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Joe's Special Scramble


"A delicious scramble great for any meal of the day! This is a Seattle favorite!"
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40 m servings 441 cals
Original recipe yields 6 servings


  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 281 mg
  • 94%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
  2. Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.

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Read all reviews 41
  1. 45 Ratings

Most helpful positive review

This recipe has many versions with slight variations. It originated in San Francisco's Joe's Restaurant in the 1930s during the "big band" era. The Bunny Bennington orchestra came in to the rest...

Most helpful critical review

I tried this tonight. Followed the recipe. Not good. Not bad, but not good. The eggs did nothing for it but my family liked the eggs the best. It seemed to lack a sauce of some sort for the grou...

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This recipe has many versions with slight variations. It originated in San Francisco's Joe's Restaurant in the 1930s during the "big band" era. The Bunny Bennington orchestra came in to the rest...

Hearty and tasty. Fresh spinach is the only way to go with this dish, however; use 1/2 pound (stems removed,or use the bagged stuff.) It cooks very quickly and gives a far better flavor. I us...

Ok, first of all as a child my dad used to tell us he made this recipe up in the Air Force when he was in charge of cooking which I know now is total bogus (thanks dad). Now, I always loved thi...

There was a restaurant here in town many years ago that served this dish & I absolutely loved it so I thought I'd give it a try myself. It is so delicious! I prepared it for 30 people & was qui...

Delicious! I made this recipe for 2 - my husband and me. I used 1/2 lb ground beef and eyeballed the veggies based on what we had scraps of in the fridge - lots of spinach, 2 big mushrooms, 1/2...

This is very good! When I was a kid, my mom made something similar to this, but instead of using spinach, she used chopped zucchini (maybe because my father LOVED zucchini!). The funny thing i...

Oh yea! This was wonderfully easy and delicious! I followed the recipe really closely - except I added a little butter when cooking the mushrooms 'cuz that's what I do. My family often doesn'...

This is a great recipe, I have made Joe's Special for years but didn't have quite the right combination that I remembered tasting years ago. This one does it, only change I made was to use gree...

Delicious and Nutritious! Made 8 slightly smaller portions out of this recipe and cracked eggs into the four we ate tonight. The other four portions went eggless into the freezer for a great hom...