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Blueberry Eggs Breakfast Salad with basil and pistachios on a plate.
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4.75 from 12 votes

Blueberry Breakfast Salad

Add blueberries to your egg scramble and serve over fresh baby greens for a sweet and savory breakfast salad that's nourishing and hearty.
Prep Time6 minutes
Cook Time6 minutes
Total Time12 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry breakfast salad
Servings: 1


  • coconut or olive oil spray
  • 2 eggs
  • ½ 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 in a bowl.
  • 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.
  • Once eggs are cooked through add pistachios to the skillet. Quickly toss to combine and serve over a bed of baby arugula.
  • 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