Trout Breakfast Scramble, Cali Style

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“I made up this California-style scramble when my husband and I brought three trout back from a camping trip. Quite a few ingredients but most of them are flavorings/spices. This is quick, easy and probably a good way to disguise trout so non-fish eaters might try it.”

Ingredients Nutrition

  • 12 lb cooked trout (smoked, BBQ'd, pan fried, etc.)
  • 14 cup chopped bell pepper (any color)
  • 1 seeded chopped jalapeno pepper
  • 14 cup chopped onion
  • 13 cup chopped mushroom (about 2 large)
  • 2 -3 ounces chopped ham (I used prosciutto) or 2 -3 ounces uncooked bacon (I used prosciutto)
  • 12 tablespoon vegetable oil
  • 12 tablespoon butter
  • 12 teaspoon garlic salt
  • 18 teaspoon lemon pepper
  • 6 eggs, beaten
  • 14 teaspoon seasoning salt
  • 12 cup shredded monterey jack cheese
  • salsa (for topping (optional) or hot sauce (for topping (optional)


  1. Remove cooked trout meat from the bone and skin. Pick through the meat to make sure you get out as many little bones as you can.
  2. Whisk the eggs with the seasoned salt.
  3. Heat oil in a large skillet.
  4. Add the peppers and onions. Cook for about 3 minutes or until semi-soft, stirring occasionally.
  5. Add the lemon pepper and garlic salt to the veggie mixture.
  6. Add the butter and ham/bacon. Cook until the meat is crispy and the veggies are pretty soft.
  7. Add the trout and incorporate it with the rest of the ingredients for about 1 minute, until well mixed.
  8. Add the eggs and begin "scrambling;" mix for about 2 minutes, stirring frequently. Cook to your desired level of dryness (some people like "wetter" eggs).
  9. Add cheese and mix well. Cook until cheese is thoroughly melted.

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