The Scramble Breakfast Dish Recipe

Here's another post and recipe from my oldest daughter Nell. She’s back from her first year in college and jumped right in to help me with a few posts. We haven’t seen much of her since she got home—busy catching up with friends—but she heads straight to the kitchen when she's here. My wife and I love that.

One of her go-to dishes is what she calls her "Scramble." She makes it for breakfast, but I get to enjoy it for lunch. I have to say, it’s delicious and healthy. The best part? It’s never the same twice. Nell explains why in her post!

The Mid Morning Scramble

By Nell Jones - daughter, writer, student, contributor

The scramble is one of my go-to meals. It’s quick, easy, and works for breakfast, lunch, or dinner. The best part? You can toss in whatever you have on hand. You only need a grain base—like rice, quinoa, or barley—and an egg. From there, it’s all about creativity and leftovers.

I first got hooked on scrambles at school. Every campus spot offered a version where you could customize your bowl. I loved how filling and healthy it was. What I didn’t love? Paying for something, I realized I could whip up at home in minutes.

Now that I’m home for the summer, I always make scrambles. I raid the fridge, throw things together, and always end up with something new. Sometimes, I swap out grains for cauliflower rice to keep it paleo. Other times, I top it with mango salsa for a sweet twist.

The beauty of a scramble is its flexibility. It’s simple, satisfying, and customizable to your taste. Below, I’ll share my favorite breakfast version—easy, healthy, and packed with flavor.

📖 Recipe

Print Recipe

The Scramble

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Breakfast

Cuisine: American

Servings: 1 - 2 people

Ingredients

• 2 eggs
• 1 cup cooked rice or other grain of choice
• ½ avocado
• 1 cup corn kernels or spinach or whatever veggies you have in the fridge
• ½ onion diced
• 1 tablespoon oil
• 2 pieces bacon crumbled
• salt and pepper to taste

Instructions

• To start, sauté the onion in a hot pan of oil on medium heat.
• After about a minute and half you can put the rice (or whatever grain) in the pan. At this point you can also put the corn (and whatever cooked vegetable or whatever else/leftovers you decide to use).
• Cook for about 2 minutes. Then create an opening in the middle of the rice and crack the two eggs into it. Let cook for about 30-45 seconds and then stir in with the rest of the rice (this is where the dish gets the name Scramble).
• Let cook until the egg does not look yolky anymore (looks scrambled). Take the pan off the heat.
• Add salt and pepper to taste.
• Crumble the bacon and mix it in with everything else.
• Transfer the scramble to a bowl. Cut up half and avocado and sprinkle it on top. Enjoy.

Notes

The bacon can be cooked before, after, or at the same time as the rest of the scramble.

The Scramble takes no more than 10-15 minutes to make and is an easy, healthy dish that helps clear out some of the leftovers in the fridge.