There’s nothing quite like a plate of perfectly scrambled eggs in the morning. But if you want to take your breakfast to the next level, adding sautéed mushrooms is the way to go. This recipe is simple yet incredibly satisfying, with creamy eggs and golden, buttery mushrooms that create the ultimate savory combination. Whether you’re making a quick weekday breakfast or a lazy weekend brunch, these scrambled eggs with mushrooms are guaranteed to hit the spot.

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 15 minutes!
• Rich & Creamy – Optional milk or cream makes the eggs extra velvety.
• Packed with Flavor – The mushrooms add a delicious umami depth.
• Versatile – Enjoy it as is or pair it with toast, avocado, or even a side of crispy turkey bacon.

Now, let’s dive into this simple but delicious recipe!

Step 1: Preparing the Mushrooms

Mushrooms might be one of the most underrated breakfast ingredients. They soak up all the buttery goodness and bring a rich, earthy flavor to every bite. Here’s how to get them just right:

1. Heat the butter: Start by melting 1 tablespoon of butter in a nonstick skillet over medium heat. The butter not only adds flavor but also helps the mushrooms cook to golden perfection.
2. Sauté the mushrooms: Toss in 1 cup of sliced mushrooms (you can use button, cremini, or any variety you love). Let them cook undisturbed for a couple of minutes, then stir occasionally. You want them to get nice and golden brown, which should take about 4–5 minutes.
3. Add garlic (optional): If you’re using 1 minced garlic clove, stir it in now and cook for about 1 more minute. This adds an extra layer of flavor, but if you’re not a garlic fan, feel free to skip it!
4. Season to taste: Sprinkle the mushrooms with a pinch of salt and black pepper, then give them a final stir. Once they’re tender and slightly crispy at the edges, transfer them to a plate and set them aside.

Now that we’ve got our perfectly cooked mushrooms, it’s time to move on to the eggs!

Step 2: Whisking the Eggs

Perfect scrambled eggs start with a good whisk. Here’s how to get them fluffy and delicious:

1. Crack the eggs: In a medium bowl, crack 4 large eggs.
2. Add milk or cream (optional): If you want extra creamy scrambled eggs, whisk in ¼ cup of milk or cream. This step is optional, but it makes the eggs incredibly soft and rich.
3. Season: Add a pinch of salt and black pepper to enhance the flavor.
4. Whisk well: Use a fork or whisk to beat the eggs until the yolks and whites are fully combined. The more you whisk, the fluffier your eggs will be!

Step 3: Cooking the Scrambled Eggs

Now that our mushrooms are perfectly sautéed and our eggs are whisked and ready, it’s time to cook them just right. Scrambled eggs are all about technique—low and slow is the secret to soft, creamy eggs that melt in your mouth. Let’s get started!

1. Lower the heat: Turn the heat down to low and add 1 tablespoon of butter to your skillet. Let it melt completely before adding the eggs.
2. Pour in the eggs: Gently pour the whisked egg mixture into the pan. Let it sit undisturbed for about 30 seconds so it can start to set at the bottom.
3. Stir gently: Using a spatula, begin to stir the eggs slowly, pushing them from the edges toward the center. This gentle folding motion helps create soft, fluffy curds instead of breaking them into tiny pieces.
4. Be patient: Continue stirring occasionally, allowing the eggs to cook slowly. This process takes about 3–5 minutes, depending on how soft you like your scrambled eggs.

Pro Tip: Avoid over-stirring! The key to creamy scrambled eggs is to let them set slightly before stirring. Too much movement will make them dry and crumbly instead of silky and smooth.

Step 4: Bringing It All Together

When the eggs are almost set but still slightly soft, it’s time to add the mushrooms and a little extra goodness.

1. Fold in the mushrooms: Gently add the sautéed mushrooms back into the pan, stirring just enough to combine them with the eggs.
2. Add cheese (optional): If you’re using ¼ cup of shredded cheese (cheddar, Parmesan, or Gruyère), sprinkle it over the eggs now. Let it melt into the eggs for extra creaminess and flavor.
3. Final touch: Cook for another 30 seconds to 1 minute, just until the cheese melts and everything is combined.

At this point, your scrambled eggs with mushrooms are perfectly cooked—soft, buttery, and packed with flavor. Remove the pan from the heat and get ready to serve!

Serving Suggestions

These eggs are absolutely delicious on their own, but if you want to make your breakfast even better, here are a few serving ideas:

• Toast it up: Serve with a slice of warm, buttered toast for a classic breakfast combo.
• Go fancy with avocado: Top with fresh avocado slices for extra creaminess.
• Pair with protein: Add crispy turkey bacon or smoked salmon for a heartier meal.
• Make it a wrap: Roll it up in a tortilla for a quick and delicious breakfast burrito.

SCRAMBLED EGGS WITH MUSHROOMS

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• Author: Lucas Recipes
• Total Time: 15 minutes

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Description

A quick and delicious breakfast option, these scrambled eggs are packed with savory mushrooms and creamy, fluffy eggs. You can enhance them with cheese, garlic, and fresh herbs for an extra burst of flavor.

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Ingredients

Scale 1x2x3x

For the scrambled eggs:

• 4 large eggs
• 1/4 cup milk or cream (optional, for creamier eggs)
• Salt and black pepper, to taste

For the mushrooms:

• 1 cup mushrooms, sliced (button, cremini, or your favorite variety)
• 2 tablespoons butter
• 1 clove garlic, minced (optional)
• Salt and black pepper, to taste

For garnish (optional):

• 1 tablespoon fresh parsley, chopped
• 1/4 cup shredded cheese (cheddar, Parmesan, or Gruyère)

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Instructions

1️⃣ Prepare the Mushrooms:

Heat 1 tablespoon of butter in a nonstick skillet over medium heat.

Add the sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until golden and tender.

Add garlic (if using) and cook for an additional 1 minute.

Season with salt and pepper. Remove the mushrooms from the skillet and set aside.

2️⃣ Whisk the Eggs:

In a bowl, whisk together the eggs, milk or cream (if using), salt, and pepper until well combined.

3️⃣ Cook the Scrambled Eggs:

Reduce the heat to low and add the remaining 1 tablespoon of butter to the skillet.

Pour in the egg mixture and let it cook undisturbed for about 30 seconds.

Using a spatula, gently stir and fold the eggs as they cook, ensuring a soft and creamy texture.

4️⃣ Combine and Serve:

When the eggs are nearly set but still slightly runny, fold in the sautéed mushrooms and mix gently.

Add shredded cheese, if using, and let it melt into the eggs.

Remove from heat and transfer to a serving plate. Garnish with fresh parsley.

Notes

• For extra creaminess, cook the eggs on low heat and stir gently to create soft curds.
• Experiment with flavors by adding a pinch of smoked paprika or chili flakes.
• Make it heartier by serving over toasted bread or with avocado on the side.

• Prep Time: 5 minutes
• Cook Time: 10 minutes