Scrambled Eggs Medley

This Scrambled Eggs Medley recipe is a delicious, mouthwatering paleo-friendly breakfast, made with fluffy eggs, crispy bacon, and spicy salsa! Includes tips for soft, fluffy eggs without using milk! {GF + DF}

Did your parents ever tell you, “If something stays with you, then it must mean something?” Well, my parents did. And this Scrambled Eggs Medley is something our family has enjoyed for years. The desire to add it to the blog stayed with me, too. So, finally, I just admitted to myself it was time to take this family recipe live! And, oh boy, am I ever glad I did!

Scrambled Eggs Medley, like pretty much every other egg recipe on this blog, is a K-Hubs original. Y’all, I can make a gluten-free chocolate crinkle cookie recipe, but I CANNOT appropriately scramble an egg to the correct fluffy consistency. You’re in luck, though, because K-Hubs can. And that’s just one of the many reasons we love him.

So, Scrambled Eggs Medley is a labor of love, complete with fluffy eggs, crispy bacon, spicy salsa (or pico de gallo), and a pinch of pepper. If you’re in the mood for a paleo-friendly breakfast recipe the whole family can get in on, then this is the scrambled eggs recipe for you.

And if you’re serving a crowd with different flavor preferences, then why not set up a little breakfast bar? Complete it with pico/salsa choices, soft or crispy bacon, and any other toppings you’d like to add.

Friends, our family is absolutely gaga over this recipe. And it’s time you went gaga, too! So jump in with me, and let’s scramble some fluffy eggs for breakfast!

SCRAMBLED EGGS MEDLEY INGREDIENTS:

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 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. We found a local farmer whose products are in line with what our family can tolerate. But it did take some time to find him.
• 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.
• Pepper. Added to taste at the end.

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. Then crumble the cooled bacon into pieces and keep stored on the same plate.
2. If using the same skillet, let it cool first, then remove the bacon grease (reserving some if you’d like to drizzle it over your eggs later), and wipe clean. If using two skillets, the next step can be done concurrently with bacon prep.
3. Melt enough coconut oil to cover the bottom of the pan. Whisk eggs in a bowl and pour into the melted coconut oil in the skillet.
4. On a very low setting, cook the eggs, gently and periodically scrambling or folding them over. Transfer the eggs to a serving dish, and top with salsa or pico de gallo and bacon pieces. Garnish with pepper, as desired.
5. This recipe is best enjoyed right after it is prepared.

RECIPE NOTES:

Below are a few quick observations of note that will help you get the right consistency and flavor!

• Actual scrambling times for the eggs will vary depending on the size and depth of the skillet you use. The key to nice fluffy eggs (without using milk or other ingredients) is to cook the eggs on a very low setting. We typically set our stove burner to a 2 (out of 10). In smaller skillets in which the eggs pile higher, this can take as many as 20 minutes. In larger skillets, the process may be closer to 10 minutes. We don’t add sea salt to this recipe since the salsa/pico de gallo and bacon usually do a great job of seasoning things up!
• To keep the eggs from getting mushy, select a chunky salsa or pico de gallo.

MEDLEY VARIATIONS:

The great thing about this breakfast medley recipe is how easy it is to customize! 

• 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 v. a chunkier salsa.
• Pico de Gallo. We use pico de gallo with our egg medley, namely Homemade Pico de Gallo, 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.

If you are in the mood for more creative savory breakfast recipes then check out:

• Southwestern Quinoa Bacon Breakfast Bowl
• Sunny Side Up Eggs with Avocado

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