EGG MUSHROOM BREAKFAST RECIPES

SCRAMBLED EGGS WITH MUSHROOMS RECIPE | ALLRECIPES

Scrambled Eggs with Mushrooms Recipe | Allrecipes image

Eggs and mushrooms are a great combination. All you need is parsley, lemon, and a bit of cream, and you'll have a killer breakfast.

Provided by walburga

Categories Breakfast and Brunch Eggs Scrambled

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 tablespoon butter, or more to taste
4 large fresh mushrooms, sliced
¼ teaspoon lemon juice, or to taste
salt and freshly ground black pepper to taste
1 tablespoon heavy whipping cream
2 eggs
1 tablespoon milk, or more as needed
1 tablespoon minced fresh parsley, or to taste

Steps:

Melt butter in a skillet over medium heat and cook mushrooms until softened, about 3 minutes. Add lemon juice and salt. Pour in cream, cover, and cook over low heat until thickened, about 5 minutes.
Beat eggs, milk, parsley, and salt in a cup. Pour over mushrooms in the skillet and allow to set for 2 minutes. Stir until eggs are well scrambled and have the desired consistency, 3 to 5 minutes more. Serve garnished with additional parsley.

Nutrition Facts : Calories 308.5 calories, CarbohydrateContent 5.2 g, CholesterolContent 379.5 mg, FatContent 26.4 g, FiberContent 1 g, ProteinContent 15 g, SaturatedFatContent 13.7 g, SodiumContent 378.6 mg, SugarContent 3 g

BAKINBABY'S EGG & MUSHROOM BREAKFAST RECIPE - FOOD.COM

Bakinbaby's Egg & Mushroom Breakfast Recipe - Food.com image

Bacon,mushrooms, red pepper and onions bring excitement to the scrambled egg. If using leftover bacon drippings isn't your thing, you might try olive oil. This has become DH's favorite breakfast. Sometimes I eat one of the pieces of bacon (while DH isn't looking), so if you're like me, plan on cooking more. Adding the cheese and bacon right before serving insures the bacon is crisp and the cheese is barely melted. revision: 7/17/09 per kate's review: at step 5 be ready and prepared to add back in the sauted veggies when eggs are not quite done, certainly not set, but not completely runny, if you let the eggs cook too much, you'll end up with over cooked eggs, no fun!!!! Then right before serving toss/fold in the fried bacon. I'm sorry this was not completley clear in my original posting of the recipe.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

3 slices bacon
3/4 cup mushroom (roughly diced)
1/2 cup red pepper (diced)
1/3 cup onion (diced)
1/4 cup Mexican blend cheese
4 eggs
salt & pepper

Steps:

Cook bacon till crisp in a 8-10" skillet; drain and cut bacon into 1/2" slices.
Pour off grease and return 1-2 Tbsp (some folks suggest less) bacon grease back into pan and saute' onions & peppers about 5 minutes, stir in mushrooms; continue to cook over low heat until veggies are crisp tender ( not mushy);Place veggie mix in a small dish, set aside.
Wipe skillet clean, add some olive oil to the skillet and scramble eggs.
While the eggs are still soft, stir in cheese, continue cooking until eggs are just beginning to set not runny, but before they are setting up, add veggies, and immediately fold in bacon pieces right before serving.
Serve on individual plates.

Nutrition Facts : Calories 287.5, FatContent 20.1, SaturatedFatContent 8.1, CholesterolContent 397.5, SodiumContent 432.4, CarbohydrateContent 7.2, FiberContent 1.5, SugarContent 4.3, ProteinContent 19

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