Saturday is the one morning of the week when I have the time and energy to put more effort into breakfast. But, I usually haven’t planned anything in advance and am limited by what is in the fridge. I’ve found making a Saturday morning scramble is a great way to use up leftover veggies and makes for a great start to your Saturday.
The beauty of this Paleo recipe is it isn’t really a recipe, more of a formula. It’s easy to tweak and hard to screw up. Here’s how I make mine.
Saturday Morning Kitchen Sink Scramble
Part 1 — Protein
Start with 8-9 eggs + some other protein. It could be breakfast sausage, bacon, ground beef, leftover chicken, steak, seafood (shrimp, salmon, etc.). Whatever you can find in the fridge that sounds good to you.
Part 2 — Veggies
Again, I use whatever I have in my kitchen. Onions, peppers and tomatoes are our favorites. Other ideas: garlic, mushrooms, zucchini, broccoli, tomatoes, asparagus, spinach, etc. Sometimes I’ll add a can of Rotel tomatoes in lieu of eggs. You can also spice it up with jalapenos or habaneros.
Part 3 — Oil & Seasonings
Some oil for the pan — we prefer coconut or olive oil, and whatever seasonings you like. We like tex-mex flavorings, so our tastes run towards cumin, salt, pepper, chili powder, paprika, etc. I don’t measure the amount, just sprinkle till it seems right.
Part 4 — Toppings
After you’ve made your scramble you can finish it off with a flourish. Diced avocado, salsa and cilantro are our favorites.
Crack your eggs and mix them in a bowl until they are beaten. Set aside.
If your protein is uncooked, you’ll need to cook it first. Add a little oil to the pan, if necessary and cook up your sausage, bacon or what have you. After it is cooked, remove from the pan but leave the fat/oil for your veggies.
If you didn’t have to cook your protein, add a little oil to the pan. Otherwise use what’s leftover from the meat.
Now add your veggies to the pan and saute them for a few minutes until they begin to soften.
Next, add your cooked protein back in, along with desired seasonings and pour in the eggs.
Cook over medium-low heat, stirring to cook evenly. The dish is done with all the egg is cooked (~3-5 minutes).
Finish off with you favorite toppings and enjoy!
Here’s a scramble I made a while back with sausage, zucchini, bell peppers, onions and grape tomatoes. I didn’t remember to take a picture til it was half-devoured.
This is the scramble I made this morning. I used leftover chicken breast (diced) along with onions, green pepper and zucchini.
I topped it off with fresh salsa and avocado and chowed down!
A “Saturday Morning Scramble” can be enjoyed any time of day — it makes a great breakfast-for-dinner option as well!