Blueberry Muffin Scramble
Fresh blueberries folded into tender scrambled eggs with a hint of cinnamon, a surprising sweet-savory brunch treat.
10minutes
2servings
280calories
16gprotein
$1.80per serving
Ingredients (serves 2)
- 6 Eggs
- 1 cup Blueberries
- 2 tablespoons Butter
- 1/4 teaspoon Cinnamon
- 1 tablespoon Sugar
- Pinch Salt
- Powdered Sugar
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Whisk 6 eggs with cinnamon, sugar, and salt in a bowl.
- 2
Melt butter in a large nonstick skillet over medium-low heat.
- 3
Pour eggs into skillet and let sit for 1 minute, then gently push cooked portions toward center, tilting skillet to let uncooked egg flow to edges.
- 4
When eggs are still slightly wet on top, fold in blueberries very gently.
- 5
Continue cooking until eggs are set but still creamy, about 1 minute more.
- 6
Transfer to plates and dust lightly with powdered sugar before serving.
