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Blueberries N’ Cream Scramble

Blueberries N' Cream Scramble.
Blueberry season is in full effect here in Portland and I am loving it! I always look forward to this time of year and take full advantage of any opportunity to gobble up these juicy, sweet morsels. Berry season doesn’t last that long, so I have to savor it while it lasts. Normally, I moderate my fruit intake a bit more, but during berry season I make an exception. Jesse and I usually go up to one of the nearby farms and pick every summer, and we will this year too. You may remember my berry picking post from last year.

This breakfast delight is basically a pancake and scramble hybrid. Its flavors are reminiscent of pancakes, with the cinnamon and vanilla, but the texture is all eggs with fresh pops of blueberry. It’s incredibly delicious and nice when you’re craving something on the sweeter side for breakfast. Pair it with a side of crispy bacon or sausage — then, you’ve got yourself a complete meal!

Blueberries N’ Cream Scramble

Ingredients:

  • 1 tsp coconut oil
  • 3 pastured eggs, beaten
  • 2-3 tbsp full-fat coconut milk (I like this brand and this brand)
  • Dash of Himalayan sea salt
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp pure vanilla extract
  • 1/3 cup fresh blueberries
  • Scoop of coconut butter, for topping

Directions:

  1. In a medium bowl, beat together the eggs, sea salt, coconut milk, cinnamon, cardamom, and vanilla. Then stir in the fresh blueberries.
  2. Melt the coconut oil in a skillet over medium heat. Once melted, pour in the egg mixture. Allow mixture to cook over medium-low heat, stirring occasionally for 5 minutes or so (to get scrambled pieces).
  3. Once done, remove from pan and place a big dollop of coconut butter on top, allowing it to melt over the hot eggs. Alternatively, you can melt the coconut butter first and then drizzle on top of the eggs.

Yields: 1 serving
IMG_3606

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Related

Filed Under: Breakfast, Recipes Tagged With: berry scramble, berry season, Blueberry, breakfast, cardamom, cinnamon, coconut butter, coconut milk, coconut oil, dairy-free, eggs, gluten-free, grain-free, Paleo, Paleo breakfast, paleo scramble, scd-friendly, summer, vegetarian

Previous Post: « Blueberry Basil Chicken Loaf
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Reader Interactions

Comments

  1. Naz (@CinnamonEats)

    July 10, 2013 at 9:22 am

    Yum! I used to make my banana pancakes some mornings but now that’s out I’ll give this a go! πŸ™‚

    Reply
    • paleoinpdx

      July 10, 2013 at 9:37 am

      I thought you’d appreciate it, Naz! No bananas necessary!

      Reply
      • Naz (@CinnamonEats)

        July 10, 2013 at 10:00 am

        Hehe yes and with recipes like this who needs bananas πŸ˜‰

        Reply
        • paleoinpdx

          July 10, 2013 at 10:22 am

          Exactly!

          Reply
  2. Craving4More

    July 10, 2013 at 9:42 am

    Love it! Missing the Oregon berries already…

    Reply
  3. Kat @ Where the Sidewalk Ends

    July 14, 2013 at 5:00 pm

    I am actually drooling. It’s a little awkward. We’re in Australia, and it’s winter, so no berries here. I am back in America after a year in a half this coming Saturday, and this will be the first thing I make, no question.

    Reply
    • paleoinpdx

      July 14, 2013 at 8:00 pm

      Haha, I love it! I hope it satisfies when you get to taste it!

      Reply
  4. slee

    July 14, 2013 at 6:50 pm

    Did you mean coconut “butter” for the topping, or coconut cream? I can’t imagine the butter on top…kind of heavy. Cream tho…..mmmm.

    Reply
    • paleoinpdx

      July 14, 2013 at 7:59 pm

      I meant coconut butter, just as I stated. It’s really not that heavy because it melts or you can melt it first and drizzle it on top. I like Nutiva’s Coconut Manna or the Let’s Do Organic Coconut Cream Concentrate (which is the same as coconut butter). You could definitely do coconut cream though. Recipes are meant to be individualized, so do what you like πŸ˜‰

      Reply
  5. Davinna Artibey

    July 14, 2013 at 7:19 pm

    Mark Sisson linked to this recipe in today’s Weekend Link Love blog post, Recipe Corner section! Go Alisa! http://www.marksdailyapple.com/weekend-link-love-251/#more-42040

    Reply
    • paleoinpdx

      July 14, 2013 at 7:56 pm

      Yep, I know! I posted it on my Facebook page πŸ™‚

      Reply
  6. Diana

    July 15, 2013 at 9:29 am

    Tried this recipe today and it was very satisfying. I used organic whipping cream in place of the coconut milk and my blueberries were frozen. A keeper!!! Thanks for sharing!

    Reply
    • paleoinpdx

      July 15, 2013 at 9:30 am

      Wonderful! I’m so glad you enjoyed it and found a way to make the recipe work for you! Thanks for your kind words!

      Reply
  7. lisa j

    July 15, 2013 at 5:35 pm

    Wow! I was a total skeptic about blueberries in eggs, but I made these this morning for me and my two girls. Their first reaction was “no way”, but then they tried them and LOVED them! We’re having them again tomorrow. Don’t you love blueberry season? (left out the cardamom, as my kids aren’t big fans of it.)

    Reply
    • paleoinpdx

      July 15, 2013 at 9:41 pm

      I’m so glad I could convince a skeptic πŸ˜‰ All it takes is one taste to understand! Yes, I agree…blueberry season is the best! Thanks for giving my recipe a shot.

      Reply
  8. cupcakesarenice

    July 15, 2013 at 7:38 pm

    Oh my gosh, I made this for breakfast and it was AMAZING. Thanks!!

    Reply
    • paleoinpdx

      July 15, 2013 at 9:42 pm

      Hooray! I’m happy you enjoyed it πŸ˜‰

      Reply
  9. Kim

    August 4, 2013 at 12:33 pm

    Just tried this, only without the cardamom since I didn’t have any. It was unbelievably good!! Like a cross between French toast and dessert. Thank you for the recipe. Pretty sure I found you through a link on Mark’s Daily Apple.

    Reply
    • paleoinpdx

      August 4, 2013 at 12:38 pm

      Wonderful, I’m so happy you enjoyed it! It’s one of those things you just have to try to understand how good it is! Yes, this was posted on the Mark’s Daily Apple page a couple weeks back, which was a big honor for me. I’m so glad you found my blog πŸ™‚

      Reply

Trackbacks

  1. Blueberries N’ Cream Scramble | Paleo Digest says:
    July 10, 2013 at 9:50 am

    […] in PDX / Posted on: July 10, 2013Paleo in PDX – Blueberry season is in full effect here in Portland and I am loving it! I always look […]

    Reply
  2. Weekend Link Love - Edition 251 | Mark's Daily Apple says:
    July 14, 2013 at 7:51 am

    […] The blueberries are beginning to appear, just in time to make blueberries n’ cream scrambles. […]

    Reply
  3. Whole 30 in July 2013 - Page 4 | Mark's Daily Apple Health and Fitness Forum page 4 says:
    July 15, 2013 at 4:02 am

    […] yesterday with the 2 glasses of wine, but everything else was Whole30-approved. I am so making this today. It's the egg/blueberry scramble that Mark linked to. Looks amazing. Starting over. Back […]

    Reply
  4. Weekend Berry Picking Fun | Paleo in PDX says:
    July 15, 2013 at 10:00 am

    […] another note, my blueberries n’ cream scramble was featured on Mark’s Daily Apple for Weekend Link Love! I’m so flattered and […]

    Reply
  5. Link Love (2013-07-20) | Becky's Kaleidoscope says:
    July 20, 2013 at 6:17 am

    […] Blueberries N’ Cream Scramble – Paleo in PDX […]

    Reply

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Hi, my name is Alisa!Β I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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