Mushroom-Egg Combo: A Perfect Protein-Packed Breakfast

Mushrooms and eggs are a classic combination. There are several ways to prepare this dish, including scrambled eggs with mushrooms, or baking eggs inside portobello mushrooms. This dish is a tasty, nutritious, and protein-rich meal that can be enjoyed at any time of the day. It is also versatile, as you can add various ingredients such as spinach, cheese, or spices to suit your taste. Whether served as a fun weekend breakfast, a filling lunch, or a meatless dinner, mushrooms and eggs are a delightful duo that is sure to impress.

Scrambled eggs with mushrooms

Ingredients:

• Eggs
• Mushrooms
• Butter
• Milk or water
• Salt
• Pepper
• Optional: garlic, chives, green onions, cheese, spinach, hot sauce, thyme, or rosemary

Instructions:

• Heat butter in a large, heavy nonstick skillet over medium-high heat.
• Add the mushrooms to the skillet and cook, stirring occasionally, until they are light brown and tender. This should take around 5 minutes.
• While the mushrooms are cooking, beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in milk or water.
• Once the mushrooms are tender, add the egg mixture to the skillet.
• Cook the eggs, stirring every few seconds, until they are scrambled and fluffy. This should take about 5 minutes.
• Remove from heat and serve.

Tips and Variations:

• You can add garlic and a pinch of salt to the mushrooms for extra flavor.
• If you want to add some spice, include hot sauce or green onions.
• For a vegetarian option, add cheese to the eggs.
• For a more luxurious and satisfying option, serve on a bed of arugula and crumbled feta, with halved sungold tomatoes.
• For a healthier option, mix an egg white with the eggs to add lean protein while still retaining the health benefits of the yolk.
• If you are not a fan of mushrooms, you can swap them for another vegetable, such as chopped broccoli, bell pepper, or zucchini.

Enjoy your scrambled eggs with mushrooms!

Baked Portobello mushrooms with eggs

To make this recipe, start by preheating your oven to 400°F (200°C). Then, peel and clean four large, firm Portobello mushroom caps, removing the stalks. Place the mushrooms on a baking tray, stem side up. Add spinach and basil to each mushroom—60 grams of spinach and two tablespoons of basil should be enough for four mushrooms. Carefully crack an egg into each mushroom cap, being careful not to break the yolks. Season with a pinch of sea salt and ground black pepper.

Bake the mushrooms for 15 to 18 minutes, or until the egg whites are set. Garnish with parsley, and serve immediately. This recipe is best enjoyed fresh, but leftovers can be stored in an airtight container with paper towels to absorb excess liquid and kept in the fridge for up to three days.

You can also add some bread on the side, like bagels or flatbreads, to soak up the delicious flavours.

Mushroom-spinach scrambled eggs

To make mushroom-spinach scrambled eggs, you will need eggs, egg whites, water, salt, pepper, oil or butter, onions, mushrooms, spinach, and cheese (optional).

Whisk the eggs:

In a small bowl, whisk together the eggs, egg whites, water, salt, and pepper until well blended. You can adjust the number of eggs used depending on your hunger level.

Cook the vegetables:

Heat oil or butter in a medium nonstick skillet over medium heat. Add onions and cook until tender and golden, about 3 to 4 minutes. Next, add the mushrooms and cook for an additional 3 to 5 minutes, stirring occasionally, until they are tender. Finally, add the spinach and cook until wilted. If using frozen spinach, simply cook until it is heated through.

Combine and cook the eggs:

Reduce the heat to medium and add the egg mixture to the skillet. Cook the eggs, stirring frequently, until they are thickened and no liquid egg remains. This should take about 2 to 5 minutes. If you are adding cheese, stir it into the eggs at this point.

Serving:

Serve the mushroom-spinach scrambled eggs immediately while they are still hot. This recipe serves one person and has approximately 271 calories, 10 grams of carbohydrates, 21.5 grams of protein, and 17 grams of fat.

You can customize this recipe by adding different types of cheese, such as gruyere, cheddar, feta, or mozzarella, or adding hot sauce for some extra spice.

Sautéed mushroom scrambled eggs

Ingredients

• Butter
• Mushrooms (white or brown button mushrooms, or wild mushrooms)
• Green onions
• Eggs
• Milk or water
• Salt
• Pepper
• Cheese (optional)
• Hot sauce (optional)

Instructions

• Heat a frying pan over medium-low heat.
• Add butter and heat until completely melted.
• Add mushrooms and green onions to the pan. Stir until they are well coated with butter.
• Cook until the mushrooms are light brown and tender, stirring occasionally. This should take about 5 minutes.
• While the mushrooms are cooking, combine eggs and milk or water in a bowl and mix together. You can also add some salt and pepper to taste.
• Once the mushrooms are tender, add the egg mixture to the pan.
• Stir the mixture until the eggs are scrambled and fluffy. This should take about 5 minutes.
• If desired, add cheese and hot sauce to taste.

Tips and Variations

• You can use shiitake or baby bella mushrooms for added flavour.
• If you are not a fan of mushrooms, you can replace them with other vegetables such as broccoli, bell pepper, or zucchini.
• For a more indulgent dish, serve the scrambled eggs on a bed of arugula and crumbled feta, with halved sungold tomatoes.
• You can also add spinach to the scramble for extra nutrition. Simply add the spinach to the pan after the mushrooms and cook until wilted before adding the eggs.

Enjoy your delicious and nutritious sautéed mushroom scrambled eggs!

Scrambled eggs with canned mushrooms

Canned mushrooms can be used to make a quick, easy, and nutritious breakfast scramble with eggs. Here is a step-by-step guide on how to make scrambled eggs with canned mushrooms:

Ingredients:

• Eggs
• Canned mushrooms
• Butter or oil
• Salt and pepper
• Milk (optional)
• Cheese (optional)
• Garlic (optional)
• Chives (optional)

Method:

Firstly, heat some butter or oil in a pan over medium heat. Once melted, add the canned mushrooms and stir until they are coated in butter or oil. You can also add some chopped garlic to the pan at this stage for extra flavor. Cook the mushrooms until they are tender and lightly browned—this should take around 5 minutes.

While the mushrooms are cooking, beat the eggs in a separate bowl and season with salt and pepper. You can also add a splash of milk to the eggs for a creamier texture. Once the mushrooms are ready, pour the egg mixture into the pan and stir until the eggs are scrambled. If you want to add cheese, add it to the pan with the eggs. Keep stirring every few seconds until the eggs are cooked to your liking.

Tips and Variations:

You can use regular white or brown button mushrooms, or opt for wild mushrooms if you prefer. If you want to add some extra vegetables to your scramble, chopped onions, spinach, and green onions go well with mushrooms and eggs. You can also add some red pepper, grated cheese, or chopped ham to make a heartier dish.

This recipe is a great source of protein and can be easily adapted to your taste preferences and dietary needs. Enjoy your scrambled eggs with canned mushrooms!

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