Thank goodness I love eggs. When you do a Whole30, you eat A LOT of eggs. I mean a lot of eggs. I know a lot of people get egg burnout when starting The Whole30. Their eggs get boring and they begin to hate them, searching desperately for breakfasts options that don’t include eggs. But not Brian and I. We’ve been eating eggs for breakfast everyday for years.
Usually I switch it up between breakfast burritos, breakfast sandwiches, breakfast bruschetta, breakfast pizzas, breakfast nachos, and breakfast tostadas. But if you’re following the Whole30 rules, no grains means no English muffins, no tortillas, no bread, no pizza crust, no chips… needless to say I needed to change things up.
I had to switch to breakfast scrambles. I didn’t think I’d like them as much. I thought I’d miss the tortillas and English muffins and bread. But I’m actually really enjoying the scrambles. They’re super easy, super fast, you can use basically any ingredients you have on hand, and they taste amazing.
Today I went ultra simple, making Western Barbecue Scrambled Eggs And Potatoes.
I cubed the potatoes and cooked them in the microwave on the “potato setting” to speed things along. While the potatoes were cooking, I chopped the bell peppers, onion, and green onions. I the sauteed the onions and bell peppers over medium heat in a little olive oil and added the potatoes when they were ready. When the potatoes began to brown, I added the eggs and green onions, scrambled everything together and topped it with Matty’s Barbecue Sauce from Tessemae’s All Natural.
While you can use any store-bought barbecue sauce, to make this scramble Whole30 compliant, it needs to be all natural with no sugar added. If you don’t have a Whole30 compliant barbecue sauce on hand, try making your own using this Sweet and Spicy Barbecue Sauce recipe.
Western Barbecue Scrambled Eggs And Potatoes
Topping a potato and veggie breakfast scramble with sweet barbecue sauce is pure genius!
- Small red and yellow potatoes
- Red bell pepper
- Yellow bell pepper
- Green onions
- Barbecue Sauce
- Cube potatoes and cook in the microwave on the "potato setting." Chop bell peppers, onion, and green onions.
- Add onions and bell peppers to a large skillet and begin sauteing over medium heat in a little olive oil. Add the potatoes when they are done cooking. When the potatoes begin to brown, add the eggs and green onions. Scramble to combine all ingredients.
- Top with Matty's Barbecue Sauce from Tessemae's All Natural and serve immediately.