Tomorrow’s breakfast…today.

Whatever you do, don't judge this recipe by my horrible Sat AM photography skills!

Whatever you do, don’t judge this recipe by my horrible Sat AM photography skills!

I’m posting this now so that you have time to shop for the ingredients and can serve this dish for tomorrow’s breakfast (your family will thank you…and me:). This recipe is incredibly easy, fun and nutritious. Plus, the taste of fresh blueberries is a reminder of summer days, which during a week of single digits is always an added bonus.

This recipe was orginally coined by Busy Paleo Mom and was passed along to me by my good friend Sally. I made this over the holidays and loved it so much that I wanted to share it with all of you. I have made some tweaks to the original recipe, which I think bump of the flavor intensity a bit.

Since it wouldn’t be Scientifically Delicious without sharing a bit of awareness, I hope you will take a moment to read this article, which focuses on the massive amount of scamming that is done with respect to organic egg farming and distribution (thanks to LS for originally sharing this article). The take home message is, just because your egg carton says “organic”, it doesn’t mean that your chickens were happily frolicking on Farmer Hoggett’s farm. Instead, it likely means they were just fed organic feed.  Use this site to check out how your favorite brand scores with respect to it’s organic-ness.

I hope you have a great weekend and stay warm!!

P.S.- Next week is BPA awareness week on Scientifically Delicious…get ready!!!


  • 1 cup fresh blueberries, washed and dried
  • 1 tsp cinnamon, plus more for sprinkling
  • 1 tsp almond extract
  • 6 cage-free, organic, omega-3 eggs*, separated into whites and yolks
  • 3 tbsp coconut oil or butter
  • pinch of salt


  • Preheat oven to 400F
  • Warm the butter or coconut oil in a large saute pan over medium heat
  • To the pan add the blueberries and sprinkle with cinnamon and a dash of salt
  • Allow the fruit to cook over low heat while you prep the egg mixtures
Blueberries are sweet this week!

Blueberries are on sale this week @ Stop n’ Shop!

  • Whisk the egg whites in a large bowl until peaks form (this will take ~3-5 minutes)
Soft peaks

Soft peaks

  • In a separate bowl, whisk the yolks, cinnamon and almond extract
  • Once evenly incorporated, slowly fold the yolks into the fluffy egg white mixture
Fold carefully

Fold carefully

  • Pour egg mixture over the cooked blueberries


  • Spread evenly


  • Cook at medium heat for 2 minutes
  • Then place into the heated oven for an additional 10-12 minutes
  • I used this time to heat up some nice chicken breakfast sausage
Sage and thyme chicken sausage

Sage and thyme chicken sausage

  • Once the 10-12 minutes are done, the eggs will look puffy and brown
Out of the oven

Out of the oven

  • Carefully (using oven mitts) place a big plate over the eggs and flip!
  • If any blueberry/egg mixture gets stuck just scrape off and reassemble
  • Serve and watch the smiles
SB smiled!

SB smiled! :)

4 thoughts on “Tomorrow’s breakfast…today.

  1. Love your modifications, can’t wait to try this recipe again with them! Also…just want to add that I think this recipe is great also with other berries, perhaps with some crushed nuts somewhere, too? :)

  2. Pingback: Last minute Mother’s Day brunch ideas | Scientifically Delicious

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