Blueberry Breakfast Salad



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This sweet and savory blueberry breakfast salad combines scrambled eggs with fresh blueberries and pistachios served over a bed of greens. It’s hearty, delicious and the perfect way to start your day!

PSA: salads aren’t just for lunch and dinner. Having a hearty salad loaded with nutrient-dense ingredients for breakfast like this blueberry breakfast salad is an amazing way to begin the day!

A blueberry breakfast salad with eggs and fresh greens in a bowl.

I know a sweet and savory combo for a salad may seem odd at first — eggs, blueberries, pistachios, basil, cinnamon… and hot sauce, if you prefer some spice. But trust me, it’s quite delicious and super satisfying.

The blueberries get sautéed with the eggs until they burst, releasing a bit of sweet juice making the eggs a light shade of blue. The pistachios add a nice crunch and the fresh basil brings an aromatic sweetness that ties everything together. Don’t knock it ’til you try it!

A blueberry breakfast salad with eggs and fresh greens in a bowl.

Why You’ll Love This Salad

  • Healthy – Packed with protein, healthy fats and antioxidants, it’s a meal that fuels your body and supports overall health.
  • Quick and Easy – Simple to prepare, this salad comes together in under 15 minutes and is ideal for those mornings when you want something quick yet satisfying.
  • Versatile – Easily adjust the level of heat and seasoning to match your taste, making it perfect for anyone who loves a customizable breakfast.

// ★★★★★ Review //

“Ohmygoodness this was so tasty! It was definitely an explosion of flavor that I didn’t anticipate, and bonus! I was eating something good for me too.”Sallie

Ingredients measured out to make Blueberry Breakfast Salad: eggs, blueberries, sea salt, baby arugula, red pepper, pistachios, cinnamon, basil and egg whites.

Ingredients Needed

You only need 6 main ingredients, plus a few seasonings! How simple is that? Here’s what you need:

  • eggs – serves as the main protein source for this recipe.
  • liquid egg whites – enhances the protein content without the extra calories from yolks, making the dish lighter and fluffier.
  • blueberries – introduces a pop of sweetness and a burst of antioxidants.
  • cinnamon – provides a subtle warmth and spice that pairs well with the sweet blueberries.
  • sea salt – a touch of salt helps to balance the flavors.
  • fresh basil – brings a bright, herby freshness to the salad.
  • pistachios – a satisfying crunch and a hint of earthiness. You could also use slivered almonds or crushed walnuts instead.
  • red chili pepper flakes and hot sauce – these are optional, but they add a spicy kick for those who enjoy a bit of heat, like me!
  • baby arugula – a peppery green that serves as the salad base. I like the flavor the arugula adds, but feel free to swap this with spinach, baby kale or your favorite green.

How to Make Blueberry Breakfast Salad

This recipe comes together in under 15 minutes from start to finish! Here’s how to make it:

Step 1: Whisk your eggs and egg whites in a bowl then pour the mixture into a preheated skillet to scramble.

Photo of eggs whisked in a bowl, and a photo of the mixture added to a skillet.

Step 2: Add the blueberries to the skillet when the eggs are almost done cooking. Add your cinnamon and salt then stir in the pistachios. Cook briefly, then remove from the heat.

Eggs and blueberries in a pan, and a photo of the egg blueberry mixture scrambled and topped with pistachios.

Step 3: Serve the egg mixture over a bed of baby arugula, garnish with basil and add chili flakes or hot sauce if desired.

Recipe Tip!

Chop the pistachios and basil, and have all your spices ready before you start cooking. This way, you can add them quickly to the skillet without scrambling to prepare them as you cook.

A blueberry breakfast salad with eggs and fresh greens in a bowl.

Storing Leftovers

This salad is best enjoyed fresh, right after it’s made. The ingredients, particularly the eggs and arugula, do not hold well once dressed or heated.

If you must store it, keep the cooked eggs and blueberries separate from the fresh arugula and other raw ingredients. Store each component in airtight containers in the refrigerator for up to 1 day.

More Breakfast Recipes

Be sure to check out the full collection of breakfast recipes here on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.75 from 12 votes

Blueberry Breakfast Salad

This sweet and savory blueberry breakfast salad combines scrambled eggs with fresh blueberries and pistachios served over a bed of greens. It's hearty, delicious and the perfect way to start your day!
Prep Time: 6 minutes
Cook Time: 6 minutes
Total Time: 12 minutes
Servings: 1


  • coconut or olive oil spray
  • 2 eggs
  • ½ cup liquid egg whites
  • ¼ cup blueberries
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1 Tablespoon fresh basil, chopped
  • 1 Tablespoon pistachios, chopped
  • red chili pepper flakes + hot sauce
  • baby arugula


  • Mist a skillet with spray oil and place over medium heat.
  • Whisk eggs and egg whites in a bowl.
    Two raw eggs in a bowl with a fork.
  • Add eggs to skillet and scramble until cooked through. While eggs are still runny, add the blueberries into the skillet as you want them to heat up and start to burst. Sprinkle with salt and cinnamon.
    Eggs and blueberries in a skillet with a wooden spoon.
  • Once eggs are cooked through add pistachios to the skillet. Quickly toss to combine and serve over a bed of baby arugula.
    Cooked eggs with pistachios and blueberries in a skillet.
  • Garnish with basil, crushed red pepper and hot sauce if you like your eggs spicy.


Serving: 1 | Calories: 188kcal | Carbohydrates: 11g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 415mg | Fiber: 3g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: blueberry breakfast salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

This post was originally published on July 6, 2017 and republished on April 23, 2024.

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


    1. Hi Teresa! You could easily prep your salad in individual containers for the week and then each morning prepare your eggs. I am afraid putting the warm eggs on the salad and letting it sit in the fridge will make the arugula soggy and it would be challenging to warm it up as well. Hope that answers your question and you enjoy this salad! Enjoy!

  1. 5 stars
    Really enjoyed this breakfast salad! I’ve made a few of your recipes recently, and they are all good. (tuna casserole, roasted broccoli quinoa salad). I enjoy browsing your website, and I’m sure I will try more recipes soon. Thanks!

    1. Hi Emilie! WOO! I am so glad you found my site and are enjoying my recipes. Thank you so much for taking the time to leave your review & star rating, I really appreciate it!

  2. 5 stars
    Loved it! Adding extra egg whites is a great hack to increase the protein content even more, while still using some actual whole egg yolks in the recipe as well. (egg white recipes are just not it 😅) Would this work with raspberries?

    1. Hi Alex – I am afraid the raspberries would turn to mush once heated, the flavor would probably work though. You could also use dried fruit like figs. Glad you are enjoying this recipe, thank you for coming back and sharing your review + star rating, I really appreciate it!

    1. YUM! Sounds delicious, Denise. I am glad you are loving this recipe, thank you for sharing your review & star rating, I really appreciate it!

  3. 5 stars
    Transitioning to a healthier eating lifestyle and this was very delicious I was a bit sceptical but we really liked it. This will be made more often. Thanks so much! Greetings from Germany

    1. YAY! Welcome, Rebecca, I’m so happy you’re here! I am so excited to hear that you are loving this recipe, thank you for sharing your review + star rating, I really appreciate it!

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