Curry Scrambled Eggs (Paleo, Whole30 + Keto)

4 from 2 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 275kcal
Author: Justin + Erica Winn
The flavor profile of these Paleo + Whole30 curry scrambled eggs is unique and appealing. Eggs flavored with curry seasoning for a simple breakfast!
Print Recipe


  • 1 tbsp avocado oil
  • 2 cups leftover chicken breast or thighs, diced (you can substitute pre-cooked sausage, ham, etc.)
  • 1/4 onion, diced
  • 1 cup mushrooms, diced
  • 4 cups kale (or sub spinach or other greens work too)
  • 6 eggs
  • 1 tbsp curry powder
  • Salt and pepper to taste


  • Heat a large skillet over medium heat.
  • Add in the leftover chicken and onion. Cook for about 5 minutes, stirring occasionally.
  • While the chicken is cooking, crack your eggs into a medium bowl. Whisk with a fork until the eggs are mixed well.
  • Add in the kale and mushrooms to the skillet. Cook for another 5 minutes stirring occasionally.
  • Dump in the eggs and curry powder. Mix everything together well to get the curry powder all mixed in. Cook the eggs for a few minutes until they are no longer runny and are to your desired scrambled state.
  • Season with salt and pepper to taste.
  • Serve and enjoy your breakfast...or lunch...or dinner!


Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.  


Calories: 275kcal | Carbohydrates: 8g | Protein: 27g | Fat: 15g | Saturated Fat: 3g