Scrambled Eggs with Pan Roasted Mushrooms

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Scrambled Eggs with Pan Roasted Mushrooms are the perfect way to start any day!

Scrambled Eggs with Pan Roasted Mushrooms

Pan Roasted Mushrooms are my jam. I feel the same way about them as some people feel about candy. I can pop those suckers into my mouth, chow down and never get bored. I think it must be because I went 24 years without eating mushrooms and I’ve been making up for lost time the last 3 years.

I stock Crimini mushrooms at all times, unless of course I run out! But since that rarely happens, I’ll whip up a quick batch of pan roasted mushrooms and serve them alongside some scrambled eggs and fresh chives for a nutritious and delicious breakfast!

I’ve officially killed my herb garden, so instead of using fresh thyme, I’m using dried thyme! Either one works, but if you’ve killed your garden like me, or it’s gone into hibernation for the fall, dried thyme is 100% acceptable.

Can we talk about scrambling eggs while we’re on the breakfast train? I can’t stand it when my eggs are over scrambled. It freaks me out and they look like plastic. I’m more of a slowly scrambled eggs over low heat kinda gal, that way they are almost like ribbons and they are smooth when you eat them.

Scrambled Eggs with Roasted Mushrooms

So with these pan roasted mushrooms, perfectly scrambled eggs, and freshly chopped chives (thank goodness for farmers markets and farmers who don’t kill their herb gardens like me) we’ve got one particularly delicious breakfast!

Scrambled Eggs with Pan Roasted Mushrooms

Course Breakfast
Cuisine American


  • 8 ounces Crimini mushrooms cleaned and cut into quarters
  • 1 teaspoon olive oil or butter
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 8 large eggs
  • shredded parmesan cheese


  • Heat the olive oil over high heat. Once hot, add the mushrooms, dried thyme and garlic powder and sauté for 10 minutes until the mushrooms are soft and their flavor deepens, almost to the point of caramelization to bring out their earthly and decadent flavor. Once fully cooked, remove from the pan and season with salt and pepper.
  • In the same pan, add a touch more olive oil or butter if needed and heat over medium high heat. In a medium bowl, crack the eggs and whisk together. Carefully pour the eggs into the hot pan and using a spatula, slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly.
  • Once the eggs are cooked, season them with salt and pepper and transfer even portions to 4 plates. Add equal amounts of mushrooms to all 4 plates and sprinkle with chives and freshly grated parmesan cheese. Serve immediately.


  1. I also don’t like overcooked scrambled eggs, I like them nice and creamy and soft and the mushrooms sound a great accompaniment. Not a great gardener either, I have bay leaves and rosemary, but that’s all!

  2. I am, and have been for years, obsessed with mushrooms. Crimini are the go to ‘shrooms in our house too. I never serve them with eggs though and now I’m wondering why because this looks fantabolous.

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