Mushroom Spinach Scrambled Eggs

Mushroom spinach scrambled eggs became my go-to breakfast during a cozy weekend when I had extra time and just wanted something nourishing but warm and comforting. I pulled out some leftover baby spinach and mushrooms from the fridge sautéed them gently and folded them into fluffy scrambled eggs and the result was far more satisfying than I expected. It felt like a little café moment right from my kitchen.

Now it’s one of those simple dishes I come back to when I want something wholesome in the morning that still feels special. The mushrooms add an earthy depth the spinach brings brightness and the eggs are creamy and rich making this combo a perfect way to start the day or even enjoy as a quick lunch.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Eggs – The creamy and protein-packed base for this dish.
• Mushrooms – Add umami richness and a tender bite.
• Spinach – Brings vibrant color and a light earthy flavor.
• Milk or cream – Helps create soft and fluffy scrambled eggs.
• Butter – Used to sauté the vegetables and add richness to the eggs.
• Salt and pepper – Essential for seasoning the dish to taste.
• Tools You’ll Need
• Nonstick skillet – Perfect for gently scrambling eggs and cooking vegetables without sticking.
• Whisk – Helps beat the eggs until light and uniform.
• Rubber spatula – Ideal for gently stirring eggs and folding in the veggies.
• Cutting board and knife – For slicing mushrooms and chopping spinach if needed.
• Mixing bowl – Used to whisk the eggs with a splash of milk.

Instructions

Step 1: Prep the Veggies

I start by gently cleaning and slicing the mushrooms then I rinse the spinach and pat it dry. If the spinach leaves are large I give them a quick chop.

Step 2: Sauté the Mushrooms and Spinach

In a nonstick skillet I melt a little butter over medium heat and add the mushrooms letting them cook down until tender and golden. Then I toss in the spinach and stir until it wilts completely – usually just a minute or two.

Step 3: Whisk the Eggs

While the veggies cook I whisk the eggs in a bowl with a splash of milk and a pinch of salt and pepper. I make sure the mixture is smooth and airy.

Step 4: Scramble Gently

I reduce the heat to low and pour the eggs into the skillet over the vegetables. Using a spatula I stir slowly and gently scraping from the edges as the eggs begin to set until they’re just cooked but still soft and creamy.

Step 5: Serve Warm

As soon as the eggs are fully set but still moist I take them off the heat and plate them right away. A little sprinkle of black pepper or fresh herbs on top makes a lovely final touch.

Tips

For extra flavor I sometimes add a sprinkle of grated parmesan or feta just before serving. If I want a heartier version I serve this over toast or with a slice of avocado on the side. And for an easy upgrade I use a dash of garlic powder or sauté a little minced garlic with the mushrooms.

Ways to Serve

These scrambled eggs are perfect on their own but also amazing over buttered toast in a breakfast wrap or spooned into a warm tortilla. I’ve also paired them with roasted sweet potatoes for a hearty brunch plate or topped them with hot sauce when I want a spicy kick.

Frequently Asked Questions

Can I use frozen spinach in Mushroom Spinach Scrambled Eggs?

Yes just thaw it completely and squeeze out excess water before adding it to the skillet.

What kind of mushrooms work best in Mushroom Spinach Scrambled Eggs?

Cremini, button, or even shiitake mushrooms all work well and add great texture and flavor.

Can I meal prep Mushroom Spinach Scrambled Eggs?

These eggs are best fresh but you can sauté the veggies ahead and store them separately to save time in the morning.

See You in the Kitchen

I hope you give these mushroom spinach scrambled eggs a try! They’re easy cozy and loaded with flavor – perfect for slow mornings or whenever you need a quick nutritious meal. Let me know how yours turns out and if you try any fun add-ins!

Happy Cooking!

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