Ready to revolutionize your breakfast routine? Ditch the ordinary and dive into a dish that perfectly balances sweet and savory. These Cranberry Scrambled Eggs are a delightful surprise, combining the creamy, fluffy texture you love with a bright, tart pop of cranberry. It’s an unexpectedly delicious pairing that will have you wondering why you didn’t try it sooner. Perfect for a festive brunch or a quick weekday treat that feels extra special!
Ingredients
• 4 large eggs, beaten
• 2 tbsp (28g) butter
• 1 tbsp (15ml) milk
• ¼ tsp stevia powder
• ¼ tsp salt
• 2 tbsp (20g) fresh cranberries
• ½ tsp sugar-free cranberry extract
Instructions
1. Directions
2. In a medium bowl, whisk together the eggs, milk, stevia powder, cranberry extract, and salt until smooth and slightly frothy.
3. Set your Instant Pot to the ‘Sauté’ function. Add the butter and allow it to melt completely, coating the bottom of the insert.
4. Pour the egg mixture into the hot pot. Let it cook undisturbed for about 30-45 seconds until the edges begin to set.
5. Using a silicone or wooden spatula, gently push the cooked eggs from the edges toward the center. Continue this gentle pushing and folding motion until the eggs are mostly cooked but still slightly moist, about 2-3 minutes.
6. Press the ‘Cancel’ button to turn off the heat. Immediately transfer the scrambled eggs to a serving plate, top with the fresh cranberries, and serve warm.
Nutritional Information
• Per Serving: Calories: 252 | Total Fat: 21.6g | Net Carbs: 1.5g | Protein: 13g | Fiber: 0.3g
Pro Tips
• For the creamiest texture, remove the eggs from the heat when they are slightly underdone. The residual heat will finish cooking them on the plate, preventing a dry or rubbery texture.
• Don’t over-stir! Gentle, slow pushes across the pan create large, soft curds. Constant stirring results in small, tough curds.
• For an even richer flavor, substitute the milk with a tablespoon of heavy cream or softened cream cheese.
• If you don’t have cranberry extract, a teaspoon of fresh orange zest makes a wonderful substitute that pairs beautifully with the cranberries.
FAQ
Q: How do I make these scrambled eggs extra creamy
A: For the creamiest texture, remove the eggs from the heat when they are slightly underdone. You can also substitute the milk with a tablespoon of heavy cream or softened cream cheese for an even richer flavor.
Q: What can I use instead of cranberry extract
A: If you don’t have cranberry extract, a teaspoon of fresh orange zest makes a wonderful substitute that pairs beautifully with the fresh cranberries.
Q: Are these cranberry scrambled eggs keto-friendly
A: Yes, with only 1.5g of net carbs per serving and the use of stevia as a sweetener, this recipe is a great option for a low-carb or ketogenic diet.
Q: Can I make this recipe on the stovetop
A: While the instructions are for an Instant Pot’s ‘Sauté’ function, you can easily adapt this recipe for the stovetop. Simply melt the butter in a non-stick skillet over medium-low heat and follow the same cooking instructions.
