
Whether you’re into creamy scrambled eggs, cheesy eggs, or just maximizing your protein intake, we’re going to explore three incredibly easy methods to maximize the protein in your eggs.
And don’t worry, each method will yield a deliciously healthy egg scramble in just minutes.
The Cottage Cheese Method
First up, let’s talk cottage cheese.
If you’ve never added it to your egg mixture, you’re missing out. Blend up a 1/3 cup of cottage cheese—fat-free, low-fat or full-fat, your choice—until smooth.
Mix the smooth cottage cheese directly into the egg mixture before scrambling to add volume, creaminess, and of course, protein.
When you use cottage cheese, your cooked eggs will have a little bit of excess moisture, but that’s a small price to pay for the extra protein.
The Collagen Boost
Next, we have the collagen protein powder method. Specifically, I’m talking about Meal Boosters’ cheesy collagen protein powder.
I know, the idea of adding protein powder to your eggs is probably disgusting, but hear me out.
I recently tried and reviewed Meal Boosters savory protein, and I was extremely impressed by the flavor. The cheesy collagen protein truly just tastes like cheddar powder, which works incredibly well in eggs.
Two scoops go right into your whisked eggs, and you’re left with eggs that taste like you’ve melted cheddar into them.
And don’t worry, unlike whey protein, collagen keeps your eggs’ texture perfect.
Sure, the color of these eggs changes quite a bit, but it works! I did test this with unflavored whey protein powder, and that protein flavor was just too overpowering to be enjoyable.
You can likely use unflavored collagen powder in your eggs, but the cheese flavor just works so well.
A quick note on collagen: a lot of people don’t like to use it because it’s not a “complete protein.” In other words, it doesn’t contain all of the essential amino acids. I don’t concern myself with that too much: it’s a great way to get an extra protein boost.
The Egg White Way
Lastly, let’s discuss egg whites and Egg Beaters (egg whites with coloring and slight flavor added to more closely resemble real eggs). These are your best friends if you’re watching your calories but still want a high-protein meal.
1/4 cup of egg whites is equal to one whole egg in terms of volume, and adds just 30 calories but packs in an extra 6-7 grams of protein.
Personally, I like to add the egg whites to my whole eggs for added volume, because the egg yolks add so much flavor.
You can go with all egg whites if you want a low calorie, ultra-high-protein breakfast, but include 1 or 2 whole eggs along with your egg whites for the best results.
How to Make High-Protein Scrambled Eggs
Alright, you’ve picked your method and you’ve got your egg mixture ready.
Now, grab a non-stick frying pan and place it over low-medium heat. Give it a couple of minutes to warm up. This is crucial for the best scrambled eggs!
Pour your mixture into the pan. Let it sit for a moment to begin cooking and form that essential base layer. Now, instead of stirring, you’re going to gently fold the eggs over themselves with a spatula. This technique is key for achieving those fluffy eggs we all love.
Keep folding. You’ll notice the eggs start to form soft, delicious folds
At this stage, I like to add a pinch of salt and black pepper. I’ve found that when you mix salt & pepper directly into the egg mixture, it tends to pull some of the moisture out, and I like my eggs to stay moist (sorry for saying that word so many times).
When they’re mostly set but still a bit glistening, you’re good to go. Slide those beauties onto a large plate and garnish with some fresh chives or green onions, then dig in!
I like to enjoy my eggs as-is, but you can also mix your favorite veggies directly into the eggs as well. Whether it’s fresh spinach, pepper & onion, or something else, you can’t go wrong.
More healthy breakfast recipes
Breakfast is truly my favorite meal of the day, and I could eat breakfast food for every single meal for the rest of my life.
If you’re like me and need more breakfast in your life, here are some high-protein breakfast options to check out:
Ingredients
Method One
- 3 Eggs
- 1/3 Cup Cottage Cheese (blended for best texture)
- Salt & Pepper
Method Two
- 3 Eggs
- 2 Scoops (21g) Cheesy Collagen Protein Powder (Meal Boosters)
- Salt & Pepper
Method Three
- 1 Egg
- 1/2 Cup Egg Beaters (or egg whites)
- Salt & Pepper
Instructions
- If using cottage cheese: I prefer to blend my cottage cheese until smooth using a blender, food processor, or hand mixer before mixing it into my eggs, but that step can be omitted if necessary.
- In a medium bowl, whisk the eggs together with the cottage cheese. If using the other methods, mix the collagen protein powder or egg whites into the bowl with the eggs instead.
- Place a non-stick skillet over low-medium heat. Give it a couple of minutes to get nice and warm.
- Pour the eggs into the pan and let them sit for just a moment. This is your base layer.
- Using a spatula, gently push the eggs from the edges toward the center. This isn’t just stirring; it’s more like folding the eggs over themselves.
- Continue this pushing motion every few seconds. You’ll see soft folds of scrambled eggs start to form.
- Sprinkle a dash of salt and pepper onto your eggs while folding. (If you mix the salt & pepper directly into the eggs, the salt will pull out some of the moisture)
- Once the eggs are mostly set but still slightly glistening, they’re done. Slide them onto a plate, top with the toppings or garnish of your choice, and enjoy!
Notes
- For even more protein, you can combine any of the methods listed above. For example, you can add some cottage cheese along with egg whites for extra protein.
- I prefer to use fat-free cottage cheese and I blend it up before mixing to keep it smooth- you can use any cottage cheese you’d like, and you don’t necessarily have to blend it up first.
Nutrition Information
Yield 1
Serving Size Entire Recipe
Amount Per Serving
Calories 270Total Fat 14gCarbohydrates 4gProtein 29g
