Scrambled Eggs with Mushrooms

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Rich flavorful mushrooms are the perfect match for fluffy eggs. Happy brunching!

Camille C.
Camille C.

3 minutes

Prep time

6 minutes

Cook time

427 cal.

Per serving



Stovetop, Frying pan, Whisk, Toaster, Knife


Baby bella mushrooms (whole)

Step 1

Clean & slice the mushrooms.


Step 2

Crack the eggs into a bowl. Beat the eggs with a whisk or a fork. Season with salt & pepper. Add a pat of butter.

Baby bella mushrooms (whole)

Step 3

Melt another pat of butter in a pan over medium heat. Add most of the mushrooms to the pan. Cook, stirring for 2 min.


Step 4

Lower the heat & pour in the egg mixture. Cook for 4–5 minutes over low heat, stirring frequently.

Parmesan (grated)

Step 5

When eggs are cooked to your liking, gently fold in half of the grated parmesan. Remove from heat.

White bread (sliced)

Step 6

Toast the bread & slice in half diagonally.

Parmesan (grated)
Spring mix lettuce
Baby bella mushrooms (whole)

Step 7

Sprinkle the rest of the raw mushrooms & grated parmesan over the eggs. Serve with a bed of greens & toast. Enjoy!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy427 cal.
Fat28 g
Carbohydrates21 g
Protein23 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Scrambled Eggs with Mushrooms" contains 427 Energy, 28 g of Fat, 21 g of Carbohydrates, 23 g of Protein, 3 g of Fiber.

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Scrambled Eggs with Mushrooms