Recipe: The Perfect Breakfast Scrambler

September 29, 2016

Guys, it has been a week. Monday we moved our office into a new office and needless to say the transition was not smooth. Computers have been down, copiers aren't working and moving just isn't fun. But, our new office is so pretty, right in Denver and it will be a great move once we work out all the nitty gritty details.

On the bright side, it's Thursday and it's National Coffee Day! I love Thursdays. They are like the happy hour to a great dinner. Everyone is in a better mood than yesterday as we wind down towards the weekend and this weekend my bffff Coti and Jen are coming into townnn!

They both have never been here, so I cannot wait to show them around! Just wait for my Denver-Beginners Travel Guide next week! Today I cannot wait to share this incredible recipe with you! IT is no secret that life is busy and time is of the essence. But, what we eat is also a huge factor in how we feel, work and get through that busy life.

This is where my perfect breakfast scrambler comes in. Remember as kids when your mom used to say you were having breakfast for dinner? Was there anything better? Sure, when I was 7, breakfast meant waffles or pancakes with bacon. While my love for pancakes hasn't diminished, my desire to eat a tad healthier has.

This is where the scrambler comes in. It's ready in under 30 minutes, filling, full of flavor and makes enough for leftovers. Deal. We've been making variations of this for years, but I've finally fine tuned it to this final piece. But, the best thing about this, is you can use everything you have! Look through those veggies drawers people!

Adam told me I have a knack for cooking for 30 people. I have no portion control. 4 sweet potatoes for a two-person scrambler? Sure! 7 handfuls of mushrooms? You bet! But like I said, it makes enough for leftovers! And making my co-workers jealous with leftovers is my specialty! Let's get to it.

  • Really good sausage. I perfer non-cooked and then cook the veggies in it. (There is this amazing Colorado brand that we LOVE! Plus, it's spicy)
  • 1 sweet potato, diced
  • 1 onion, either diced or cut into circles
  • 1 bell pepper, diced
  • handful of mushrooms
  • 4 eggs (or if you have a hungry husband, 6) 
  • 1/2 teaspoon Cumin
  • pinch of salt and pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
How to Make:
  1. State here if you used un-cooked sausage. Cook the sausage until fully cooked. Remove and set aside. 
  2. Start here if you used pre-cooked sausage. Add sweet potatoes and cook for about 10 minutes. This will vary on how thick your pieces are. 
  3. Add the onions and bell peppers. Cook for about 5 minutes or until tender. (If you are using pre-cooked sausage, add it in now to heat up).
  4. Add the sausage back in. Stir. Add in the mushrooms and the seasoning. Cook until tender. 
  5. Now the egg, you can do this multiple ways. I break all my eggs in a bowl, mix them and then pour them into the pot with everything. Some people like them separate. So use a separate saute pan, make your scrambled eggs and then mix. 
  6. I hate doing dishes, so I prefer the one-pot method. It does take a little longer for the eggs to cook since there isn't as much pan. 
  7. Top with a little sriracha or if not-paleo, cheese! 
  8. Enjoy! 

 Adam is always telling me I don't use enough mushrooms. He loves them!
 I mean, that is a ton of mushrooms. 
 One pot = less mess and is always a win in my book. 
Not the prettiest, but totally the yummiest. 

What would you put in your scrambler! I love hearing new ways to mix it up!


I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen