Paleo Southwest Scramble

Saturday February 4, 2012


(Paleo) Southwest Scramble

I saw this recipe on Multiple Delicious and thought it sounded like a great Paleo Saturday morning breakfast:

Actually, I planned to make it for Friday night dinner (along with almond pancakes), but never got that far.  So I made it today.  I had to adapt her recipe a bit because I didn’t have everything she had and wanted to play with the flavors a bit.  Here’s how I made mine:


  • 8 eggs (I used 7 extra large eggs)
  • 1 Tbsp oil (coconut, EVOO, etc.)
  • 8 oz pork sausage (or sub your favorite breakfast meat)
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper  (more or less, to taste)
  • 1 bell pepper, finely diced
  • 1/4 to 1/2 onion, finely diced
  • 1 can Rotel tomatoes (I used mild — Heather used a real tomato)
  • salt and pepper to taste



Prep your fresh veggies — feel free to substitute with whatever you have on hand and like, then set aside.

In a  medium bowl, crack your eggs and whisk  to combine.  I add my eggs two at a time, then whisk with a fork.   Then, add your spices and whisk/blend again.   Heather used paprika and oregano, but I went with cumin, paprika and cayenne because that felt more like “southwest” to me and we love those spices.   Set egg mixture aside.

Add a little oil to the pan and then cook your sausage.   I actually cooked a full 16 oz package of sausage, with plans to save half for later.   Then remove sausage from pan.   Add a little more oil, if needed, and saute the veggies (not including the Rotel) for a couple of minutes, until they get soft.

Note:  if you are using a pre-cooked meat product (like chicken sausage), you can saute the meat and veggies together.

Now add back in the sausage, and pour the can of Rotel over the mixture.  Stir to combine and heat over medium heat for a couple of minutes.

Then, pour the egg mixture over the scramble and cook, stirring constantly to get all of the egg cooked.   If you are using the can of tomatoes (vs. a real tomato), the extra liquid from the can will make it take longer to get everything cooked.  If you are using only fresh ingredients, it should only be 3-5 minutes.  You could drain the liquid from the can, but I really wanted the Rotel flavor.

Season with salt and pepper to taste.


Serve up the scramble in a bowl with your favorite toppings.   We used chopped cilantro and avocado slices.  It would also be good with salsa, but I found the flavor of the dish was yummy enough it didn’t need any help from salsa.

Gobble up and enjoy!


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