Blueberry Eggs {Whole30 Approved}

If you’re trying to get plenty of protein but are sick and tired of the same eggs every morning, try this!

I cook my eggs just like this when I’m short on time and I’m craving scrambled eggs…

Blueberry Eggs
  • 3 Eggs, cracked into a small bowl and whisked
  • ½ Cup of Fresh Blueberries
  • Cinnamon
  • 2 Tablespoons of Cooking Oil {I use light tasting olive oil.}
  1. Heat oil over medium in a small cast iron skillet {find info on the one I use below.}
  2. Once the oil is hot, but not smoking add whisked egg + blueberries and stir to combine.
  3. Cook eggs until no longer runny, stirring often.
  4. Remove eggs from pan immediately and sprinkle cinnamon over the top.
  5. If you aren't doing Whole30, a drizzle of pure maple syrup drizzled over the top is tasty.
  6. {Maple syrup isn't whole30 approved.}

HERE is the cast iron skillet that I use– it’s the perfect size.

HERE are the silver bowls that I eat my breakfast bowls out of.

My silverware is about 8 years old, purchased from Target, and THIS is the closest thing I’ve been able to find

And lastly, HERE’s the mix for the pancakes in the picture. These are a new favorite at our house! {Pancakes are not Whole30 approved.}

I hope you guys enjoy this recipe! If you make it and post a photo to Instagram tag me! Tag me in your actual photo and use the hashtag #EmilyEatsRealFoodRecipe. I love seeing the creations you come up with from my recipes.

I am an affiliate for a few of these companies but use the items personally and enjoy them. (I’ll never post about a product unless I use it personally and like it.) If you click on any link I post, at no additional cost to you, I earn a small commission if you make a purchase. Thank you for supporting this little blog in that way. I’m grateful.



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