Paleo Scrambled Eggs with Mushrooms
Elevate your breakfast routine with this hearty and wholesome Paleo Scrambled Eggs with Mushrooms recipe, packed with flavor and nutrient-dense ingredients. Perfect for a gluten-free and dairy-free lifestyle, this dish combines fluffy scrambled eggs enriched with almond milk, savory cremini mushrooms, and a fragrant mix of fresh parsley and chives. Cooked in creamy coconut oil for added richness, every bite boasts deliciously tender mushrooms and perfectly soft eggs. Ready in just 20 minutes, this quick and easy recipe is ideal for busy mornings or as a protein-packed snack. Garnish with extra fresh herbs for a vibrant finishing touch and enjoy the balanced combination of textures and flavors in this paleo-friendly favorite!
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Recipe Information
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
Instructions
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.
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.
Heat a large skillet over medium heat and add the coconut oil. Once the oil has melted and is shimmering, add the sliced mushrooms.
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.
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.
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.
Remove from heat and fold in the chopped chives and parsley. Give a final gentle stir to incorporate the herbs throughout the scramble.
Taste and adjust seasoning with additional sea salt and pepper if needed.
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
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1260 mg | 27% | |
*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.
