I like to alternate my breakfasts during the week between scrambled eggs (3-4 days a week) and yogurt (twice a week). In a serving of yogurt however, I find there is never quite enough protein to hold me over for more than a couple hours, so here is my tip for a little extra protein boost.
I like to use Tillamook Farmstyle Greek because it’s high in protein to begin with (13-14 g). In a small bowl beat one large egg white, add yogurt and whisk until smooth. The egg white gives it about 6 grams of additional protein, for a total of about 20 grams of protein. Perfect for breakfast (or desert!).
*There is a very slight chance of food poisoning from consuming raw eggs, however, the risk of salmonella bacteria infection is estimated to be 0.003% by the US Department of Agriculture. You can reduce this risk even further by only consuming organic eggs raw.
If you don’t feel comfortable using a raw egg white, you can add two tablespoons of peanut butter for an extra 8 – 10 grams of protein, or try stirring in a couple tablespoons of unflavored protein powder. Either of these ingredients will change the texture, which is why I prefer the egg white. There is no taste and when blended, you don’t even know the egg white is there.