Hey y’all! If you’re hunting for a breakfast that’s hearty, healthy, and bursting with flavor, these Mushroom-Spinach Scrambled Eggs are about to become your new morning favorite. Tender mushrooms, vibrant spinach, and fluffy eggs come together for a dish that’s perfect for busy weekdays or a leisurely weekend brunch. It’s easy, nutritious, and absolutely delicious—so grab your skillet and let’s get cooking!
Why You’ll Love This Mushroom-Spinach Scrambled Eggs Recipe
- Loaded with protein and veggies for a nourishing start to your day.
- Ready in under 15 minutes—perfect for rushed mornings.
- Customizable with your favorite cheese or herbs.
- Low-carb and gluten-free, fitting a range of diets.
- Pairs perfectly with toast, avocado, or on its own!
Ingredients for Mushroom-Spinach Scrambled Eggs
- 4 large eggs
- 1/2 cup cremini or white mushrooms, sliced
- 1 cup fresh baby spinach, roughly chopped
- 2 tablespoons milk (dairy or non-dairy)
- 1 tablespoon butter or olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shredded cheddar or feta cheese (optional)
How to Make Mushroom-Spinach Scrambled Eggs
Step 1: Prepare the Egg Mixture
Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk until light and frothy. Set aside.
Step 2: Sauté the Mushrooms
Heat the butter or olive oil in a nonstick skillet over medium heat. Add the sliced mushrooms and cook for 3-4 minutes, until tender and lightly browned.
Step 3: Add Spinach
Stir in the spinach and cook for 1 minute, just until wilted and bright green.
Step 4: Scramble the Eggs
Reduce the heat to low. Pour the egg mixture into the skillet. Allow to sit undisturbed for about 30 seconds, then gently stir with a spatula, pushing from the edges toward the center. Continue stirring until the eggs are softly set, about 2-3 minutes.
Step 5: Add Cheese and Serve
If using cheese, sprinkle it over the eggs and let melt for about 30 seconds. Serve immediately while hot and creamy.
Notes & Tips for Mushroom-Spinach Scrambled Eggs
- For extra creaminess, use half-and-half instead of milk.
- Don’t overcook your eggs—remove them from heat when they’re just set for perfect texture.
- Learn how to clean mushrooms properly at Serious Eats.
Mushroom-Spinach Scrambled Eggs Variations
- Vegan: Use a plant-based egg substitute and dairy-free cheese.
- Spicy: Add a pinch of red pepper flakes or diced jalapeño when sautéing mushrooms.
- Herby: Toss in fresh chopped herbs like parsley, chives, or dill for a burst of flavor.
Equipment Needed for Mushroom-Spinach Scrambled Eggs
- Nonstick skillet (8 or 10-inch)
- Whisk
- Mixing bowl
- Spatula
- Cutting board & knife
Storing Mushroom-Spinach Scrambled Eggs
Store any leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or stovetop, but note they’re best enjoyed fresh.
Serving Suggestions for Mushroom-Spinach Scrambled Eggs
- Serve with toasted sourdough bread or an English muffin.
- Top with sliced avocado and a sprinkle of chili flakes.
- Pair with a fresh fruit salad or roasted potatoes for a balanced brunch.
Pro Tips for Perfect Mushroom-Spinach Scrambled Eggs
- Use low heat when scrambling eggs to keep them soft and fluffy. See more egg-cooking techniques at Bon Appétit.
- Let the eggs sit undisturbed briefly before you start stirring for bigger, creamier curds.
- Always add spinach after mushrooms to prevent overcooking and to keep it vibrant.
Mushroom-Spinach Scrambled Eggs FAQ
- Can I use frozen spinach?
- Yes! Thaw and squeeze out excess moisture before adding to the skillet.
- What kind of mushrooms work best?
- Cremini, white button, or even shiitake mushrooms are all great options for this recipe.
- Can I make this ahead of time?
- Scrambled eggs are best fresh, but you can prep the veggies in advance to save time.
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
For more about egg nutrition and benefits, check out Egg Nutrition Center.
Ingredients
- 4 large eggs
- 1 cup fresh spinach, roughly chopped
- 1 cup cremini mushrooms, sliced
- 2 tablespoons milk
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
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1In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
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2Heat the butter in a nonstick skillet over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until softened.
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3Add the chopped spinach to the skillet and cook for 1-2 minutes until wilted.
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4Pour the egg mixture into the skillet with the vegetables. Let it sit for a few seconds, then gently stir with a spatula, scraping the bottom of the pan as the eggs set.
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5When the eggs are just set but still creamy, sprinkle in the Parmesan cheese and remove from heat. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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