If you’re looking to effortlessly curb sugar cravings, cut down on endless snacking, and actually feel satisfied between meals, a high-protein, blood sugar-balancing breakfast is where to start—and two eggs alone is not enough. These Caprese scrambled eggs take your everyday eggs to the next level with cottage cheese for a creamy texture and an impressive 27 grams of protein per serving. Fresh tomatoes and basil bring all the classic Caprese flavors together for an easy, savory breakfast that’s satisfying, nutrient-dense, and simple enough for busy mornings. This is one high-protein breakfast recipe you’ll want to make again and again.
The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!
Caprese Eggs
Ingredients
- 3/4 cup grape tomatoes quartered
- 1/4 cup fresh basil chopped
- salt
- pepper
- olive oil cooking spray
- 3 eggs
- 1/4 cup cottage cheese
- garlic powder optional
- 1 tsp extra virgin olive oil
- 1/2 cup blueberries
Instructions
- Spray a pan over medium heat with olive oil and add tomatoes and basil. Season with a few dashes of salt and pepper, cooking until soft, but not browned, about 3-4 minutes.
- While veggies are cooking, beat eggs with cottage cheese, salt, pepper, and optional garlic powder.
- Once veggies are done, pour in eggs. Cook until done, continually stirring. Note that eggs will appear runnier than usual due to the cottage cheese, even once cooked.
- Plate and drizzle with olive oil. Season to taste with additional salt, pepper, and garlic powder.
- Serve with blueberries.
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