Mushroom-Spinach Scrambled Eggs are one of my favorite quick and easy vegetarian breakfasts. Packed with protein and full of flavor, this scramble is perfect for a weekday morning or post-workout meal.
Why You’ll Love This Scramble
This breakfast scramble is high in protein and low in carbs, making it an ideal choice for anyone looking to fuel their day with real food rather than protein shakes. Each serving delivers around 24 grams of protein by combining whole eggs with an egg white, giving you the benefits of the yolk while keeping things lean. For an extra boost of flavor, you can also add a bit of cheese.
Other scrambled egg favorites include my Huevos Pericos and Meal Prep Breakfast Taco Scramble—both quick, easy, and protein-packed.
Health Benefits of Mushrooms
Mushrooms are a nutrient-rich, low-calorie food loaded with fiber, protein, B vitamins, and antioxidants. They can help support a healthy immune system and even contribute to lowering blood pressure. For more mushroom inspiration, check out my Mushroom Stroganoff or Braised Chicken Thighs with Mushrooms and Leeks.
Variations and Tips
- Eggs: Adjust the number of eggs to suit your appetite. Use three whole eggs if you prefer skipping the extra egg white.
- Mushrooms: Baby bella or shiitake mushrooms work beautifully. Not a fan? Swap in broccoli, bell peppers, or zucchini.
- Spinach: Fresh is best, but frozen spinach works in a pinch—just squeeze out excess moisture.
- Cheese: Gruyere, cheddar, feta, or mozzarella are all great options to stir in.
- Heat: Add hot sauce for a spicy kick.
- Serving Size: Double or triple the recipe for family breakfasts or meal prep.
More Healthy Egg Recipes You’ll Love
- Cottage Cheese Egg and Sausage Frittata
- Veggie Ham and Cheese Breakfast Egg Casserole
- Loaded Baked Omelet Muffins
- Baked Sweet Potato Egg Cups
- Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach
This Mushroom-Spinach Scrambled Eggs recipe is the perfect combination of quick, easy, and nutrient-packed. Serve it hot and enjoy a healthy, satisfying start to your day!
Mushroom-Spinach Scrambled Eggs
4
servings5
minutes10
minutesMushroom-Spinach Scrambled Eggs are a quick, nutritious, and satisfying breakfast or brunch option. Packed with protein and low in carbs, this scramble is perfect for busy mornings, post-workout fuel, or anyone looking for a hearty vegetarian meal.
Ingredients
1/2 tbsp olive oil
1/4 cup onions, diced
1 1/2 cups thinly sliced mushrooms
1/2 cup fresh baby spinach
2 large eggs
1 large egg white
1 tsp water
Kosher salt and black pepper, to taste
2 tbsp cheese such as gruyere, cheddar, or dairy-free cheese (optional)
Directions
- In a small bowl, whisk together eggs, egg white, water, 1/8 tsp salt, and black pepper until smooth.
- Heat olive oil in a medium nonstick skillet over medium heat.
- Add onions and cook 3–4 minutes, until tender and lightly golden.
- Add mushrooms and cook 3–4 minutes until tender. Stir in spinach and cook until wilted.
- Pour in the egg mixture and cook, stirring gently, until eggs are thickened and no liquid remains. If using cheese, stir it in with the eggs.
- Serve immediately, hot and delicious.
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