This simple spinach mushroom egg scramble features sautéed veggies, creamy eggs, and fresh avocado for a quick, satisfying breakfast.
Good morning! This egg scramble is so basic that I hadn’t planned on sharing the recipe, but I make it constantly for breakfast and it’s always so good (and so easy) that I figured some of you might end up loving it too. ♡
Here’s the drill:
Start your coffee, then toss some mushrooms, onions and garlic in a hot skillet to brown. Add some fresh spinach or kale to wilt. Scoot everything to the side and scramble a bunch of eggs. Top it all with sliced avocado and whatever fresh herbs you’ve got on hand (I’m partial to dill, chives or basil). And just like that — you’ve got a savory, protein-packed breakfast on the table in under 10 minutes.
I usually serve mine with a side of breakfast chicken sausages (love the ones from Costco) or a few slices of smoked salmon for extra protein. But this recipe is endlessly flexible, so feel free to add in whatever other veggies, sauces, cheeses or herbs that happen to sound good. (I’ve included more ideas below!) Bottom line, it’s just one of those easy meals that always tastes delicious. And even on busy mornings, that extra 10-minute investment in a hot and healthy breakfast feels like a tiny win. So the next time you’re craving scrambled eggs, give this one a go!
Recipe Variations
Here are a few more fun twists that you can try with this recipe:
- Mexican-inspired: Add red or green salsa, cotija cheese, black or refried beans, and chopped fresh cilantro.
- Greek-inspired: Add olives, diced tomatoes, crumbled feta, and fresh oregano or parsley.
- Italian-inspired: Add sun-dried tomatoes, chopped artichoke hearts, fresh basil or pesto, and mozzarella (or burrata).
- Middle Eastern-inspired: Add cherry tomatoes, za’atar, crumbled feta, fresh parsley and pita.
- French-inspired: Add sautéed leeks, asparagus, a touch of Dijon (in the eggs) and fresh tarragon or chives.
