Shredded Wheat (or Weetabix) Breakfast Scramble

by Julie Ruble on July 19, 2012 · 21 comments

Shredded Wheat Breakfast Scramble

The only time I’ve lived away from my hometown was during my sophomore year in college when I moved to Beaufort, a small town on the coast of North Carolina. I lived there for a few months before traveling for a month down the Eastern seaboard to study marine zoogeography. That semester changed my life, and I’ve continued to process the memories over the years. Periodically I’ll share stories here on Willow Bird Baking from that time.

I pulled onto the Davidson campus in my gray Nissan Altima and pulled up to the curb. Kim, who’d been waiting, shoved her duffle bag into my trunk and dropped into the passenger seat next to me. We took a moment to introduce ourselves; we’d seen each other around campus, but hadn’t officially met. Now we were both about to embark on a semester in Beaufort studying invertebrates. We had arranged via email to drive to the coast together.

Weetabix Breakfast Scramble

I was a little worried about interacting with a stranger for 6 hours straight, but getting to know Kim was hilarious and fun. I put on a CD and we talked about school, the guy she kinda liked, why we were going to Beaufort.

About halfway through the trip, though, I voiced my frustration with other drivers. If you’ve ever ridden in my car, you know that this is not wholly unusual, but this time was a little different.

I started in: “Why do people feel the need to ride my bumper? Just look at how close this guy behind me is! It’s so rude! I’m driving at a reasonable speed!”

Kim laughed and did something no one had ever done before: she argued with my road rage. “Julie, he’s totally trying to pass you. He just wants you to get over.”


My first impulse was to argue. “Well, I’m going over the speed limit! Why does he even need to pass?” Ultimately, though, I realized she was right. It seemed so obvious now that she had mentioned it, but I’d honestly never realized that I was blocking the passing lane. I flicked on my turn signal (because I always use my turn signal, and you better too! Unless you’re an ice road trucker) and moved over to the right. The offending car sped past.

“Hm,” I said sheepishly, “I guess that is what he wanted.” Kim laughed, because of course that’s what he wanted.

Since that day, I’ve been much more lane-conscious. I’ll drive in the rightmost lane that suits my speed, passing on the left as appropriate. I always let faster cars pass on the left.

Unfortunately, I’ve also been the recipient of some sweet poetic justice. On many occasions, I’ve been the car stuck behind someone blocking the passing lane! Every time I start to think evil thoughts towards the driver, though, I have to remind myself that however unlikely it may seem, they may not realize I want to pass. After all, I was in their shoes once and had no idea.

Sometimes I wonder how many other everyday truths I’m blind to. When are more Kims going to pop up in my life and gently make me aware of something I was missing? I like to think I’m ready to accept those new revelations as seamlessly as I managed that quick lane shift. Realistically, though, I know there’ll be bumps in the road.

Another simple idea I was introduced to recently was this quick breakfast scramble. My friend Serene of The Mom Food Project mentioned it in my breakfast thread on Willow Bird Baking’s Facebook page (Are you already following it? We have a lot of fun over there. Maybe too much.)

When she first mentioned it, I was a little skeptical, but I’m not one to shy away from trying anything once. I went out and bought original Shredded Wheat (not the spoon size) and some Weetabix biscuits for a variation. Sure enough, the recipe was quick and easy, and produced a rich, delicious breakfast. I loved serving it with a fresh sliced tomato from Mike’s grandaddy’s garden. What a great new idea this turned out to be!

What’s something you only just recently realized or learned about?

One year ago: Pretty Italian Pressed Sandwiches
Two years ago: Buttermilk Cranberry Scones
Three years ago: Lemon Burst Fairycakes

Shredded Wheat Breakfast Scramble

Recipe by: Slightly adapted from The Mom Food Project
Yield: 1 serving

If you’re like me, you’ve never heard of this breakfast before and it seems weird. I get it. But give it a try. The richness of the gooey yolks and butter coat the cereal and make a lovely, hearty, filling meal. Using the Weetabix biscuits in the place of Shredded Wheat gives a nuttier flavor. I loved them both, so it’s hard to say which you’ll like better. Try them both, or try with whichever you have on hand. Serve this lovely breakfast with some fresh sliced tomatoes, lightly salted, or an orange.

2 bricks original Shredded Wheat (or 3 Weetabix biscuits)
2 eggs
4 teaspoons butter
salt and pepper to taste

Shred the Shredded Wheat or Weetabix biscuits into a bowl. Place 2 teaspoons of butter on top of it.

In a skillet over medium-high heat, melt the remaining 2 teaspoons of butter. Crack two eggs into the skillet and fry them to over-easy (so the yolk will still be runny, but the white is cooked through.) Place cooked eggs over top of the butter and cereal in the bowl. Using two forks, mash the eggs, butter, and cereal all together until well combined. Salt and pepper to taste.

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{ 19 comments… read them below or add one }

Lindsey @ Pas de Deux July 19, 2012 at 1:53 pm

I’m always looking for easy variations on the more “typical” breakfast dishes, so I’m definitely going to give this one a try! Thanks for the inspiration :-)


Julie @ Willow Bird Baking July 19, 2012 at 5:40 pm

Hope you love it, Lindsey! Thanks!


Lindsey @ Pas de Deux August 1, 2012 at 1:08 pm

I’ve made this twice now (the shredded wheat version), and I feel like I still need to tweak the proportions to get things exactly right, but it’s a nice change to my usual fruit and yogurt breakfasts! I mentioned you in our monthly “Thank You, Blog World” post today :-) Thanks!!


Kaitlin July 19, 2012 at 3:35 pm

I always feel so in tune with the world when I figure stuff like this out :P

This recipe sounds totally interesting and necessary. Cereal AND eggs? Why, you’ve just combined two of my favorite breakfasts!


Julie @ Willow Bird Baking July 19, 2012 at 5:40 pm

I know, right?! Maybe I should try next with Lucky Charms. LOL, okay, maybe not ;) Thanks, Kaitlin!


Ala July 19, 2012 at 5:23 pm

I don’t know if I’ve ever had shredded biscuit cereal before, but it sounds (and looks) amazing! From the photo, I originally thought that your recipe included shredded cheese–do you think it would go well if I added a sprinkle a few minutes before it finishes baking, or would the hearty wheat taste clash with it too much? I don’t think I’ll get to make this recipe for a while just because I never have this cereal around the house, but if I do, I’m definitely keeping this bookmarked!


Julie @ Willow Bird Baking July 19, 2012 at 5:26 pm

Thanks, Ala! With the Weetabix, the cheese might taste odd, but I think it’d be good with the Shredded Wheat — especially a really sharp cheddar. It doesn’t bake, but I’d add the cheese to the cereal when you add the pat of butter. Then the eggs dropped over top will make the cheese melty as you mix everything together. Let me know how that tastes if you try it!


Ala July 24, 2012 at 6:14 pm

Great suggestions! I’ll definitely give it a shot and update soon. PS I love your writing–it’s kept me inspired to keep writing myself. Thanks so much for sharing!


Julie @ Willow Bird Baking July 24, 2012 at 8:56 pm

Aw, thank you, Ala! That’s so sweet of you to say.


Branny July 19, 2012 at 10:47 pm

This looks like a great combination. I ate shredded wheat, plain, as a kid and everyone thought I was so weird.

I just got back from Beaufort in April – my husband took me there to visit the wild horses.

Also, I graduated from Davidson! Small world – found your blog through FG.


Julie @ Willow Bird Baking July 24, 2012 at 8:57 pm

Hi Branny — oh, too neat! I lived right across the Intracoastal Waterway from Shackleford, so I could see the horses from my front porch. SO neat! When were you at Davidson? I graduated in ’06.


June g. July 24, 2012 at 12:13 am

I live on the way to the outer banks…I get very road ragey when cars don’t move over! This time of year is awful. Lol! Is it just north carolina?


Julie @ Willow Bird Baking July 24, 2012 at 8:59 pm

Sometimes I think we’re worse than other states for sure, June! When I visited California, for all the stories I’ve heard about traffic woes there, I was impressed with how everyone gave everyone else their room on the freeway. Maybe I missed the bad stuff, though. ;)


Connie July 24, 2012 at 4:52 pm

I thought Beaufort was in SOUTH Carolina … are there two Beauforts?


Julie @ Willow Bird Baking July 24, 2012 at 5:31 pm

There are! And two pronunciations, even! Beaufort, NC is “Bo-fert,” and Beaufort, SC is “byoo-fert.” It confused a lot of folks when I said I lived in Beaufort, NC because they thought I meant SC AND that I was pronouncing my own city wrong ;)


Carly August 1, 2012 at 3:18 pm

Okay so first off; shout out to Davidson! That’s where a live(: What a small world. Anyways, first to the left lane driving haha, that’s my mom’s number one pet peeve, good thing you figured out that you are what she would have called a “left lane driver.” (; Anyways where do you buy these larger biscuits? All I have seen is the small cereal Weetabix bites. Thanks!


Catriona Sutherland September 28, 2012 at 10:09 pm

This caught my eye because I also do weird things with weetabix . . .
I like to half into slices and then eat them with butter and marmite – suprisingly fantastic, but probably only if you like marmite, or vegemite, or whatever you have over there ;) . My Aunt spreads them with dairylea which is just wrong. I may have to try this just to widen my weetabix portfolio!
Love your photography by the way :D


Jess S. @ Floptimism September 17, 2013 at 2:07 pm

HI there! I recently tried my own spin on this scramble and absolutely LOVED it! I actually just blogged about it over at my food blog, Floptimism — I’ve left the link at the bottom if you’re interested. Thanks for such a fun and creative recipe!


Julie Ruble September 17, 2013 at 2:15 pm

Yum, it looks great, Jess!


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