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!
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!
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 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.
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.
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.
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!
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Mist a skillet with spray oil and place over medium heat.
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Whisk eggs and egg whites in a bowl.
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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.
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Once eggs are cooked through add pistachios to the skillet. Quickly toss to combine and serve over a bed of baby arugula.
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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.
This post was originally published on July 6, 2017 and republished on April 23, 2024.