Name: Mushroom Breakfast Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 small yellow onion, finely chopped; 1 tablespoon unsalted butter; ½ teaspoon salt; ¼ cup shredded cheddar cheese (optional); ¼ teaspoon black pepper; 2 cloves garlic, minced; 2 cups cremini mushrooms, sliced; 2 medium Yukon Gold potatoes, diced into ½-inch cubes; 2 tablespoons fresh parsley, chopped (optional, for garnish); 2 tablespoons olive oil; 4 large eggs

Savor the hearty, earthy flavors of this Mushroom Breakfast Skillet, a perfect blend of sautéed mushrooms, crispy potatoes, and fluffy eggs. This one-pan dish is a delightful way to start your day, offering a satisfying mix of textures and savory goodness, ideal for cozy mornings or brunch gatherings. (50 words)

Why You’ll Love This Recipe

This Mushroom Breakfast Skillet is a morning game-changer, combining rich, umami-packed mushrooms with golden, crispy potatoes and perfectly cooked eggs in a single pan for easy cleanup. It’s versatile, allowing you to customize with your favorite veggies or proteins, and it’s ready in under 30 minutes, making it perfect for busy mornings or leisurely brunches. Whether you’re feeding a family or treating yourself, this dish delivers comfort and flavor in every bite, with a rustic charm that feels both indulgent and wholesome.

Recipe Tips and Tricks

Use a cast-iron skillet for even cooking and a beautiful crust on the potatoes.
Don’t overcrowd the pan when sautéing mushrooms to ensure they brown rather than steam.
Pre-cook potatoes slightly in the microwave to speed up the cooking process.
Add fresh herbs like parsley or thyme at the end for a burst of freshness.
Use a lid to help eggs cook evenly without flipping, preserving their sunny yolks.

Yield: Serves 4

Mushroom Breakfast Skillet

A savory Mushroom Breakfast Skillet with crispy potatoes, earthy mushrooms, and fluffy eggs, perfect for a hearty morning meal.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

1 small yellow onion, finely chopped
1 tablespoon unsalted butter
½ teaspoon salt
¼ cup shredded cheddar cheese (optional)
¼ teaspoon black pepper
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
2 medium Yukon Gold potatoes, diced into ½-inch cubes
2 tablespoons fresh parsley, chopped (optional, for garnish)
2 tablespoons olive oil
4 large eggs

Instructions

Prep the Ingredients: Wash and slice the mushrooms, dice the potatoes, chop the onion, and mince the garlic. Having everything ready makes cooking seamless and fun!
Cook the Potatoes: Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add diced potatoes, season with a pinch of salt, and cook for 10 minutes, stirring occasionally, until golden and tender.
Sauté the Mushrooms: Push potatoes to one side of the skillet. Add the remaining olive oil and butter to the empty side, then add mushrooms. Cook for 5 minutes until golden brown, stirring occasionally.
Add Aromatics: Stir in the chopped onion and minced garlic with the mushrooms. Cook for 2-3 minutes until fragrant and onions are soft.
Combine Ingredients: Mix the potatoes and mushroom mixture together. Spread evenly across the skillet to create a base for the eggs.
Create Wells for Eggs: Make 4 small wells in the mixture using a spoon. Crack an egg into each well, ensuring the yolk stays intact for a beautiful presentation.
Cook the Eggs: Cover the skillet with a lid and cook for 3-4 minutes over low heat, until the egg whites are set but yolks remain runny (or cook longer for firmer yolks).
Add Cheese (Optional): Sprinkle shredded cheddar over the skillet, if using, and cover for 1 minute to melt the cheese into gooey perfection.
Season and Garnish: Remove from heat, season with salt and pepper, and sprinkle with fresh parsley for a pop of color and flavor.
Serve Immediately: Dish up this warm, hearty skillet straight from the pan, and enjoy with toast or a side of fruit for a complete breakfast!

Notes

For a creamier texture, add a splash of cream to the eggs before cooking.
Adjust cooking time for eggs based on your preference for yolk doneness.
Use a non-stick skillet if you don’t have cast-iron for easier cleanup.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 284Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 201mgSodium 395mgCarbohydrates 23gFiber 2gSugar 3gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Cremini or button mushrooms work best for their robust flavor, but shiitake or oyster mushrooms add a gourmet touch.
Potatoes: Yukon Gold potatoes are ideal for their creamy texture and crisp edges, but red potatoes are a great substitute.
Eggs: Fresh, large eggs ensure rich, fluffy results; organic or free-range eggs enhance flavor.
Onion and Garlic: These aromatics build a savory base; use yellow onions for sweetness or red for a milder bite.
Olive Oil and Butter: Olive oil prevents burning, while butter adds richness to the dish.
Salt and Pepper: Season generously to enhance the natural flavors of the ingredients.
Optional Cheese: A sprinkle of cheddar or feta adds a creamy, tangy finish.

Variations and Substitutions

For a twist, swap mushrooms for zucchini or bell peppers to add color and crunch, or use sweet potatoes instead of Yukon Gold for a sweeter, nutrient-packed base. For a protein boost, toss in crumbled bacon, sausage, or diced ham. Vegetarians can add spinach or kale for extra greens. If you’re dairy-free, skip the butter and use only olive oil, or replace cheese with a vegan alternative. For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to elevate the flavor profile.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture, or microwave in short bursts. For meal prep, cook the potato-mushroom base ahead and add fresh eggs when ready to serve. Freezing is not recommended, as eggs and potatoes may become watery.