Mushroom Feta Scrambled Eggs are made with light and fluffy eggs mixed with earthy mushrooms, fresh spinach, and salty feta cheese. They are a delicious way to start the day!

Scrambled eggs are the quintessential breakfast food.   They're full of protein and contain lots of good for you vitamins and minerals.  They're also super delicious!

Eggs are great because they pair well with so many different flavors.  Eggs can be served with something sweet like a cup of fresh fruit, something salty like sausage links, or something sweet and salty like maple bacon.  Eggs are the true centerpiece of the all-American breakfast!

Eggs make an excellent base for mix-ins like vegetables, cheese, and fresh herbs. Adding mix-ins can elevate your everyday scrambled eggs and transform them into something special.

For this particular egg recipe, I decided to mix in some of my favorites: sliced mushrooms that are fried in butter until they're golden brown, salty crumbly feta cheese, and bright fresh spinach.

These scrambled eggs are un-be-lievably good! I know that once you try them, you're going to love these scrambled eggs as much as I do.

I hope they're your new favorite way to eat scrambled eggs!

HOW TO MAKE MUSHROOM FETA SCRAMBLED EGGS

Mushroom Feta Scrambled Eggs can be made in just a few simple steps. First, the mushrooms are sauteed in butter until golden brown. Then, the spinach is added to the mushrooms until just wilted. The heat is then lowered and the eggs that have been whisked with milk are added to the pan. Finally, the feta cheese is mixed in with the eggs, mushrooms, and spinach.

WHAT KIND OF MUSHROOMS SHOULD I USE WITH EGGS?

My favorite kind of mushrooms to mix with eggs are button mushrooms or baby portobello mushrooms. When they're sliced, they are the perfect bite-sized pieces to add to your eggs!

WHAT TO SERVE WITH MUSHROOM FETA SCRAMBLED EGGS

Mushroom Feta Scrambled Eggs can be served as a stand-alone dish or with classic breakfast sides like bacon, sausage, fresh fruit, or toast.

DO SCRAMBLED EGGS FREEZE WELL?

Yes, scrambled eggs can be frozen! To freeze scrambled eggs, cool completely and then package in a freezer bag with as much air removed as possible. Thaw in the refrigerator before reheating.

MORE BREAKFAST RECIPES WITH EGGS

I love to start my day with eggs! Check out a few of my favorite egg recipes from the archives:

• Goat Cheese Scrambled Eggs with Blistered Tomatoes
• Cottage Cheese Scrambled Eggs
• Avocado Baked Eggs
• Bacon, Egg, and Toast Cups

If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

4 servings

Mushroom Feta Scrambled Eggs

Mushroom Feta Scrambled Eggs are made with light and fluffy eggs mixed with earthy mushrooms, fresh spinach, and salty feta cheese. They are a delicious way to start the day!

  prep time: 10 MINcook time: 10 MINtotal time: 20 MIN 

INGREDIENTS

8 large eggs
1/2 cup milk
1/4 teaspoon salt
2 tablespoons butter, split
4 ounces mushrooms, sliced
1 cup fresh spinach, roughly chopped
4 ounces feta cheese, crumbled
kosher salt and fresh ground black pepper, to taste

INSTRUCTIONS

1. Crack the eggs into a large bowl. Add the milk and salt to the eggs and whisk until well mixed.

2. Heat a large non-stick skillet over medium-high heat. Melt 1 tablespoon of the butter in the skillet. Add the mushrooms to the pan, season with a pinch of salt and pepper, and cook for 5-7 minutes, stirring frequently, until the mushrooms are beginning to turn golden brown.

3. Add the chopped spinach to the pan and stir into the mushrooms. Cook for one minute, until the spinach is just wilted. Use your spatula to push the mushrooms and spinach to one side of the pan.

4. Reduce the heat to medium-low and add the remaining tablespoon of butter to the skillet.

5. Add the eggs to the skillet and do not stir right away. Let the eggs cook until the edges just begin to set. With a spatula, gently push the eggs in from the edges of the pan towards the center. Continue until the eggs are almost done.

6. Stir half of the crumbled feta into the eggs, then stir the mushrooms and spinach into the eggs. Top with the remaining crumbled feta. Season with salt and pepper, to taste.

NOTES

I measure the cup of spinach as right around one loose handful.

Author: Becky

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