Scrambled Eggs Medley

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Scrambled Eggs Medley is a fluffy, savory combination of soft-scrambled eggs, crispy bacon pieces, and spicy pico de Gallo or salsa. Includes tips for how to scramble eggs without turning them to rubber and without using milk. {Gluten-Free + Paleo-Friendly}

Spiriteds, let it be known that K-Hubs is the king of all things scrambled eggs in our kitchen. He gets up early to slow-scramble eggs for breakfast on the regular. I, on the other, hand, do not do this. And not because I’m unwilling. Rather because I can make Chocolate Chunk Crinkle Cookies or Paleo Zucchini Bread or a 16-pound Herb-Roasted Turkey (ooh, and chicken, too). But I cannot scramble an egg without scorching it or turning it into a form of rubber.

So when I wanted to update this recipe, and I was the only one home, I knew it was time to learn a new skill. Because, and if you have kids at home you know the drill, if I didn’t get those eggs scrambled right then, I’d have to wait eleventy billion years for the next opportunity. And not because the girls aren’t wonderful and worth it. But rather, because they, like me and K-Hubs, have schedules, too. It was then or never. 

And so I searched for how to create the softest, yummiest eggs without using milk and a zillion other ingredients. Spiriteds, there is a strategy. And it is wonderful and amazing and worth it. Scroll through this post for all the details on how to make the best eggs ever.

Mornings just got a lot spicier. As did breakfast-for-dinner nights. We are gaga for these eggs. So join and get gaga with us, too!

This Scrambled Eggs Medley recipe is

• Paleo-friendly
• Gluten-free
• Dairy-free
• Spicy
• Fluffy
• Satisfying

Side note: For paleo-friendly Scrambled Eggs Medley, you’ll want to carefully read the bacon labels, as that’s most likely where you will run into paleo trouble, as it were. 

Ingredients for Scrambled Eggs Medley

The ingredients are pretty straightforward when it comes to this paleo-friendly breakfast recipe.

• Eggs. Nothing fancy here. I just make sure to whisk them in a bowl or measuring cup before adding them to the skillet. 
• Coconut oil. Enough to cover the bottom of the pan.
• Bacon. Finding paleo-friendly bacon can be tricky. But with enough research and label reading, it can be done. If you don’t need a paleo-specific brand but want to avoid allergens, then look into local farmers whose products are on the shelves at your grocery store(s). It may take a while to find the right product, but with diligent research, it can be done. 
• Salsa or pico de gallo. We typically have one or the other on hand at all times. If you don’t, a quick way to make some pico is to throw a bunch of chopped tomatoes together with onions and cilantro, stirred together with sea salt, lime juice, and cumin. Below are a variety of recipes you could add to your eggs and bacon.

Side note: I have made these using allergen-friendly butter. I wanted to test how easy it was to clean the skillet afterward. On that front, there wasn’t much of a difference between the two. But I did find the eggs tasted richer with the allergen-friendly butter. If you have a butter you like, paleo or otherwise, you could try it in place of the coconut oil to see which version you like best.

How to make Scrambled Eggs Medley

The process for making your own Scrambled Eggs Medley isn’t difficult. But before you start, it’s a good idea to decide whether you want to use just one pan but take longer to prepare the breakfast, or two pans with breakfast ready in about half the time.

1. In a shallow skillet, fry the bacon to a crispy consistency and set aside to cool on a paper towel-lined plate. Once cooled, crumble the bacon into pieces and set aside until the eggs are ready.
2. Melt enough coconut oil to cover the bottom of another skillet. While the coconut is melting, whisk together 6 eggs. Pour the eggs into the melted coconut oil in the skillet. Keeping the burner on a LOW setting, let the eggs cook for about a minute without handling them. Then run a spatula around the edge of the skillet, gently nudging the spatula underneath the eggs without flipping them over. Repeat this process, gradually moving closer to the center of the skillet each round. If the eggs in the center are still undercooked, then gently run the spatula underneath them so the heat from the burner has a chance to reach the densest part.
3. Transfer the eggs to a serving dish. Then top with salsa or pico de Gallo and bacon pieces. This recipe is best enjoyed right after it is prepared.

Side note: Because the bacon takes the longest to cook, I start it before I do anything else. And I use two skillets, one for the bacon and one for the eggs. If you want to make this a one-pan recipe, then start with the bacon, and once it’s done, soft-scramble the eggs in the same skillet. 

How to soft-scramble eggs

Since K-Hubs is the resident king of scrambled eggs, I had to do quite a bit of research to learn how to soft scramble eggs. There are two key points to share:

• Use a LOW setting on your stove. You don’t want to scorch the eggs. By following the scrambling strategies in this post and corresponding links, you’ll find even with a LOW heat, your eggs will soft scramble rather quickly.
• Don’t over-handle the eggs. In her book, An Everlasting Meal: Cooking with Economy and Grace, Tamar Adler says, “‘Frying’ and ‘Scrambling’ imply too much aggression” (pg. 24). I quite agree. The key to soft-scrambled eggs is to push them carefully around the pan without overworking them. Borrowing from Adler’s wisdom, give them a slight “nudge,” as she puts it, and then stand back and let the eggs work their own magic. 

If you want a helpful egg-scrambling tutorial, then follow Pinch of Yum’s post Life Changing Soft Scrambled Eggs. Did I watch the seconds-long videos for a straight 12 minutes? YES I DID. And not because there was anything wrong with POY’s videos. Rather because I DO NOT UNDERSTAND EGGS. Well, I didn’t before. But I think I’ve got it now.

Scrambled Eggs Medley mix-ins and add-ons

Just try to hold yourself back from adding ALL THE SPICES. I dare you! One of the best parts of this recipe, aside from savoring the fluffiest, duffiest eggs, is the extra flavor you add. Whether you go super-hot or wild gone mild is entirely up to you. But the options are endless. And to narrow the choices, I’ve included a few here to guide your journey.  

• Traditional salsa. You can’t go wrong with Roasted Salsa Verde. However, store-bought salsa will also work with this recipe. Decide between a thinner salsa versus a chunkier salsa.
• Pico de Gallo. We use pico de gallo with our egg medley, namely Homemade Pico de Gallo (pictured with our Scrambled Eggs Medley photos in this post), Hot ’n Spicy Pico de Gallo, or Cucumber Pico de Gallo. You can’t go wrong with any of them!
• Hot sauce. Spice up your medley with hot sauce. Or choose the Hot ’n Spicy Pico de Gallo above for added kick!
• Bacon fat. Reserve some of the bacon fat to drizzle over the fluffy eggs.

More breakfast recipes!

If you are in the mood for more breakfast inspo, then put your eyes on these recipes. They are worth a tuck into the recipe tin, virtual or otherwise.

• Southwestern Quinoa Bacon Breakfast Bowl
• Sunny Side Up Eggs with Avocado
• Spicy Avocado Scrambled Eggs {Paleo}

Spiriteds, stay well and stay wild. I’m so glad you’re here. ❤️

Scrambled Eggs Medley

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Scrambled Eggs Medley is a fluffy, savory combination of soft-scrambled eggs, crispy bacon pieces, and spicy pico de Gallo or salsa. Includes tips for how to scramble eggs without turning them to rubber and without using milk. {Gluten-Free + Paleo-Friendly}

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 6 eggs, whisked together
• 2–4 tablespoons coconut oil (enough to cover the bottom of the skillet)
• 1 pound bacon
• 1 cup salsa or pico de gallo (more or less as desired)

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Instructions

1. In a shallow skillet, fry the bacon to a crispy consistency and set aside to cool on a paper towel-lined plate. Once cooled, crumble the bacon into pieces and set aside until the eggs are ready.
2. Melt enough coconut oil to cover the bottom of another skillet. While the coconut is melting, whisk together 6 eggs. Pour the eggs into the melted coconut oil in the skillet. Keeping the burner on a LOW setting, let the eggs cook for about a minute without handling them. Then run a spatula around the edge of the skillet, gently nudging the spatula underneath the eggs without flipping them over. Repeat this process, gradually moving closer to the center of the skillet each round. If the eggs in the center are still undercooked, then gently run the spatula underneath them so the heat from the burner has a chance to reach the densest part.
3. Transfer the eggs to a serving dish. Then top with salsa or pico de Gallo and bacon pieces. This recipe is best enjoyed right after it is prepared.

Notes

• Homemade Pico de Gallo, Hot ‘n Spicy Pico de Gallo, Cucumber Pico De Gallo, and Roasted Salsa Verde are all delicious add-ons for the spicy component of Scrabbled Eggs Medley. You could also try Spicy Chimichurri Verde Sauce or Chimichurri Rojo Sauce.