Mushrooms Cheese Eggs and Ham Breakfast Special
Start your day with the ultimate hearty and protein-packed breakfast—the Mushrooms Cheese Eggs and Ham Breakfast Special. This quick and delicious morning dish features golden sautéed mushrooms, savory diced ham, and creamy melted cheddar cheese folded into soft, fluffy scrambled eggs. Enhanced with a hint of milk for extra creaminess and cooked to perfection in a buttery olive oil blend, this recipe is both indulgent and satisfying. Ready in just 25 minutes, it’s an excellent choice for a comforting weekend breakfast or a quick weekday energy boost. Garnish with fresh parsley for a touch of color and flavor, and serve hot for a truly irresistible start to the day. Perfect for breakfast lovers searching for an easy yet impressive recipe!
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Recipe Information
Ingredients
- 4 large eggs
- 120 grams ham
- 150 grams mushrooms
- 100 grams cheddar cheese
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley (optional, for garnish)
Instructions
Clean the mushrooms with a damp paper towel and slice them thinly.
Dice the ham into small cubes.
Grate the cheddar cheese and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms and sauté for 4-5 minutes, stirring occasionally, until they release their moisture and are golden brown. Remove the mushrooms from the pan and set aside.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, pour in the egg mixture.
Let the eggs cook undisturbed for 30 seconds, then gently stir with a spatula, moving from the edges toward the center.
When the eggs are halfway cooked, add the sautéed mushrooms, diced ham, and grated cheddar cheese evenly over the eggs.
Continue folding the eggs gently until they are fully cooked but still slightly soft and creamy. Remove the skillet from the heat immediately to prevent overcooking.
Divide the scrambled eggs onto two plates, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 443 mg | 34% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
