Nutty Version: Sweet Scrambled Eggs

Today is a flurry of activity for me, and I am so excited! Today I have a 7 mile run on the docket, which I am nervous for/looking forward to. It’ll be the longest distsnce I’ve ever covered, and I want to conquer it!

Later, I am making my roommate (whose 21st birthday was yesterday!) a cake… made of jello. She doesn’t love cake, but she loves jello. Obviously, I want her to enjoy her birthday “cake,” so jello it is. 😉 For frosting, I plan on using Chocolate Covered Katie’s Vegan Cool Whip.


A bunch of us are going out to dinner at a local place, so expect a recap of that and the jello cake tomorrow!


At the beginning of the week, I mentioned that I love breakfast. I guess it didn’t take me long to bring that subject up again, huh? I’m just very passionate about it.

A few months ago, Tina posted a recipe for Sweet Breakfast Scramble. I thought the recipe sounded intriguing, but I wasn’t sure how eggs could possibly end up tasting sweet. I decided to give it a shot. Little did I know I would end up making what would become one of my go-to, favorite breakfasts. I have two slight variations on her recipe, one with pumpkin and one with apple. Below is how I make both (pictures are with pumpkin).


Nutty for Life’s Sweet Scrambled Eggs

(slightly adapted from Carrots ‘N’ Cake)

  • 1 banana, mashed (I find it helpful to start mashing the banana inside its peel)
  • 1 egg
  • 2 egg whites
  • 1/2 – 3/4 c. canned pumpkin OR 1 apple, chopped into small cubes
  • 2 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • 1-2 Tbsp. chia seeds
  • 2 Tbsp. nut butter (PB for me!)


  1. Heat a small frying pan over low-medium or medium heat, depending on your stove (my electric stove gets very hot, so I usually set it to just under medium).
  2. Start to squeeze the banana in the peel, then transfer to a bowl and continue mashing with a fork until the banana is thoroughly mashed. 
  3. Add in canned pumpkin or apple and cinnamon. Mix to combine.
  4. Beat in egg and egg whites until the consistency is like a batter.
  5. Stir in vanilla.
  6. Coat pan with cooking spray.
  7. Scramble egg mixture, making sure to move cooked parts around often (I even flip mine over toward the end with a rubber scraper and then break up pieces that stick together).


Top with chia seeds and nut butter, and enjoy! I have found that the peanut butter is a must for this recipe. I add chia seeds to mine for a bit of fiber as well.


I decided to browse the internet for a few other posts about sweet breakfast scramble because Tina’s recipe took the blog world by storm (and rightfully so). Even my mom can attest to the delicious taste (Hi, Mom!).

Have a sweet Saturday!


Question of the Day:

Do you have a sweet breakfast scramble recipe? I’d love to hear it!



  1. Blueberry eggs. Sautéed blueberries in coconut oil. Scramble eggs with coconut milk(I’m paleo) add cinnamon and pour over the blueberries in the pan. Cook up amazing. Another one is just French toast eggs. Coconut milk cinnamon eggs and tablespoon dried organic maple sugar! So yummy!

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