Big Breakfast Paleo Scramble Chorizo and Kale
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Big Breakfast Paleo Scramble (Chorizo and Kale)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5
Calories 306kcal
Author The Consumption


  • 1 tsp Olive Oil or Ghee
  • 2 gluten-free Chorizo sausages
  • 1 Onion
  • 3 cloves of Garlic
  • 1 punnet of Cherry Tomatoes
  • 1 bunch of Kale
  • 1 whole Capsicum
  • 10 free range Eggs


  • Chop the chorizo in half lengthwise and then cross-ways into large chunks. Roughly chop the onion and break it apart with your fingers into large pieces
  • Place a high-rimmed pan onto medium-high heat and drizzle in the olive oil. Add in the chorizo and onion to cook
  • Finely slice the garlic and chop the kale (you can easily remove the hard stems by folding the leaf in half and slicing along its edge)
  • When the chorizo is nearly cooked, add in the garlic and cook until everything stars to caramelise
  • Add in the cherry tomatoes and cook until they start to sear
  • Add in the chopped kale and mix through evenly
  • Roughly chop the capsicum into 1 inch squares. When the kale is wilted and cooked through, add the capsicum to the pan
  • Break the eggs into a glass bowl and whisk together with a fork. Pour the eggs over the other ingredients and mix evenly through the rest of the ingredients
  • Continue to cook and stir until the eggs are just done
  • Transfer the scramble into five (5) glass containers – one for each day of the working week. Let the mix cool before putting the lids on and transferring to the fridge or freezer


  • Utilise your spices, herbs and condiments to change the flavours up!
  • Add paprika, chilli flakes, fresh herbs like basil, coriander or parsley, add a sprinkle of nuts or seeds, drizzle a flavoured oil, squeeze over some lime or lemon juice or garnish with homemade pesto
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