This egg strata with blueberries and cinnamon is creative, delicious and perfectly low carb. Give it a try and watch as they devour this delicious blueberry strata!
Depending on the season or just your location, it can be hard to find fresh blueberries. So when I do find them, I stock up! But stocking up comes with its own challenges. How do I keep them fresh long enough to enjoy them?
In the past and depending on availability, I was using plastic sandwich bags and rather generic plastic containers. However, a couple months ago, I stumbled across Rubbermaid’s produce saver containers, as seen below.
As it stands, I’ve been using these for a few months now, and I can honestly say they make a huge difference. I really like the fact I can actually stock up without worrying about food going bad. The product advertises produce will last up to 80% longer, but I think a realistic average is 50% longer. Either way, they pay for themselves, I find it easier to stock up, and the best part is opening the container to find fresh produce.
You’ll likely see these containers on various recipes, including:
- Southwest Mason Jar Salad with Creamy Avocado Dressing – Salad Hack
- Easy Slow Cooker Chili Lime Mexican Shredded Beef
- Lemon Chicken with Garlic Parmesan and Asparagus – Sheet Pan
Thankfully I rarely have to visit the store mid-week for more berries and lettuce, two things which historically don’t last very long in-store packaging. I can now do my weekly Whole Foods run and have fresh produce in my fridge the whole week!
I love baking things with blueberries and love them when they are super fresh, nice and plump, and full of flavor. While I enjoyed making this blueberry strata, they are also fantastic baked into something delicious like a baked eggs strata, egg muffins or egg casserole.
Low Carb Egg Strata with Blueberries and Cinnamon
Can you imagine you’d be halfway through a blueberry strata recipe?
This recipe surprises a lot of people! The blueberries add a nice amount of sweetness to the eggs. I’ve had a lot of low carb dishes, and this is probably one of the better tasting ones that I’ve tried. And a bonus with any breakfast dish, this is easy to make and looks fantastic.
I enjoyed this blueberry strata warm and cold. I even reheated a piece with some butter in the toaster oven the next day.
Fresh blueberries make everything better!
We also have another cast iron recipe you may want to try. It’s a breakfast frittata recipe that’s made with deli lunch meat!
Low Carb Egg Strata with Blueberries and Cinnamon
Ingredients
- 6 large eggs
- 2 tbsp softened butter
- 1 tsp vanilla
- 1/2 cup blueberries or 1/4 cup depending upon taste
- 1/2 tsp cinnamon you could probably double this if you like cinnamon
- 1 tbsp 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
Sarah says
April 13, 2019 at 4:54 pmThis 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 says
April 14, 2019 at 10:26 amThanks for the tip, and thanks for letting us know you enjoyed it!
Paula Arbit says
April 1, 2019 at 1:10 amWould this work with frozen blueberries?
Kim says
April 5, 2019 at 10:01 amI think it would!
Hndtalker says
May 14, 2019 at 8:50 pmMight me more liquidy
Priscila says
September 3, 2018 at 2:37 pmHello! 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 says
March 15, 2018 at 11:25 pmIs this 2 servings?
Kim says
March 17, 2018 at 3:27 pmI’d say 4. I updated the nurtition information.
Pam O. says
January 3, 2017 at 7:04 pmKim, do you know how many servings this makes?
Kimberly Grabinski says
January 4, 2017 at 3:15 pmI did 6, you could do 8 if you want smaller pieces.
tthenry says
November 12, 2017 at 7:43 pmI 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 says
January 3, 2017 at 10:06 amIf you add some whipping cream and sugar substitute it would bake up like a custard
Michelle says
December 9, 2016 at 5:32 amWhat if you don’t have an oven proof skillet?
Kimberly Grabinski says
December 10, 2016 at 9:07 amYou 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 says
September 30, 2016 at 7:42 pmDo you know how many carbs are in this?
Kimberly Grabinski says
December 10, 2016 at 9:09 amI 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 says
August 30, 2016 at 9:09 pmThis looks great! I just recently tried to start eating keto. I may have to try this one!! Do you have the nutritional values?