Spring is finally here and it feels like a fresh start. You want a breakfast that feels light but keeps you full. These Mushroom Spinach Scrambled Eggs are the perfect solution for your morning.
It is the ultimate way to fuel your body without the stress. You get golden mushrooms and tender greens in every bite. This dish is simple, fast, and packed with protein for your busy day.
Why This Recipe Is a Winner
This recipe is a total lifesaver for a healthy reset. It uses simple pantry staples you likely already have. You can have a restaurant-quality meal on the table in 15 minutes. It is budget-friendly and helps you eat more vegetables effortlessly.
The heavy cream makes the eggs incredibly velvety and rich. Your family will love the savory flavor of the sautéed mushrooms. It is a great way to start a lazy weekend morning. You will feel energized and ready to take on the world.
Simple Method
Making these eggs is very straightforward and beginner-friendly. You simply sauté the vegetables first to build flavor. Then, you whisk the eggs until they are nice and airy. Even if you are new to cooking, you can do this with ease.
Ingredients You’ll Need
These ingredients are fresh and full of natural goodness.
- 4 large eggs
- 1 cup cremini mushrooms, sliced
- 2 cups fresh baby spinach
- 1 tablespoon olive oil
- 1 tablespoon heavy cream
- 0.25 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 0.25 cup shredded sharp cheddar cheese
Step-by-Step Directions
- In a medium mixing bowl, whisk the eggs, heavy cream, salt, and pepper until the mixture is homogenous and slightly aerated.
- Heat olive oil in a 10-inch non-stick skillet over medium heat until shimmering.
- Add the sliced mushrooms to the skillet and sauté for 5 minutes until browned and moisture has evaporated.
- Incorporate the baby spinach into the skillet and toss until the leaves are just wilted, approximately 1 minute.
- Reduce heat to medium-low and pour the egg mixture over the vegetables.
- Using a silicone spatula, gently move the eggs from the outer edges toward the center to form soft, large curds.
- Once the eggs are 80 percent set, sprinkle the shredded cheddar cheese over the surface.
- Remove the skillet from heat and allow the residual temperature to finish cooking the eggs while the cheese melts.
- Serve immediately for optimal texture.
Best Ways to Enjoy It
Serve these eggs warm while the cheese is still gooey and melted. You can pair them with a slice of whole-grain toast. A few slices of avocado on the side adds a creamy finish. Set the table and enjoy a quiet, nourishing moment.
Keep It Fresh
These eggs are best enjoyed right away for the fluffiest texture. If you have leftovers, store them in the fridge for two days. Reheat them gently in a skillet over low heat. Avoid the microwave to keep the eggs from becoming rubbery. You can prep the mushrooms ahead of time to save minutes.
Tips for Best Results
- Don’t skip whisking the eggs thoroughly for maximum fluffiness.
- Use a non-stick skillet to prevent the eggs from sticking.
- Sauté the mushrooms until they are brown for deep savory flavor.
- Turn the heat down low before adding the eggs.
- Remove the pan from heat while eggs look slightly wet.
- Use fresh baby spinach for the most tender results.
- Try sharp cheddar for a bold cheese punch.
Easy Flavor Ideas
- Swap cheddar for feta cheese for a tangy Mediterranean twist.
- Add a pinch of red pepper flakes for a spicy kick.
- Use kale instead of spinach for a heartier winter version.
- Stir in fresh chives at the end for a bright finish.
Common Questions
Can I use milk instead of heavy cream?
Yes, you can use whole milk or half-and-half. The cream just makes the eggs a bit more luxurious and soft. Your eggs will still be delicious and high in protein.
How do I stop my mushrooms from being soggy?
Make sure your pan is hot before adding the mushrooms. Let them cook undisturbed for a few minutes to brown beautifully. This evaporates their moisture and concentrates the flavor.
I hope these Mushroom Spinach Scrambled Eggs bring a little sunshine to your morning. They are the perfect way to nourish yourself during a spring reset. Enjoy every warm and cheesy bite!
— Katie Wood
Mushroom Spinach Scrambled Eggs - Prepper Protein
Ingredients
- 4 large egg s
- 1 cup cremini mushrooms, sliced
- 2 cups fresh baby spinach
- 1 tablespoon olive oil
- 1 tablespoon heavy cream
- 0.25 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 0.25 cup shredded sharp cheddar cheese
Instructions
- In a medium mixing bowl, whisk the eggs, heavy cream, salt, and pepper until the mixture is homogenous and slightly aerated.
- Heat olive oil in a 10-inch non-stick skillet over medium heat until shimmering.
- Add the sliced mushrooms to the skillet and sauté for 5 minutes until browned and moisture has evaporated.
- Incorporate the baby spinach into the skillet and toss until the leaves are just wilted, approximately 1 minute.
- Reduce heat to medium-low and pour the egg mixture over the vegetables.
- Using a silicone spatula, gently move the eggs from the outer edges toward the center to form soft, large curds.
- Once the eggs are 80 percent set, sprinkle the shredded cheddar cheese over the surface.
- Remove the skillet from heat and allow the residual temperature to finish cooking the eggs while the cheese melts.
- Serve immediately for optimal texture.
