If you’re looking for a simple, protein-packed breakfast that’s rich in flavor and incredibly satisfying, these Scrambled Eggs with Mushrooms are a must-try! The earthy, umami-packed mushrooms pair perfectly with soft, creamy scrambled eggs, creating a dish that’s both hearty and delicious.
Whether you’re making a quick weekday breakfast or a lazy weekend brunch, this dish comes together in minutes with just a handful of ingredients. Plus, it’s low-carb, high-protein, and totally customizable—perfect for any diet!
Let’s get cooking! And if you love easy, wholesome breakfast ideas, be sure to subscribe for more delicious recipes.
Why You’ll Love These Scrambled Eggs with Mushrooms
- Quick & easy—ready in under 15 minutes!
- Creamy, savory, and packed with umami flavor.
- Great source of protein & nutrients for a healthy start to your day.
- Perfect on its own or served with toast, avocado, or greens.
- Easily customizable—add cheese, herbs, or other veggies!
What Do Scrambled Eggs with Mushrooms Taste Like?
These eggs are rich, creamy, and velvety soft, with a subtle buttery taste that melts in your mouth. The mushrooms add a deep, earthy umami flavor, making every bite satisfying and flavorful. It’s simple yet gourmet, perfect for anyone who loves a savory breakfast!
Ingredients for Scrambled Eggs with Mushrooms
- 4 large eggs
- ½ cup mushrooms, sliced (button, cremini, or shiitake work great)
- 1 tablespoon butter (or olive oil)
- 2 tablespoons milk or cream (optional, for creamier eggs)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional, for extra flavor)
- 1 tablespoon fresh parsley or chives, chopped (for garnish)
- ¼ cup shredded cheese (optional, Parmesan, cheddar, or feta)
Ingredient Additions & Substitutions
- No dairy? Use almond or oat milk, or skip it altogether.
- Love spice? Add a pinch of red pepper flakes.
- Want more veggies? Add spinach, tomatoes, or bell peppers.
- Extra protein? Stir in diced ham, turkey, or smoked salmon.
Kitchen Tools You’ll Need
- Non-stick skillet or frying pan
- Whisk or fork for beating eggs
- Spatula for stirring
- Cutting board & knife
How to Make Scrambled Eggs with Mushrooms
1. Sauté the Mushrooms
Heat a non-stick skillet over medium heat. Melt butter and add sliced mushrooms. Sauté for 3-4 minutes, stirring occasionally, until mushrooms are golden and tender. Season with a pinch of salt and black pepper.
2. Whisk the Eggs
In a bowl, whisk together eggs, milk (if using), salt, black pepper, and garlic powder until smooth and slightly frothy.
3. Cook the Eggs
Reduce heat to low, then pour the eggs into the pan with the mushrooms. Let them sit for a few seconds before gently stirring with a spatula, pushing them from the edges toward the center.
4. Stir Until Creamy
Continue stirring the eggs every few seconds, cooking them slowly until they’re just set but still soft and creamy. For extra richness, add an extra pat of butter at the end!
5. Add Cheese & Garnish
If using cheese, sprinkle it in and stir until melted. Remove from heat, garnish with fresh parsley or chives, and serve immediately!
What to Serve with Scrambled Eggs and Mushrooms
- Toast or English muffins – Perfect for soaking up every bite!
- Sliced avocado – Adds creaminess and healthy fats.
- Fresh greens – A simple arugula or spinach salad pairs beautifully.
- Crispy bacon or sausage – For an extra protein boost.
- Roasted potatoes – A hearty side for a bigger meal.
Tips for the Best Scrambled Eggs with Mushrooms
- Cook on low heat—this keeps the eggs soft and creamy instead of dry.
- Whisk well before cooking—this makes the eggs fluffy and smooth.
- Don’t overcook! Remove from heat when they’re slightly underdone; they’ll finish cooking from residual heat.
- Use fresh mushrooms for the best texture and flavor.
- For extra richness, stir in a small dollop of sour cream at the end.
How to Store & Reheat Leftovers
- Refrigerate: Store in an airtight container for up to 2 days.
- Reheat: Warm in a skillet over low heat or microwave in short 15-second bursts. (Note: Eggs may become slightly firmer when reheated.)
Frequently Asked Questions
Can I make this dairy-free?
Yes! Simply use olive oil instead of butter and skip the milk or cream.
What’s the best mushroom variety for this recipe?
Cremini, shiitake, or baby bella mushrooms work best, but any kind will do!
Can I add meat to this dish?
Absolutely! Diced ham, cooked bacon, or even smoked salmon make great additions.
Can I use egg whites instead?
Yes! You can substitute 6 egg whites for the 4 whole eggs for a lighter version.
Try These Scrambled Eggs with Mushrooms Today!
This Scrambled Eggs with Mushrooms recipe is easy, delicious, and packed with flavor. Whether you enjoy it as a quick weekday breakfast or a special weekend brunch, it’s guaranteed to satisfy!
If you make this recipe, let me know in the comments! And don’t forget to pin this recipe on Pinterest so you can make it again. Happy cooking! 🍳🍄💛