Scrambled Eggs Medley

Scrambled Eggs Medley is an easy gluten-free breakfast recipe made with fluffy eggs, salsa, and bacon! |

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This Scrambled Eggs Medley is a delicious paleo-friendly breakfast recipe, made with fluffy eggs, crispy bacon, and spicy salsa! Tips included for soft, fluffy eggs without milk or other added ingredients! {Dairy-Free, Gluten-Free, and Paleo-Friendly!}


  • 6 eggs, whisked together
  • 24 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)
  • Coarse black pepper


  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.


  • Listed cook time assumes eggs and bacon are cooking at the same time in separate skillets. If using the same skillet, cooking times may be longer.
  • To prevent the eggs from over-scrambling, cook them on a very low heat. For stoves that adjust from 0-10, this is typically about a 2.