- Prep Time 2 minutes
- Cook Time 6 minutes
- Total Time 8 minutes
- Yield Serves 4
Author
Fluffy scrambled eggs meet buttery, golden mushrooms for a fast, satisfying breakfast (or anytime meal). Ready in minutes, it’s an easy way to bring more flavor and feel-good comfort to your everyday routine.
Ingredients
Scale
2 tablespoons unsalted butter, divided
8 ounces white button mushrooms, cleaned and sliced
6 large eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
Instructions
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally, until tender, about 5 to 6 minutes. For crispier mushrooms, continue cooking until deeper golden and edges are slightly crisp. Season with salt and pepper, to taste.
- Stir in eggs and scramble, stirring constantly, until just set, about 30 seconds. Season with salt and pepper, to taste. Remove from heat. Serve and enjoy.
Notes
Tip: Customize your scramble by stirring in 3 tablespoons of your favorite shredded cheese, a spoonful of salsa, or a dash of hot sauce. For extra veggies, sauté 2 cups of spinach at the end of step 1 for about 1 minute, just until wilted.
Tip: Customize your scramble by stirring in 3 tablespoons of your favorite shredded cheese, a spoonful of salsa, or a dash of hot sauce. For extra veggies, sauté 2 cups of spinach at the end of step 1 for about 1 minute, just until wilted.
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!