I make these scrambled eggs with mushrooms and spinach for a fast, nutrient-packed breakfast that’s ready in 10 minutes. The eggs are fluffy, the mushrooms add savoriness, and the spinach gives it a fresh, vibrant boost — perfect for a healthy start to the day.
Why You’ll Love This Recipe
I love how this dish hits all the marks: high in protein, low in carbs, full of flavor, and done in no time. It’s ideal for busy mornings when I need something quick but wholesome. I can also customize it easily with cheese, different herbs, or whatever vegetables I have on hand. Cleanup is minimal, and it never gets boring.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 large eggs
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½ cup mushrooms, sliced
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1 cup fresh spinach
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2 tablespoons milk or cream
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1 tablespoon butter or olive oil
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1 garlic clove, minced
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salt and pepper to taste
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¼ cup shredded cheese (optional)
Directions
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Sauté the mushrooms:
I heat a nonstick skillet over medium heat, add butter or olive oil, then toss in the sliced mushrooms. I sauté them for about 3–4 minutes until golden and softened. -
Add garlic and spinach:
I stir in the minced garlic and let it cook for about 30 seconds until fragrant. Then I add the spinach and stir just until it wilts, about 1 minute. -
Scramble the eggs:
I reduce the heat to medium‑low. In a separate bowl, I whisk the eggs with milk, salt, and pepper. Then I pour the mixture into the skillet with the vegetables and stir gently with a spatula. I cook for 2–3 minutes, stirring occasionally until the eggs are just set. -
Add cheese and serve:
If using cheese, I sprinkle it over the eggs and stir until melted. I remove the skillet from heat while the eggs are still slightly soft, as they continue to cook off the heat. I serve immediately.
Servings and timing
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Servings: 2
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Prep time: ~ 5 minutes
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Cook time: ~ 5 minutes
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Total time: ~ 10 minutes
Storage/reheating
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Storage: I store leftovers in an airtight container in the fridge for up to 2 days.
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Reheating: I gently reheat in a skillet over low heat, stirring to avoid overcooking. If microwaving, I use short bursts and stir between each one.
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Note: Eggs are best enjoyed fresh, but leftovers still work well for quick wraps or stuffed into breakfast sandwiches.
FAQs
Can I use different vegetables?
Yes. I often swap in bell peppers, cherry tomatoes, kale, or even zucchini. I just make sure to sauté them enough so they don’t release water into the eggs later.
What’s the best way to keep scrambled eggs fluffy?
I whisk the eggs well with a bit of milk or cream and cook over medium‑low heat. Gentle stirring and removing from heat when they’re just barely set helps them stay soft and fluffy.
Can I make this recipe dairy‑free?
Yes. I use olive oil instead of butter, skip the cheese, and use a plant‑based milk like oat or almond milk. The dish still turns out rich and tasty.
How can I increase the protein even more?
I sometimes add extra egg whites or toss in some diced cooked chicken, turkey, or tofu. Using cottage cheese instead of shredded cheese also adds a protein boost.
Is this recipe keto‑friendly?
Yes. It’s naturally low in carbs and high in healthy fats and protein. I just avoid milk with added sugar and use full‑fat cheese if including it.
What kind of mushrooms work best?
I use cremini, white button, or even shiitake. They all sauté well and add umami. I slice them thin so they cook quickly.
Can I prepare this ahead of time?
Yes. I chop the mushrooms, spinach, and garlic ahead of time. In the morning, I just crack and whisk the eggs, then cook everything fresh. It saves a couple of minutes.
What if I don’t like garlic?
I leave it out or replace it with a pinch of onion powder. The flavor will be milder but still tasty with the mushrooms and spinach.
Can I turn this into a breakfast burrito?
Definitely. I roll the finished scramble into a tortilla with avocado, salsa, or extra cheese for a handheld breakfast option.
What herbs pair well with this?
I’ve added chopped parsley, chives, or dill for freshness. A pinch of thyme or oregano works too if I want more depth.
Conclusion
These mushroom spinach scrambled eggs are my go-to when I want a fast, high‑protein meal that keeps me full and energized. They’re healthy, flexible, and full of flavor without taking up much time or effort. Whether I enjoy them solo or tucked into a wrap, this recipe always hits the spot
Print
10-Minute Mushroom Spinach Scrambled Eggs (High-Protein)
- Total Time: 10 minutes
- Yield: 2 servings
Description
This high-protein mushroom spinach scrambled eggs recipe is a quick, flavorful, and nutrient-rich breakfast. With sautéed mushrooms, wilted spinach, and fluffy scrambled eggs, it’s perfect for busy mornings or a simple brunch. Ready in just 10 minutes!
Ingredients
4 large eggs
1/2 cup mushrooms, sliced
1 cup fresh spinach
2 tbsp milk or cream
1 tbsp butter or olive oil
1 garlic clove, minced
Salt and pepper to taste
1/4 cup shredded cheese (optional)
Instructions
Heat a non-stick skillet over medium heat. Add butter or oil, then mushrooms. Sauté for 3–4 minutes until golden and softened.
Add minced garlic and cook for 30 seconds. Add spinach and sauté until wilted, about 1 minute.
Lower heat to medium-low. In a bowl, whisk eggs with milk, salt, and pepper. Pour into skillet.
Stir gently with a spatula for 2–3 minutes, until just set.
Sprinkle in cheese, if using, and stir until melted.
Remove from heat while eggs are still slightly soft. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
