Paleo Breakfast Scramble

May 6, 2017

paleo breakfast scramble

Most mornings cooking a full-blown, healthy breakfast, is near impossible. Between conflicting demands and the always present Instagram updates, getting in a healthy meal usually comes last. Add kids to the equation and I’m sure it’s not much easier (I have to feed two dogs and that’s a chore in its own right. That’s where this paleo breakfast scramble comes in for the win.

This paleo breakfast scramble features a variety of ingredients that can be mixed and matched to meet different tastes of the family. I included basic ingredients for making a breakfast bowl, or a breakfast burrito. This paleo breakfast scramble was prepared with grass-fed ground beef, and mixed with Sir Kensington’s Chipotle Mayo for a little extra zing. If your like me and really can’t hang with the spicy foods, feel free to cut the suggested amount in half.

A meal that’s perfect for the entire family, this paleo breakfast sausage can be prepared on Sunday and stored away in the fridge for quick meals during the week. Feel free to serve as a breakfast bowl with cauliflower rice and chopped green onions, or on a Siete paleo tortilla for a delicious breakfast burritos. Siete tortillas come in different varieties including almond flour, coconut flour and cassava flour so there are options for all different tastes. If you include the eggs with this recipe, feel free to include that bad boy in the burritos as well, the runny yoke is the star of the show.

Paleo Breakfast Scramble

A quick one pan breakfast that can be prepared ahead and served all week long. 

  • 1 lb Grass Fed Ground Beef
  • 1 tsp Olive Oil
  • 1 tsp All Purpose Seasoning
  • 3 each Red Potatoes
  • 2 oz Jalapeños
  • 1 cup Grape Tomatoes
  • 1/2 tsp Sea Salt
  • 1/2 tsp Pepper
  • 2 each Eggs (if desired)
  1. Preheat the oven to 450. Line a cooking sheet with parchment paper and set aside. 

  2. Cut up the red potatoes and toss in a bowl with the olive oil and all purpose seasoning. Place in the oven and set the timer for 30 minutes. 

  3. Begin cooking the ground beef by turning the stovetop on medium heat. After about 5 minutes, add in the chipotle mayo and spices and stir, cooking until brown all the way through. Once the potatoes are done cooking, add them in as well and continue to cook on a low setting. 

  4. If you want to include eggs, dig a little trench in the scramble with your fork, and very carefully crack open the eggs and place in the openings (I’m still working on mastering this one). Cook till desire consistency is achieved. 



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