Scrambled Eggs with Mushrooms

There’s something so comforting about soft, fluffy scrambled eggs—especially when they’re paired with golden, sautéed mushrooms. This recipe is one of my go-to breakfasts when I want something warm, protein-packed, and ready in minutes. It’s simple, satisfying, and can be dressed up or down depending on what you have in the fridge.

Whether you’re a mushroom lover or just looking to jazz up your morning eggs, this quick and flavorful dish is the perfect way to start your day.

Why You’ll Love This Recipe

Fast & Easy: Ready in under 15 minutes with minimal prep
Flavorful: The earthy mushrooms balance the creamy eggs perfectly
Customizable: Add cheese, herbs, or even spinach for extra goodness
Healthy & Filling: A protein-rich breakfast that keeps you full longer

Ingredients You’ll Need

4 large eggs
1 cup mushrooms, sliced (cremini, button, or your favorite)
2 tablespoons milk or cream (optional, for creaminess)
1 tablespoon butter or olive oil
Salt and pepper, to taste
Optional add-ins: grated cheese, parsley, spinach, garlic

Step-by-Step Instructions

Step 1: Sauté the Mushrooms

Heat the butter or oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and tender.

Tip: Give mushrooms room to breathe—crowding them in the pan makes them steam instead of brown.

Step 2: Whisk the Eggs

Crack the eggs into a bowl, add milk or cream if using, and whisk well with salt and pepper.

Mistake to avoid: Don’t under-whisk! It helps make the eggs light and fluffy.

Step 3: Cook the Eggs

Reduce the heat to medium-low. Move the mushrooms to one side of the skillet and pour the eggs into the empty side. Let them set slightly, then gently stir with a spatula, folding from edges to center.

Tip: Turn off the heat just before they’re fully done. The residual heat finishes them perfectly without drying them out.

Step 4: Mix and Serve

Fold mushrooms into the scrambled eggs (or keep them separate if preferred). Garnish with herbs or cheese, and serve right away.

Variations & Add-Ins

Cheesy: Stir in grated cheddar, feta, or goat cheese
Veggie Boost: Add baby spinach, kale, or diced bell peppers
Garlic Flavor: Sauté minced garlic with the mushrooms
Spicy: Sprinkle in chili flakes or hot sauce

Serving Suggestions

This dish pairs beautifully with:

Toasted sourdough or a slice of avocado toast
Breakfast burrito-style, wrapped in a tortilla
A side of roasted sweet potatoes
Fresh herbs like chives or parsley on top

Storage & Reheating

Fridge: Store in an airtight container for up to 2 days
Reheat: Warm gently on the stove over low heat or microwave in 30-second intervals, stirring in between

Frequently Asked Questions

Can I use a different type of mushroom?

Absolutely! Cremini, button, portobello, or even shiitake mushrooms all work great. Use what you enjoy or already have on hand.

Do I have to add milk or cream to scrambled eggs?

Nope! It’s totally optional. Milk or cream makes them slightly creamier, but they’re just as tasty without.

Can I make this dairy-free?

Yes! Use olive oil instead of butter, and skip the milk or cream. You can also add a splash of unsweetened almond milk if you still want that creamy texture.

What herbs go well with scrambled eggs and mushrooms?

Chives, parsley, thyme, or even a pinch of tarragon work beautifully. Fresh herbs bring brightness to the earthy flavor of mushrooms.

How can I keep my scrambled eggs from turning rubbery?

Cook them low and slow. Take them off the heat just before they look fully set—residual heat will finish them without overcooking.

Start Your Day Right with This Easy Breakfast

Scrambled eggs with mushrooms are a quick, nourishing way to fuel your morning without fuss. Whether you’re keeping it simple or adding your own creative twist, this recipe delivers on flavor and comfort every time. Give it a try and enjoy a breakfast that’s cozy, customizable, and downright delicious.