High Protein Scrambled Eggs

There's a cozy cafe that serves the best scrambled eggs. They're custardy, tender and creamy. Part of that is technique and the other part is the Crème Fraîche that's added. While that's delicious, it's not exactly low-calorie and high protein. That's what I want in my morning routine. 

These eggs are soft, tender and creamy but also high in protein, low-fat and low-carb. They've kept me full for hours and are very versatile. Paired with oatmeal, bagels, protein waffles or as part of a standard "Jersey diner" breakfast, they keep mornings easy because they can be meal prepped. 

I make a couple batches a week and dole them out as needed, which is really often. When I don't want to cook them off, I leave the blended mixture in the fridge and cook them on an as-needed basis also.

HERE'S HOW THEY'RE MADE:

After the egg mixture is blended, microwave the mixture for 40 seconds, stir and cook again until eggs are set in the center but still jiggly and still with some liquid.

Cover the eggs until they're tender but set. We don't fully cook the eggs because they'll continue to firm up as they sit and when we reheat them.

They'll look like this once they're set more. 

Use a potato masher to break up the eggs into small, creamy scrambled eggs.

They'll look like this.

VARIATIONS:

• Egg cups: use 1/4 cup of this egg mixture in this recipe for an ultra high protein Bacon, Swiss and Mushroom Starbucks Sous Vide Dupe. (Omit the 1/8 tsp onion powder in the Bacon Egg Bites Recipe)
• After blending, add 1/3 cup - 1/2 cup chopped veggies. Make sure to squeeze any liquid from the veggies before adding to the eggs and cooking.
• Add cheese directly to the egg mixture in the blender. Personally I find these to be creamy and cheesy but some might prefer more!

MORE HIGH PROTEIN BREAKFAST RECIPES:

• Single Serve No Yeast Cinnamon Roll
• Sausage, Egg and Cheese Rolls

RECIPE

3 servings

186 cals | 5.6 total fat | 1.9 saturated fat | 1.2 Carbs | 1 sugar | 27.9 Protein 

6 ounces liquid egg whites

1 large egg

2 tbs low-fat cottage cheese (30 grams)

1/2 tsp onion powder

1/4 tsp garlic powder

Put all the ingredients in a blender. Blend until smooth. Spray a medium sized microwave safe bowl with cooking spray. Add the egg mixture. Microwave in 40 second intervals, stirring after each interval until eggs are set in the center but still jiggly and with some liquid on the edges. Cover with a plate and let stand 5 minutes. The eggs should be soft but set. Using a potato masher, break up the eggs. Serve or cover and refrigerate. Then gently reheat at 50% power for about a 1-2 minutes.