How to make a "kitchen sink" scramble
Stuck with odds and ends in the fridge? Looking for a quick breakfast or dinner? Try making a "kitchen sink" scramble!
With a few eggs and just about anything you have in the fridge, make a simple, satisfying "kitchen sink" scramble. The possibilities are endless — but so easy!
To make a great "kitchen sink" scramble, the first step is to chop everything to a uniform size. Survey your fridge and use anything that looks good. Leftover cooked proteins like chicken or ham, any combination of vegetables, fresh herbs and all types of cheese make great additions. Ready-to-use foods like Jimmy Dean Hearty Original Sausage Crumbles cut out steps and add great taste. Before you begin cooking, chop all of your ingredients for even cooking. Vegetables and proteins should be bite-sized — about an inch wide. Mince fresh herbs. Chop and/or crumble cheese.
Start your scramble by cooking your vegetables first. Add a teaspoon or two of cooking oil to a large pan over medium-high heat and cook your vegetables until they are tender but still crisp. If they were already cooked, you'll just need to heat them through, but raw vegetables will take a bit longer. At the end of cooking, add cooked proteins and saute just until they are heated through. Transfer your cooked vegetables and proteins to a bowl and set them aside.
Next, add a bit more oil to your hot pan and scramble those eggs. (You'll want 2-3 large eggs for each adult.) When the eggs are cooked through, remove the pan from the heat and add herbs, cheese and the reserved vegetables and protein. Stir just until everything is combined.
Need inspiration to get started? Here are a few tasty combinations:
- Sausage, red peppers, onions, fresh thyme and sharp cheddar cheese
- Chicken, tomatoes, spinach and feta cheese
- Salmon, red peppers, dill and goat cheese
- Ham, onions, basil and Parmesan cheese