Scrambled! changes breakfast at Layton | News, Sports, Jobs

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Oscar Rodriguez, owner of Scrambled! at Layton.

Valerie Phillips, Special to Standard Examiner

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The avocado toast meal at Scrambled! at Layton.

Valerie Phillips, Special to Standard Examiner

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Oscar’s Wicked Skillet at Scrambled! at Layton.

Valerie Phillips, Special to Standard Examiner

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A Utah-style scone at Scrambled! at Layton.

Valerie Phillips, Special to Standard Examiner

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Fragrant cinnamon rolls, covered in cream cheese frosting, at Scrambled! at Layton.

Valerie Phillips, Special to Standard Examiner

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Scrambled! is an update to your old fashioned restaurant. It offers old-fashioned breakfast items like pancakes, French toast, waffles, cookies and gravy, and Utah scones, but also more fashionable items like French toast. avocado and a vegetarian omelette with egg whites. And there are specialty coffee drinks such as Glacial Mocha Latte and Dirty Chai, with coffee provided by Daily Rise Roasting Company in Layton.

“A lot of old-school restaurants don’t follow what their customers want to see,” Clinton owner Oscar Rodriguez said.

Also, the Scrambled! the format is fast and casual. Instead of waiting for a member of staff to come to your table, you order and pay at the counter. And there’s a drive-thru for customers on the go.

Rodriguez opened Scrambled! at 2151 N. Hill Field Road on March 7, 2020. Shortly after, the COVID-19 pandemic closed restaurants in Utah.

“We were lucky to have drive-thru,” Rodriguez said. This allowed the business to continue until restaurants could reopen.

“We’re not as fast as McDonald’s because we make everything as it’s ordered,” he said of the drive-thru. “But we try to stay within a six-minute margin.”

From Scrambled! opens at 5 a.m. Monday through Saturday, “We have a niche in this area, being accessible before anyone is open,” Rodriguez said.

Early morning customers may be on their way to work or just coming out of a night shift.

Rodriguez was only 22 when he opened Scrambled! but already had a wealth of restaurant experience. He started washing dishes when he was 14. At 18, he started working at Manoli’s, a small-plate Greek restaurant in Salt Lake City. He stayed there for two and a half years while earning a bachelor’s degree in political science and law at the University of Utah.

“That’s where I really honed my cooking skills,” Rodriguez said. “Chef Manoli taught me a lot about running a restaurant.”

He spent 10 months working as a clerk before opening his own restaurant.

“My mother (Claudia Flores) wanted to do a restaurant for a long time but didn’t know where to start,” he said. “I had restaurant experience and reached out to mentors to see what I needed to do.”

He chose to focus on breakfast “because we don’t have enough breakfast places here in Davis County.” Also, I like to start my day early and have my afternoons free.

They found an old donut shop that had been vacant for a while just north of Antelope Drive.

“Originally, we had planned to do a more traditional dinner, with sit-down service,” Rodriguez said. “But if we had done a sit-down dinner during COVID, we wouldn’t have done it.”

He added, “Fast-casual creates more revenue and gives our customers the independence to come and order and leave whenever they want,” Rodriguez said.

He came with the Scrambled! name while “trying to think of something marketable, something hip like restaurants in New York, and I wanted to incorporate yellow into our logo.”

Flores cooks at the restaurant four days a week, Rodriguez said. Fragrant cinnamon rolls, covered in cream cheese frosting, are her recipe. The same goes for chile verde pork, which is used in Claudia’s chile verde pork burritos, huevos con chile verde, and chile verde pork nachos.

“My mom’s chili verde is very popular with everyone who tries it,” Rodriguez said. “Ours has a very authentic Mexican flavor.”

While there’s a full line of burgers, sandwiches and salads for lunch, breakfast items make up about 75% of orders even during lunch hours, Rodriguez said.

The best seller is Oscar’s Wicked Skillet ($10.85) – bacon, ham, sausage, cheddar jack cheese, onions, jalapeños and tomatoes on a mound of hash browns. It is topped with two eggs.

“People just like the flavor of this one, because there are so many different flavors in one item,” he said.

Avocado Toast ($11.35) has become the second most popular dish since its debut about six months ago.

“I felt we needed healthier items,” he said. “And I found this great sprouted wheat bread at Stoneground Bakery.”

Thin slices of avocado spread out over two slices of soft-textured bread, generously sprinkled with cracked black pepper and a little olive oil. It comes with turkey sausage and two eggs.

The Egg White Veggie Omelet “is our most popular omelet because it’s light when many breakfast dishes are heavy, and we put lots of fresh veggies in it,” Rodriguez said.

On the heavy side, there are Utah-style deep-fried scones, with honey butter or cinnamon butter. The indulgent Nutella Delight is a scone from Utah topped with cream cheese frosting, Nutella, whipped cream, fresh berries, and vanilla ice cream. Big enough to share, it’s commissioned mostly by students from nearby Northridge High, Rodriguez said.

“It looks intimidating, but everyone who’s tried it loves it,” he added.

Almost everything is homemade, except the breads, which come from Stoneground Bakery in Salt Lake City, and the hash browns. “We go through 700 pounds of hash browns a week, and that’s too much volume to do in-house,” Rodriguez said. “Our pancakes and waffles are homemade, from a cake batter recipe that I converted.”

He hopes to expand Scrambled! at other places. But it doesn’t plan to offer a dinner menu, as its location in Layton is already packed with chain restaurants. He prefers to stick to what Scrambled does best: breakfast.

“In this area, you have to walk past at least 18 other restaurants to reach us,” Rodriguez said. “I don’t think we would be competitive enough to open for dinner.”


Location: 2151 N. Hill Field Road, Layton

Contact: or 385-393-8684

Hours: 5 a.m. to 2 p.m. Monday to Friday; 5 a.m. to 3 p.m. Saturday; 7 a.m. to 1 p.m. Sunday

Prices: $4.65-$12.65


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