Mushrooms, Spinach & Eggs – Quick, Healthy Breakfast in 10 Minutes
This mushrooms, spinach, and eggs recipe is the perfect high-protein breakfast or brunch. Just 3 core ingredients, quick prep, and it’s on your plate in 10 minutes!
I’m always experimenting with quick and easy egg recipes—whether it’s spinach pancakes or rolled spinach omelette. This delicious combo of mushrooms, spinach, and eggs is now a go-to in my kitchen.
Not a fan of mushrooms?🍄 Swap them out for cherry tomatoes. Sometimes I do eggs with just spinach, or a mix of mushrooms and tomatoes. It’s flexible and fast—perfect when you walk in hungry and need something fresh and filling.
Before you reach for that croissant or pre-packaged wrap, consider this instead: a healthier, real-food option ready in no time.
Oh, and don’t miss our zucchini and egg scramble—a reader favorite.
Why You’ll Love This Mushrooms, Spinach and Eggs Recipe
- Creamy texture, no cream added
- Only 3 main ingredients (+ simple seasonings)
- Ready in just 10 minutes
- Satisfying and protein-packed
Equipment You’ll Need
- Non-stick skillet or pan
- Wooden spoon or spatula
- Small bowl or jug (to beat the eggs)
- Fork (or whisk)
- Small kitchen knife to slice the mushrooms if necessary🔪
- Serving plate and utensils
Ingredients
- Eggs
- Baby spinach
- Mushrooms (any variety you enjoy)
- Garlic (minced fresh)
- Salt & black pepper
- Dried herbs (basil, thyme, oregano, parsley)
- Dried chili flakes (optional)
- Butter & olive oil (for cooking)
- Cheese (cheddar, parmesan etc)
How to Make Mushrooms, Spinach and Eggs
1. Prep the ingredients:
Rinse the spinach and drain. If the stems are long, trim if preferred. Crack the eggs into a bowl or jug, lightly beat, and set aside.
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2. Cook the mushrooms:
In a non-stick skillet over medium-high heat, add the butter and olive oil. Once hot, toss in the mushrooms. Season with salt, pepper, herbs, and chili flakes. Cook for 5 minutes until golden. Add minced garlic and stir.
3. Add spinach and eggs:
Add spinach to the pan and mix. Pour in the beaten eggs. Gently move everything around with a spatula until the eggs are just cooked. Remove from heat before fully set—residual heat will finish the job.
4. Serve immediately:
Enjoy while warm as a standalone meal or with a light salad.
Expert Tips
- Keep the heat between medium and high. No sauce = quicker cooking, so control the heat to avoid burning.
- Always mince garlic just before using to prevent bitterness.
- Use butter and olive oil together—olive oil helps prevent the butter from browning too quickly and adds flavor.
Serving Ideas
This dish is a complete high-protein meal on its own. You can also serve it with toast, a green salad, or even alongside my rolled spinach omelette for a delicious, eggy brunch board.
Storage
This recipe is best enjoyed fresh. However, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat.
More Quick and Easy Breakfast or Brunch Recipes
- Smashed Avocado on Toast with Sunny-Side- Up Eggs
- Scrambled Eggs and Zucchini Recipe With Grated Cheese
- How To Make Perfect Scrambled Eggs
- Mediterranean Egg Muffins
⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!
Mushrooms, Spinach Eggs Recipe
Equipment
- Large skillet or any non stick pan
- Wooden spoon or spatula to mix the ingredients
- Fork or spoon to lightly beat the eggs
- Small bowl or jug to beat the eggs in
- Plate and fork for serving
Ingredients
- 2 tablespoons 1 tbsp butter + 1 tbsp olive oil (or adjust for pan size)
- 250 grams mushrooms
- 1/2 teaspoon salt
- 1/8th pinch black pepper
- 1/2 teaspoon dried herbs (basil, thyme, oregano, parsley)
- 1/4 teaspoon dried chili flakes (optional)
- 2-3 garlic cloves, minced
- 100 grams baby spinach, (100-200 grams or a few handfuls)
- 4 eggs
- 1 cup grated cheese, cheddar, parmesan etc.
Instructions
- Prep the ingredients: Rinse the spinach and drain. If the stems are long, trim if preferred. Crack the eggs into a bowl or jug, lightly beat, and set aside.
- Cook the mushrooms: In a non-stick skillet over medium-high heat, add the butter and olive oil. Once hot, toss in the mushrooms. Season with salt, pepper, herbs, and chili flakes. Cook for 5 minutes until golden. Add minced garlic and stir.
- Add spinach and eggs: Add spinach to the pan and mix. Pour in the beaten eggs. Gently move everything around with a spatula until the eggs are just cooked. Remove from heat before fully set—residual heat will finish the job.
- Serve immediately: Enjoy while warm as a standalone meal or with a light salad.
Notes
Expert Tips
- Keep the heat between medium and high. No sauce = quicker cooking, so control the heat to avoid burning.
- Always mince garlic just before using to prevent bitterness.
- Use butter and olive oil together—olive oil helps prevent the butter from browning too quickly and adds flavor.
