Creamy Mushroom Scrambled Eggs
Pssst, I’ve got a secret. Healthy eating doesn’t have to be boring! I love it when I can whip myself something new and tasty in the morning for breakfast because I know that my day will only get better from there.
Some of my go-to healthy recipes usually revolve around breakfast eggs. And a combo of mushrooms and scrambled eggs is my absolute favorite.
The mushroom scrambled eggs recipe is easy to prepare and definitely worth the try because the flavors and textures they give you are something to experience in a lifetime.
I have been sharing this recipe with my family for a while, and now that I’ve piqued your interest in how wonderful healthy eating can be, it’s high time I invited you to have a bite.
It will be such a delight to hear what you think about my creamy mushroom scrambled eggs recipe after you have tried it.
Another interesting thing about this recipe (besides it being extremely delicious) is that while this is typically a healthy breakfast meal, you can double the portion size and enjoy it as brunch.
Those lazy Saturdays or Sundays when you can’t decide whether to have lunch or breakfast are now covered!
Why eggs are great for breakfast
Eggs are packed with protein and other nutrients
The recommended amount of eggs you can eat daily is 2, and while this may seem paltry, the nutrients from just one egg are high.
One large egg gives you about 6g of protein, less than 200mg of cholesterol, 5g of fat, and just under 80 calories.
While most people avoid eating egg yolk and insist that is bad for their cholesterol, studies show that whole eggs are actually good for you and are a better choice for breakfast than sugary cereals and pancakes with syrup.
Eggs are inexpensive
Eggs are affordable and should be a staple in your pantry, whether you are on a budget or not.
You can store eggs in the refrigerator for about 4 weeks after purchase, or you can freeze them for up to a year.
If you want to spend a little more, you can buy organic or free-range eggs instead of conventional eggs.
So many ways to enjoy eggs
This is the main reason why I love eggs for breakfast. There are just so many quick and easy ways to enjoy eggs.
You can create something simple by boiling, scrambling, or frying. You can even turn them into a gourmet dish if you really want to. But one of my absolute fave options is this egg muffin recipe.
One thing I can guarantee you is that if you were to go on a 30-day egg breakfast challenge, you would find a different (but greatly delicious) recipe for every single day. The possibilities are endless with eggs!
How to prepare mushroom scrambled eggs
Sautéed mushrooms
Clean the mushrooms with a damp paper towel, and cut them in half.
Over medium heat, melt half of the butter in a pan and toss in the mushrooms.
Let them brown for 5 minutes before turning, then add garlic.
Cook for 5 more minutes, stirring occasionally.
Remove from pan and dish out.
Place the pan back on the stove and use the leftover grease to sauté the cherry tomatoes.
After 2 minutes, remove and serve.
For the creamed eggs
Melt the remaining half of the butter in a pan over low to medium heat.
Crack the eggs into a bowl and add salt and pepper.
Slowly whisk the eggs until the mixture is thick and creamy then pour into the pan.
To stop the eggs from hardening, use a rubber spatula and stir continuously.
If the heat is too high, you can remove the pan from the stove and continue to stir until the eggs start to thicken.
Place the pan back on the stove for about 30 seconds and stir until the eggs are creamy.
Remove from pan and serve immediately.
Garnish with the diced chives and enjoy.
Creamy Mushroom Scrambled Eggs
Some of my go-to healthy recipes usually revolve around breakfast eggs. And a combo of mushrooms and scrambled eggs is my absolute favorite.
The mushroom scrambled eggs recipe is easy to prepare and definitely worth the try because the flavors and textures they give you are something to experience at least once in your life.
Ingredients
- 4 large eggs
- 1 tablespoon butter
- Pinch of salt and pepper to taste
- 1 tablespoon chives, diced
- 1 cup cherry tomatoes, halved
- 1 clove garlic, diced
- 2 cups brown mushrooms
Instructions
- Clean the mushrooms with a damp paper towel, and cut them in half.
- Over medium heat, melt half of the butter in a pan and toss in the mushrooms.
- Let them brown for 5 minutes before turning, then add garlic.
- Cook for 5 more minutes, stirring occasionally.
- Remove from pan and dish out.
- Place the pan back on the stove and use the leftover grease to sauté the cherry tomatoes.
- After 2 minutes, remove and serve.
- Melt the remaining half of the butter in a pan over low to medium heat.
- Crack the eggs into a bowl and add salt and pepper. Slowly whisk the eggs until the mixture is thick and creamy then pour into the pan.
- To stop the eggs from hardening, use a rubber spatula and stir continuously. If the heat is too high, you can remove the pan from the stove and continue to stir until the eggs start to thicken.
- Place the pan back on the stove for about 30 seconds and stir until the eggs are creamy.
- Remove from pan and serve immediately.
- Garnish with the diced chives and enjoy.
Sautéed mushrooms
For the creamed eggs
Notes
- You should always buy whole mushrooms and slice them yourself because they stay fresh longer, unlike the already sliced variety.
- Since this is essentially two recipes, you can cook the eggs and the mushrooms at the same time in two different pans so that your meal is nice and hot!
