Savor the rich, creamy delight of Mushroom and Cheese Scrambled Eggs, a perfect breakfast or brunch dish. Fluffy eggs blend with earthy mushrooms and melted cheese, creating a comforting meal that’s quick to prepare and bursting with flavor, ideal for any morning craving something hearty and satisfying.
Why You’ll Love This Recipe
This Mushroom and Cheese Scrambled Eggs recipe is a game-changer for breakfast lovers. Its appeal lies in its simplicity and versatility—ready in under 15 minutes, it’s perfect for busy mornings or leisurely brunches. The combination of tender, sautéed mushrooms and gooey, melted cheese elevates the humble scrambled egg into a gourmet experience. Whether you’re cooking for yourself, family, or guests, this dish delivers a warm, comforting meal that feels indulgent yet requires minimal effort. The recipe is endlessly customizable, allowing you to swap ingredients based on your pantry or preferences, making it a go-to for any occasion. Plus, it’s packed with protein and flavor, ensuring you start your day satisfied and energized.
Recipe Tips and Tricks
- Use Fresh Mushrooms: Fresh mushrooms release less water, ensuring a better texture. Pat them dry before cooking.
- Low and Slow: Cook eggs on low heat to achieve a creamy, soft scramble without overcooking.
- Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that affect melting. Freshly grated cheese melts smoothly.
- Don’t Overcrowd the Pan: Cook mushrooms in a single layer to avoid steaming and ensure they brown nicely.
- Season at the End: Add salt to eggs after cooking to prevent them from becoming watery.
- Use a Non-Stick Pan: This ensures easy cleanup and prevents eggs from sticking.
- Whisk Eggs Thoroughly: A good whisk incorporates air, making the eggs fluffier.
Mushroom and Cheese Scrambled Eggs
Fluffy scrambled eggs with earthy mushrooms and melty cheese—a quick, savory breakfast ready in minutes.
Ingredients
- 4 large eggs
- 1 cup sliced fresh mushrooms (cremini or button)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons milk or heavy cream
- 1 tablespoon butter
- 1 tablespoon chopped fresh chives or parsley (optional)
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Crack 4 eggs into a bowl, add 2 tablespoons of milk or cream, and whisk until smooth. Set aside.
- Clean the Mushrooms: Gently wipe mushrooms with a damp paper towel to remove dirt. Slice them thinly for even cooking.
- Heat the Pan: Place a non-stick skillet over medium heat and melt 1 tablespoon of butter until it begins to foam.
- Cook the Mushrooms: Add sliced mushrooms to the skillet. Sauté for 4-5 minutes until golden and tender. Season lightly with salt.
- Remove Mushrooms: Transfer cooked mushrooms to a plate to prevent overcooking while you prepare the eggs.
- Lower the Heat: Reduce the skillet heat to low. This ensures your eggs cook gently for a creamy texture.
- Scramble the Eggs: Pour the whisked eggs into the skillet. Stir gently with a spatula, pushing eggs from one side to the other.
- Add Mushrooms and Cheese: When eggs are halfway set but still soft, add mushrooms and sprinkle 1/2 cup shredded cheddar cheese evenly.
- Finish Cooking: Continue stirring until eggs are just set and cheese is melted, about 1-2 minutes. Avoid overcooking.
- Serve Immediately: Transfer to plates, season with salt, pepper, and optional chives or parsley. Enjoy your warm, cheesy scramble!
Notes
- For extra fluffiness, whisk eggs vigorously before cooking to incorporate air.
- Avoid high heat to prevent tough, dry eggs.
- Fresh herbs add a vibrant touch but can be omitted if unavailable.
- Serve with toast or a side salad for a complete meal.
Nutrition Information
Yield
2Serving Size
1Amount Per ServingCalories 390Total Fat 31gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 12gCholesterol 433mgSodium 534mgCarbohydrates 7gFiber 2gSugar 4gProtein 22g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
The ingredients for this dish are simple yet impactful. Eggs are the star, providing a protein-rich base—use large, free-range eggs for the best flavor and vibrant yolks. Mushrooms, such as cremini or button, add an earthy depth; choose firm, fresh ones for optimal texture. Cheddar cheese brings a sharp, melty richness, but you can opt for milder varieties like mozzarella or bold ones like gouda. Butter enhances the dish’s richness, while a splash of milk or cream ensures a creamy scramble. Fresh herbs like chives or parsley add a pop of color and freshness, elevating the dish’s presentation and taste.
Variations and Substitutions
This recipe is highly adaptable to suit various tastes and dietary needs. Swap cheddar for feta, gruyere, or even a vegan cheese alternative for a dairy-free version. For a lighter option, use egg whites instead of whole eggs. Experiment with mushroom varieties—shiitake or oyster mushrooms add unique flavors. Add veggies like spinach, bell peppers, or onions for extra nutrition. For a spicy kick, incorporate diced jalapeños or a pinch of red pepper flakes. If avoiding dairy, use olive oil instead of butter and skip the cheese or use a plant-based substitute. You can also add cooked bacon or ham for a meatier version.
Storage Options
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop with a splash of milk to restore creaminess. Freezing is not recommended, as eggs can become rubbery. Cooked mushrooms can be stored separately for up to 3 days.
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