Start your day right with this incredible breakfast strata recipe with fresh blueberries. It's delicately soft, easy to prepare, and delicious! If you're looking for a low-carb breakfast without bread, then this easy blueberry strata is SURE TO WIN YOU OVER.
Contents
This is one of many amazing breakfast recipes. If you like this check out my pancakes, and breakfast egg muffins. And for dessert my blueberry muffins are stellar.
⭐ Blueberry Breakfast Strata Recipe
Breakfast is considered one of the most important meals of the day to replenish your energy levels and focus for the day ahead, and this blueberry strata does precisely that and more. Since it's low on net carbs, you won't feel as bloated after eating a slice, making it the perfect breakfast recipe.
The original strata recipe requires French bread cubes mixed with brown sugar as the filler. I find it too heavy in the morning, and it also bumps up the carb count considerably, so I decided to omit the bread and stick with a simple egg mixture.
It has a much lighter texture and is packed with juicy berries that provide the antioxidants and vitamins required for a healthy body. The recipe only takes a few minutes to prepare, and it stores for a while, meaning you can have a slice for breakfast or even lunch the following day.
🍽 What you need
It's always nice to use fresh blueberries if you can find them, but that also depends on the season, in which case you can use frozen blueberries. Fresh eggs also make better strata than standard eggs, and the cinnamon gives the mixture a nice warm sweet feeling like Christmas!
Equipment
- Cast iron skillet or baking dish
- Medium mixing bowl
- Whisk or blender
Ingredients
- 6 large eggs
- 2 tablespoon softened butter
- 1 teaspoon vanilla
- ½ cup blueberries - or ¼ cup depending upon taste
- ½ teaspoon cinnamon - you could probably double this if you like cinnamon
- 1 tablespoon coconut oil
🔪 How to make
Learn how to make this easy blueberry strata in less than half an hour with my step-by-step instructions.
Instructions
Step 1
Preheat oven to 375 degrees.
Step 2
In a 8" - 9" cast iron skillet (or any oven-proof skillet), heat coconut oil over medium heat.
Step 3
In a medium bowl, beat eggs, butter, cinnamon, and vanilla with a hand mixer until combined and fluffy (about 1-2 minutes).
Step 4
Pour egg mixture into heated pan and allow the bottom to cook slightly (about 2 minutes). Gently drop blueberries into egg mixture and place pan in the oven. Cook for 15-20 or until cooked through and browned on top (but not burned).
Step 5
Remove from oven and allow to cool slightly.
Serving suggestions - Serve this blueberry strata with homemade blueberry syrup. It's sugar-free and 100% delicious.
Cooking tips
- I sometimes scatter cream cheese over the strata before baking it to give it a creamier texture. You can find light cream cheese in most supermarkets to keep the calorie count down.
- If you have extra time, separate the egg yolks from the whites. Then beat the whites separately from the yolks, then fold the rest of the ingredients gently before putting in the pan. (blueberries last).
🙋 Frequently Asked Questions
Can I use frozen blueberries to make strata?
Yes, I often use frozen blueberries from Costco because fresh blueberries can be hard to find or expensive. When required, take them out of the freezer, do not unthaw. You may need to break them up and rinse them with cold water. When using frozen berries, I recommend dusting them with flour to offset internal moisture.
How do you keep blueberries fresh longer?
The first thing to do is wash them in cold water. Then dry and place them in a clean container. I use a Rubbermaid freshworks container to prolong their freshness. On average, they last 10 days in the fridge, and by then, they are gone. If you want to freeze them, do not wash them.
🧊 Storing and ♨️ Reheating
Seen as blueberry strata is an egg-based recipe, it will only last a day or so refrigerated, and I do not recommend freezing this recipe because it will become soggy upon thawing.
If you want to store any leftovers in the fridge, allow them to completely cool and transfer them to an airtight container. It will last 3 days, maximum refrigerated.
🍳 Related Breakfast Recipes
👪 Serving size
This delicious blueberry strata recipe will serve 4 generous portions and can easily be scaled to make more. Give it a try and watch as they devour this delicious blueberry strata!
📋 Recipe
Blueberry Strata
Ingredients
- 6 large eggs
- 2 tablespoons softened butter
- 1 teaspoon vanilla
- ½ cup blueberries - or ¼ cup depending upon taste
- ½ teaspoon cinnamon - you could probably double this if you like cinnamon
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 375 degrees.
- In a 8" - 9" cast iron skillet (or any oven-proof skillet), heat coconut oil over medium heat.
- In a medium bowl beat eggs, butter, cinnamon and vanilla together with a hand mixer until combined and fluffy (about 1-2 minutes).
- Pour egg mixture into heated pan and allow bottom to cook slightly (about 2 minutes). Gently drop blueberries into egg mixture and place pan in oven. Cook for 15-20 or until cooked through and browned on top (but not burned).
- Remove from oven and allow to cool slightly.
- Serve
Notes
- I sometimes scatter cream cheese over the strata before baking it to give it a creamier texture. You can find light cream cheese in most supermarkets to keep the calorie count down.
- If you have extra time, separate the egg yolks from the whites. Then beat the whites separately from the yolks, then fold the rest of the ingredients gently before putting in the pan. (blueberries last).
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Angela Ledgerwood
I used frozen blueberries & separated the eggs, whipping the whites & then mixing them back in. This made for a really fluffy dish & it stayed pretty light even though I baked it at 8,000 ft above sea level. I baked it for 20-22 minutes - it probably took longer because of the extra liquid in the frozen berries.
730 Sage Street
Glad you enjoyed it Angela! Light, fluffy sounds perfect.
Sarah
This recipe was delicious but the second time I made I decided to add 1/2 - 3/4 cup of almond flour and a tablespoon of Monkfruit Zero calorie sweetener. The results were amazingly similar to blueberry cake! Even the kids enjoyed this version:)
Kim
Thanks for the tip, and thanks for letting us know you enjoyed it!
Paula Arbit
Would this work with frozen blueberries?
Kim
I think it would!
Hndtalker
Might me more liquidy
Priscila
Hello! This recipe is very cool. It is tasty. I will try adding some other fruits next time . Thank you for sharing it. I think I will make it again.
Marie
Is this 2 servings?
Kim
I'd say 4. I updated the nurtition information.
Pam O.
Kim, do you know how many servings this makes?
Kimberly Grabinski
I did 6, you could do 8 if you want smaller pieces.
tthenry
I ran the ingredients through a calculator and for 6 servings here is the data
Total Carbohydrate 1.5 g
Dietary Fiber 0.3 g
Sugars 0.9 g
Protein 6.4 g
Pam
If you add some whipping cream and sugar substitute it would bake up like a custard
Michelle
What if you don't have an oven proof skillet?
Kimberly Grabinski
You could try a pie pan but then you would eliminate the step where you pour the mixture into the heated pan, although i suppose you could warm the pie pan up beforehand as well.
Brittany
Do you know how many carbs are in this?
Kimberly Grabinski
I don't like to calculate the nutritional information because I don't want to provide incorrect data. You should be able to calculate it using an app with a recipe plugin like My Fitness Pal.
Kim
This looks great! I just recently tried to start eating keto. I may have to try this one!! Do you have the nutritional values?