This Mushroom and Egg Breakfast Skillet is a hearty and satisfying dinner option. With sautéed mushrooms, fresh herbs, and perfectly cooked eggs, it’s a simple yet flavorful meal. The warm, savory dish is filling enough to stand alone or paired with your favorite sides for a balanced dinner.
Recipe Tips and Tricks:
- Use Fresh Mushrooms: Fresh mushrooms add better texture and flavor than canned varieties.
- Cook Eggs to Your Preference: You can cook the eggs sunny side up, scrambled, or poached depending on your preference.
- Don’t Overcrowd the Pan: If making a larger batch, work in batches to ensure the mushrooms brown evenly.
- Add Cheese: For extra creaminess, sprinkle some grated cheese over the eggs right before they finish cooking.
Why You’ll Love This Recipe:
This Mushroom and Egg Breakfast Skillet is a versatile dish perfect for dinner. Packed with protein and fiber, it’s quick to prepare and offers a delicious combination of savory mushrooms and eggs. Whether you’re cooking for one or two, it’s a comforting meal that’s both healthy and satisfying. The recipe is fully customizable with endless variations to suit your taste preferences.
Mushroom and Egg Breakfast Skillet
A savory, protein-packed Mushroom and Egg Breakfast Skillet for dinner, with mushrooms, eggs, and fresh herbs.
Ingredients
- 1 tablespoon butter or olive oil
- 1 cup mushrooms, sliced (cremini, button, or portobello)
- 2 large eggs
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
- Fresh herbs (parsley, thyme, or rosemary) for garnish
- 1/4 cup shredded cheese (optional)
- 1/2 teaspoon paprika (optional)
Instructions
- Sauté the Mushrooms: Heat butter or olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for about 5 minutes until they soften and start to brown. Stir occasionally to avoid burning.
- Season: Sprinkle salt, pepper, and garlic powder (if using) over the mushrooms for flavor. Continue to sauté for another 2-3 minutes.
- Cook the Eggs: Create two small spaces in the mushrooms and crack the eggs into each spot. Reduce heat to low and cover the skillet. Cook until the egg whites are set, but the yolks remain soft, about 4-5 minutes. For firmer yolks, cook longer.
- Finish and Serve: Sprinkle with fresh herbs, cheese (if desired), and paprika for extra flavor. Serve immediately.
Notes
- This dish can be easily doubled or halved depending on how many people you're serving.
- For an added crunch, you can serve it with toast or roasted potatoes.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 264Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 215mgSodium 359mgCarbohydrates 6gFiber 2gSugar 2gProtein 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: Any variety will work—white button, cremini, or portobello—depending on your flavor preferences.
- Eggs: Fresh eggs will give the best results, ensuring a creamy and rich texture.
- Herbs: Fresh herbs like thyme, parsley, or rosemary bring a burst of flavor, but dried herbs can be used if needed.
- Butter/Oil: Butter adds a rich, savory flavor, but olive oil or avocado oil works well for a lighter version.
- Cheese: Cheese like cheddar, mozzarella, or feta is a great addition for creaminess.
Variations and Substitutions:
- Vegetarian: For a vegetarian version, skip the meat and load up on extra veggies, like spinach or bell peppers.
- Meat Lovers: Add crumbled bacon, sausage, or ham for extra protein.
- Spicy: Spice things up with some chili flakes, jalapeños, or hot sauce.
- Dairy-Free: Use dairy-free butter and skip the cheese to make it dairy-free.
Storage Options:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the microwave or on the stovetop until heated through. If reheating eggs, be careful not to overcook them.
- Freezing: This dish is best eaten fresh, but you can freeze the cooked mushrooms and reheat the eggs separately.
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