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A blueberry breakfast salad with eggs and fresh greens in a bowl.
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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 Time6 minutes
Cook Time6 minutes
Total Time12 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry breakfast salad
Servings: 1
Author: Brittany Mullins

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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