Kitchen Sink Breakfast Scramble

Tired of plain eggs for breakfast everyday? This scramble helps you use up extras in the kitchen while changing up your standard breakfast routine.

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I’m pretty sure scrambles are my favorite type of breakfast. You just throw a bunch of junk together in a skillet and voila! Breakfast! In my recent purchase from the Primal Guys, there was some beef stew meat. I was talking to Dan, the owner, and he mentioned that he uses it in a scramble-type meal. It never dawned on me that beef stew meat could or should be used for anything other than beef stew. I know, I’m a special one.

So the next day, I took my thawed stew meat, and set out to make a super easy dinner, because even though scrambles are usually eaten for breakfast, and even the title of this post implies the same, you can and really should eat it for any meal of the day.

For this recipe, I just sort of grabbed anything I could find in the kitchen. I wanted bell peppers in it but didn’t have any, so I used some roasted red peppers. And I never think to add spinach to anything except smoothies and salads but thought I’d stick some green in there too. But why stop there? I decided that zucchinis and avocados are green too, so in they went.

It may not be an amazingly pretty dish to serve, but it tastes good and pleased the kids, so I don’t even care what it looks like. Besides, when you throw in everything but the kitchen sink, what do you expect?

Kitchen Sink Scramble | Our Paleo Life

Kitchen Sink Breakfast Scramble

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Tired of plain eggs for breakfast everyday? This scramble helps you use up extras in the kitchen while changing up your standard breakfast routine.


  • 2 cloves Garlic, minced
  • 1 Yellow Onion, quartered and sliced
  • 1 Zucchini, quartered and sliced
  • 1/2 Red Bell Pepper, sliced
  • 3/4 lb Beef Stew Meat, cut into bite-sized chunks
  • Sea Salt, to taste
  • 1/8 tsp Cayenne Pepper
  • 2 cups Fresh Baby Spinach, chopped
  • 12 large Eggs, whisked
  • 1 Avocado, cubed
  • 1 Tbsp Bacon Grease, or fat of choice


  1. Heat 1 tablespoon bacon grease or other fat in a large cast iron skillet over medium heat.
  2. Add minced garlic and sauté for about 1 minute, until fragrant. Add the onions. Continue sautéing the onions and garlic until the onions are translucent.
  3. Add the zucchini and bell peppers (if using fresh) to the onions and garlic and sauté until they are tender. Remove the veggies to a bowl and set aside.
  4. In the same skillet, add the stew meat. Season with salt and cayenne pepper. Cook until medium-rare, only a couple minutes, depending on how large or small you cut your chunks.
  5. Remove the meat to the same bowl as the veggies.
  6. In the same skillet, add the remaining 1 tsp bacon grease or other fat. Add spinach and sauté until wilted.
  7. Add the eggs and roasted red peppers (if not using fresh) to the spinach in the skillet and season with salt. Cook and scramble until almost done. Add in the meat and veggies and continue cooking until the eggs are done.
  8. Serve in bowls while hot. Top with cubed or sliced avocado.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 515Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 645mgSodium: 438mgCarbohydrates: 11gFiber: 5gSugar: 4gProtein: 49g

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