SCRAMBLED EGGS MUSHROOMS RECIPES

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MUSHROOM-SPINACH SCRAMBLED EGGS - SKINNYTASTE



Mushroom-Spinach Scrambled Eggs - Skinnytaste image

Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein, low-carb breakfast.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 9

1/2 tbsp olive oil
1/4 cup onions
1 1/2 cups thin sliced mushrooms
1/2 cup fresh baby spinach
2 large eggs
1 large egg whites
1 teaspoon water
kosher salt and black pepper
2 tablespoons cheese such as gruyere, cheddar or DF cheese ((optional))

Steps:

  • In a small bowl, whisk eggs, egg white, 1 tablespoon water, 1/8 tsp salt and pepper until blended.
  • In a medium nonstick skillet, heat oil over medium heat.
  • Add onions and cook until tender and golden, 3 to 4 minutes.
  • Add the mushrooms and cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted.
  • Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. If you want to add cheese, add it with the eggs.

Nutrition Facts : Calories 271 kcal, CarbohydrateContent 10 g, ProteinContent 21.5 g, FatContent 17 g, SaturatedFatContent 4 g, CholesterolContent 372 mg, SodiumContent 217.5 mg, FiberContent 2.5 g, SugarContent 5 g, ServingSize 1 scramble

HASH BROWN NESTS WITH PORTOBELLOS AND EGGS RECIPE: …



Hash Brown Nests with Portobellos and Eggs Recipe: … image

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 13

2 tablespoons butter
1/2 pound sliced baby portobello mushrooms, chopped
1/4 cup chopped shallots
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
2 tablespoons sour cream
1 tablespoon minced fresh basil or 1 teaspoon dried basil
4 cups frozen shredded hash brown potatoes (about 1 pound), thawed
7 large eggs, lightly beaten
1/4 cup shredded Swiss cheese
2 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.

Nutrition Facts : Calories 105 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 191mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 6g protein. Diabetic exchanges 1 medium-fat meat

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HASH BROWN NESTS WITH PORTOBELLOS AND EGGS - TASTE …
Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Breakfast, Brunch
Calories 105 calories per serving
  • Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.
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