• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Clean Kitchen

Recipes full of whole, fresh, and healthy ingredients

  • Home
  • The 7 Day Eat Clean Challenge
  • Recipes
    • 7 Day Eat Clean Challenge
    • Holiday Recipes
    • Entrees
    • Vegetarian
    • Side Dishes
    • Sweets
    • Breakfast
    • Clean Eating Lifestyle
  • Whole30
  • Contact Us
    • Meet the Authors
  • About
    • Privacy Policy
    • Disclosure
  • Tools and Resources

Everything But the Kitchen Sink Scramble

February 17, 2015 by Sara Leave a Comment

Kitchen Sink Scramble-who knew

Today we had a snow day. Oh yes, you either love them or hate them. My morning started with breakfast requests. Everyone in my house wanted something different. It’s a pretty common occurrence but this morning I was grumpy and tired. So I put my foot down and proclaimed everyone was having eggs! Well, that kind of backfired on me, because one wanted eggs with sausage and peppers, the other wanted mushrooms and tomatoes. Lucky for me, I have been really good at doing food prep on Sundays, so I already had diced onion and peppers in my fridge. I chopped up the other ingredients and went to work.

I didn’t want to waste anything so I decided to make myself an Everything but the Kitchen Sink scramble. This is something I started doing during my Whole30 in January. On the final day of my planned week, I’d pull out the remaining prepped ingredients, and toss it all in a pan. This could have been sausage, bacon, peppers, onion, carrots, celery, you name it. And then turned it into a scramble for breakfast. It’s a great way to use up your remaining ingredients and still enjoy a delicious, flavor filled breakfast.

Try anything you want! This morning I had, bacon, peppers, onion, garlic, tomato, and mushroom. So good!

Print
Yum
Kitchen Sink Scramble

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving Size: 2

Ingredients

4-5 eggs

3-4 slices of bacon, crispy and crumbled

1/2 onion, diced

3-4 cherry tomatoes, diced

1/4 green bell pepper, diced

1 garlic clove, minced

1/4 red bell pepper, diced

3-4 mushrooms, diced

sea salt, to taste

fresh cracked black pepper, to taste

coconut oil

Instructions

  1. Heat nonstick skillet over medium heat, add a small amount of coconut oil.
  2. Add the onion, bell pepper, and mushrooms. Saute until tender.
  3. Add the garlic and tomato, saute another 1-2 minutes.
  4. Add the eggs to a small bowl, whisk until frothy.
  5. Add the eggs to the skillet with the vegetables.
  6. Using a wooden spoon or rubber spatula, stir the eggs until cooked to desired doneness.
  7. Season with salt and pepper.
  8. Serve immediately.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
http://www.mycleankitchen.com/everything-but-the-kitchen-sink-scramble/

Everything But the Kitchen Sink Scramble-4

Filed Under: Breakfast, Recipes, Whole30

Previous Post: « Chocolate Oatmeal
Next Post: Mexican Black Beak and Brown Rice Bowl »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook

Blogging Tools & Resources

Recipes

Recent Posts

  • Rosemary Roasted Chicken
  • Classic Cranberry Sauce
  • Ultimate Charcuterie Spread
  • Banana Blueberry Bread
  • Bone-In Pork Shoulder

Footer

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress