Name: Mushroom and Egg Scramble Budget Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Western
Ingredients: 4–5 large eggs; 200–250 g (7–9 oz) button or cremini mushrooms, sliced; ½ small onion, finely chopped (optional); 1–2 garlic cloves, minced; 1–1½ tablespoons oil or butter; Salt and black pepper to taste; Optional: pinch of chili flakes, 1–2 tablespoons milk/water for fluffier eggs, chopped fresh herbs for garnish

This Mushroom and Egg Scramble is a quick, ultra-budget-friendly breakfast or light dinner that combines tender sautéed mushrooms with fluffy scrambled eggs. Made with just a handful of everyday ingredients, it’s ready in under 15 minutes, packed with protein and umami flavor, and costs pennies per serving—perfect for busy mornings or easy weeknight meals.

Why You’ll Love This Recipe

This simple scramble punches way above its price tag. Eggs and mushrooms are two of the most affordable, nutrient-dense ingredients you can buy, yet together they create a deeply satisfying, savory dish that feels indulgent.

The mushrooms bring earthy richness and meaty texture while the eggs deliver fluffy comfort and high-quality protein. It’s lightning-fast to whip up (ideal when you’re starving and short on time), naturally low-carb/keto-friendly, gluten-free, and super versatile—you can eat it plain, on toast, wrapped in a tortilla, or alongside rice.

Cleanup is minimal (one pan!), and it uses pantry staples most people already have. Whether you’re feeding one, meal-prepping, or just craving something warm and hearty without spending much, this scramble becomes an instant favorite.

Yield: 2 servings

Mushroom and Egg Scramble Budget Recipe

Fast, cheap, protein-packed scramble with savory mushrooms and fluffy eggs.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

4–5 large eggs
200–250 g (7–9 oz) button or cremini mushrooms, sliced
½ small onion, finely chopped (optional)
1–2 garlic cloves, minced
1–1½ tablespoons oil or butter
Salt and black pepper to taste
Optional: pinch of chili flakes, 1–2 tablespoons milk/water for fluffier eggs, chopped fresh herbs for garnish

Instructions

Hello, hungry friend! Grab your favorite non-stick pan and let’s make magic with almost nothing in the fridge.
First, wipe or brush your mushrooms clean (don’t wash unless very dirty), then slice them evenly—not too thin, not too thick.
Crack the eggs into a bowl, add a tiny splash of milk or water if you like them extra fluffy, season with a pinch of salt and pepper, and whisk vigorously until smooth and a little frothy. Set aside.
Heat your pan over medium-high heat and add 1 tablespoon of oil or butter—let it get nice and hot (shimmering but not smoking).
Toss in the sliced mushrooms and spread them out in a single layer. Let them sit undisturbed for 2–3 minutes until golden on the bottom—patience here = flavor!
Stir the mushrooms, add the chopped onion (if using) and minced garlic, sprinkle a pinch of salt, and cook another 2–3 minutes until everything is fragrant and the mushrooms are beautifully browned.
If the pan looks dry, add the remaining ½ tablespoon of fat now. Lower the heat to medium-low—this is key for soft, creamy eggs.
Pour the whisked eggs right over the mushroom mixture. Let them sit for 10–15 seconds until the edges just start to set.
Gently stir and fold with a spatula, moving everything around slowly so big soft curds form—stop when the eggs are still slightly glossy and just cooked through (they’ll keep cooking from residual heat).
Taste, adjust salt/pepper, scatter over fresh herbs or chili flakes if you like, and serve immediately—on toast, with rice, in a wrap, or straight from the pan. Enjoy your cozy, budget-friendly feast!

Notes

Naturally gluten-free, high-protein, low-cost, and very forgiving. Don’t overcook the eggs—they should be soft and custardy. Great way to use up extra mushrooms or stretch a few eggs into a hearty meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 11Total Fat 0gUnsaturated Fat 0gSodium 1mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g

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

Recipe Tips and Tricks

Use medium-low heat after adding eggs so they stay soft and creamy instead of rubbery.
Don’t overcrowd mushrooms—give them space to brown instead of steam for maximum flavor.
Whisk eggs well with a splash of milk or water for extra fluffiness.
Season mushrooms early with a pinch of salt to help draw out moisture faster.
Add eggs last and stir gently—stop cooking when they’re just set to avoid dryness.
Fresh mushrooms > pre-sliced (cheaper and better texture).
Keep a lid handy—if eggs cook too fast, a quick cover helps them finish gently.

Ingredients Notes

Eggs — Large free-range or standard eggs work perfectly; they’re the creamy, protein-packed backbone of the dish and super inexpensive.
Mushrooms — White button or cremini are the budget MVPs—mild, meaty, and widely available year-round at low prices.
Onion (optional but recommended) — Adds sweetness and depth; even half an onion goes a long way.
Garlic — Fresh minced garlic elevates everything with its warm, aromatic punch.
Oil or butter — A little fat helps mushrooms brown and eggs cook smoothly; use whatever you have.
Salt & pepper — Simple seasoning lets the natural flavors shine; adjust to taste at the end.

Variations and Substitutions

Add cheese: Sprinkle cheddar, mozzarella, feta, or parmesan at the end for gooey richness.
Spicy version: Toss in chili flakes, hot sauce, or diced jalapeño.
Veggie boost: Stir in spinach, diced tomato, bell pepper, or zucchini.
Herb twist: Finish with fresh parsley, chives, cilantro, or green onions.
Make it Indian-style: Add cumin seeds, turmeric, chili powder, and coriander.
Dairy-free: Use oil instead of butter and skip cheese.
Extra protein: Mix in diced ham, bacon bits, sausage, or canned tuna.
Breakfast burrito filling: Wrap in warm tortillas with salsa.
Low-carb toast topper: Serve over avocado or keto bread.

Storage Options

Best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a non-stick pan over low heat with a splash of water or oil to revive moisture—microwaving works but can make eggs rubbery. Not recommended for freezing as texture suffers.