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Kitchen Sink Breakfast Scramble
Eggs scrambled with whatever vegetables and meat you have on hand. This isn't a recipe with strict rules — it's a technique for turning leftovers and scraps into a hot breakfast.
Allergens: Contains Eggs. Contains Dairy if using cheese or butter.
Ingredients
- 4 eggs
- 1 small onion, diced
- 1 cup diced vegetables (bell peppers, potatoes, carrots — whatever you have)
- 1 tablespoon butter or vegetable oil
- ¼ cup shredded cheese
Optional Extras
- Salt and pepper
- Garlic powder
- Diced hot dogs or lunch meat
- Salsa on top
- Toast on the side
- Hot sauce
Equipment
- Skillet
- Spatula
- Knife and cutting board
- Bowl and fork (for beating eggs)
Instructions
- Dice your vegetables small — they need to cook quickly.
- Heat the butter or oil in a skillet over medium heat.
- Add the harder vegetables first (potatoes, carrots). Cook for 5 minutes. Then add softer ones (peppers, onion). Cook for 2–3 more minutes until everything is tender.
- Beat the eggs in a bowl with a fork. Pour them into the skillet over the vegetables.
- Stir gently with a spatula, letting the eggs set on the bottom and then folding them over. Cook for 2–3 minutes until the eggs are just set but still soft.
- Sprinkle cheese on top. Remove from heat — the residual heat will melt the cheese.
- Season with salt and pepper. Serve hot.
Notes
- Use anything. Leftover rice, canned corn, diced SPAM, ground beef from last night — all fair game. This is a clean-out-the-fridge recipe.
- Serve in a tortilla for a breakfast burrito.
- No cheese? Still great without it. Add a little extra butter instead.
- Canned vegetables work. Drain them first. Add them with the eggs since they're already cooked.
- Cooking eggs low and slow gives you creamier, softer scrambled eggs. Don't rush it.