Why You’ll Love Mushroom Spinach Scrambled Eggs Recipe
This recipe is a go-to for many reasons:
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It’s fast and easy, ready in under 10 minutes.
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It’s loaded with nutrition — protein from eggs, fiber from vegetables, and essential vitamins.
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It uses simple, everyday ingredients.
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It’s endlessly customizable based on what you have on hand.
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Perfect for busy mornings, lazy weekends, or a quick, nourishing snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs
½ cup mushrooms, sliced
1 cup fresh spinach
2 tablespoons milk or cream
1 tablespoon butter or olive oil
1 garlic clove, minced
Salt and pepper to taste
¼ cup shredded cheese (optional)
Directions
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Heat a non-stick skillet over medium heat and add the butter or olive oil.
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Add the sliced mushrooms and sauté for 3–4 minutes until they release their moisture and begin to brown.
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Add the minced garlic and stir for about 30 seconds until fragrant.
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Toss in the spinach and cook for 1–2 minutes until wilted.
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Lower the heat to medium-low. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
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Pour the egg mixture into the pan with the mushrooms and spinach. Let sit for a few seconds, then gently stir with a spatula.
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Continue stirring until the eggs are just set and soft.
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If using, sprinkle in shredded cheese and stir until melted. Serve immediately.
Servings and timing
Servings: 2
Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes
Variations
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Add diced onions, bell peppers, or cherry tomatoes for more texture and flavor.
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Swap spinach for kale, arugula, or Swiss chard.
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Use plant-based milk or omit the milk entirely for a dairy-free version.
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Add cooked bacon, turkey, or tofu for extra protein.
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Mix in fresh herbs like chives, dill, or parsley for a fresh finish.
Storage/Reheating
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Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Gently reheat in a skillet over low heat or microwave in short bursts, stirring between intervals to prevent overcooking.
FAQs
Can I use frozen spinach instead of fresh?
Yes, just make sure to thaw and drain it well to avoid adding extra moisture to the pan.
What kind of mushrooms work best?
Button, cremini, or baby bella mushrooms are great, but you can use any variety you prefer.
Can I make this recipe without dairy?
Absolutely. You can omit the milk and cheese or use dairy-free alternatives.
How do I make the eggs extra fluffy?
Whisk the eggs well before cooking, and avoid overcooking by using low heat.
Is this dish low-carb?
Yes, it’s naturally low in carbohydrates and high in protein and fiber.
Can I prepare this ahead of time?
It’s best enjoyed fresh, but you can cook and store it for up to 3 days for easy meal prep.
Can I add meat to this recipe?
Yes, diced cooked bacon, sausage, or ham pairs very well with the vegetables and eggs.
How do I prevent watery scrambled eggs?
Avoid adding too much milk and cook over medium-low heat until just set.
What’s a good side to serve with this dish?
Whole grain toast, avocado slices, or a side of fruit are great options.
Can I make this into a breakfast wrap?
Yes! Just wrap it in a tortilla with some cheese or avocado for a filling on-the-go option.
Conclusion
Mushroom Spinach Scrambled Eggs is a quick, nourishing, and delicious meal you can enjoy any time of day. With simple ingredients, endless variations, and a short cook time, it’s a perfect recipe to keep in your rotation for healthy, flavorful eating.
