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A photograph of a white ceramic dish filled with the final serving of mushroom-spinach scrambled eggs. The eggs are fluffy and slightly creamy, with mushrooms and spinach mixed throughout. A few fresh herbs are sprinkled on top for garnish. The dish is placed on a white ceramic plate, resting on a marble countertop. A fork rests beside it, with a slice of toasted bread next to the plate for dipping.

Mushroom-Spinach Scrambled Eggs

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Mushroom-spinach scrambled eggs are quick, creamy, and full of flavor. A savory, veggie-packed breakfast that comes together in 10 minutes, it’s the perfect meal to start your day.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs whisked
  • 1 cup mushrooms sliced
  • 1 cup spinach fresh
  • 1 tablespoon butter or olive oil for cooking
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ¼ cup cheese optional, shredded
  • 1 teaspoon herbs optional, fresh thyme or chives

Equipment

  • Pan For sautéing the mushrooms and spinach
  • Spatula For scrambling the eggs
  • Cutting Board For chopping the vegetables

Method
 

  1. In a pan, heat butter or olive oil. Add sliced mushrooms and cook until golden brown, about 3–4 minutes.
  2. Add fresh spinach to the pan and cook until wilted, about 1–2 minutes.
  3. Whisk the eggs in a bowl, then pour into the pan with mushrooms and spinach.
  4. Cook the eggs, stirring gently, until just set but still creamy. Add salt, pepper, and optional cheese and herbs.
  5. Serve the scrambled eggs immediately, with toast or as is. Garnish with fresh herbs if desired.

Notes

  • For extra flavor, top with your favorite cheese, like cheddar or feta.
  • Use any type of mushrooms—button mushrooms, cremini, or even portobello for a meaty texture.
  • For extra greens, try adding kale or arugula.

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