Paleo Scrambled Eggs with Mushrooms
Transform your mornings with this hearty and nutritious Paleo Scrambled Eggs with Mushrooms recipe, perfect for a wholesome breakfast or protein-packed snack. This quick and easy dish features farm-fresh eggs whisked with creamy almond milk, sautéed cremini mushrooms for an earthy depth, and a fragrant sprinkle of fresh chives and parsley. Cooked in luscious coconut oil, these scrambled eggs are dairy-free and gluten-free, aligning perfectly with the paleo lifestyle while delivering irresistible flavor. Ready in just 20 minutes, this recipe balances savory comfort with a healthy twist, making it an ideal choice for busy mornings or a weekend brunch. Whether you're paleo, gluten-free, or simply searching for a satisfying low-carb breakfast, this recipe is sure to become a household favorite.
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Ingredients
- 4 large eggs
- 1 cup cremini mushrooms
- 2 tablespoons coconut oil
- 2 tablespoons fresh chives
- 2 tablespoons fresh parsley
- 2 tablespoons almond milk
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by preparing the ingredients. Clean the cremini mushrooms with a damp paper towel and slice them thinly. Chop the fresh chives and parsley finely and set them aside.
Step 2
In a medium bowl, crack the eggs and add the almond milk. Whisk together until well mixed and slightly frothy. Season the eggs with sea salt and black pepper, and set aside.
Step 3
Heat a large skillet over medium heat and add the coconut oil. Once the oil has melted and is shimmering, add the sliced mushrooms.
Step 4
Sauté the mushrooms for about 4-5 minutes, stirring occasionally, until they are tender and have released their juices. The edges should begin to turn golden brown.
Step 5
Reduce the heat to low and slowly pour in the egg mixture over the mushrooms. Allow the eggs to sit for about 30 seconds, then gently stir with a wooden spoon or spatula.
Step 6
Continue to cook the eggs, stirring occasionally, for about 3-4 minutes or until they reach your desired level of doneness. For creamy scrambled eggs, cook until they are softly set.
Step 7
Remove from heat and fold in the chopped chives and parsley. Give a final gentle stir to incorporate the herbs throughout the scramble.
Step 8
Taste and adjust seasoning with additional sea salt and pepper if needed.
Step 9
Serve immediately, garnished with extra herbs if desired. Enjoy your Paleo Scrambled Eggs with Mushrooms as a satisfying breakfast or protein-rich snack.
Nutrition Facts
| Serving size | (472.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 601.2 |
| Total Fat 47.9g | 0% |
| Saturated Fat 29.5g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 744mg | 0% |
| Sodium 1478.9mg | 0% |
| Total Carbohydrate 11.4g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 6.9g | |
| Protein 30.7g | 0% |
| Vitamin D 187.8IU | 0% |
| Calcium 213.5mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1260.4mg | 0% |
Source of Calories