Buttery Mushroom Scrambled Eggs
Tender scrambled eggs cooked with sautéed mushrooms in butter — a classic breakfast that takes 10 minutes flat. Serve with toast, bacon, or sausage if you have it on hand.
- Total time
- 10 min
- Servings
- 2
- Calories
- 240
- Protein
- 14g
simplefreshamericanvegetariangluten-freeeggscreamytender
Ingredients
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 4 whole eggs
- ¼ tsp salt
Instructions
- 1
Melt 1 tbsp butter in a skillet over medium-high heat until it foams.
- 2
Add mushrooms and cook 4–5 minutes, stirring occasionally, until golden brown.
- 3
Push mushrooms to the side and add remaining butter, then crack eggs directly into skillet.
- 4
Scramble eggs gently with a spatula for 2–3 minutes until soft and creamy, then season with salt.
- 5
Slide onto a plate and serve immediately.
Tools you’ll need
- 10-inch skillet
- spatula
- plate
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