A super delicious sunny-side-up egg cooked with spinach and mushrooms in one delicious breakfast skillet in less than 20 minutes.
Mushroom Egg Breakfast Skillet Recipe
This easy breakfast skillet recipe is gluten-free, low-carb, vegetarian and perfect for summer breakfasts, lunch or dinner. It is also great for make-ahead breakfasts and super easy to come together.
Everything is cooked on the stove; there is no need to turn on the oven. This is my go-to quick breakfast skillet recipe!
All you need to make this easy, one-pan meal is to saute the mushrooms, add spinach, followed by onion, eggs, and tomato sauce, and then cook to perfection. You can make the eggs firm or have a runny yolk.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
- Eggs: I used 6 large eggs.
- Spinach: I highly recommend using fresh spinach. However, if you use frozen spinach, remember to thaw and drain it very well before using it to avoid the dish getting runny.
- Mushrooms: You can use any kind of mushroom; I used button mushrooms. If you don't like mushrooms, skip them and add more veggies instead.
- Salt and pepper: For seasoning.
- Tomato sauce
- Spring onion: Make sure to use sliced spring onions as they add a nice flavour to this dish.
- Olive oil: I like to cook this dish in olive oil. You may also use coconut oil, avocado oil or butter if you prefer.
- Parsley for garnishing.
How to make Mushroom Egg Breakfast Skillet?
Sauté the mushrooms: Heat the oil In a skillet over medium-high heat, add the mushrooms, salt and pepper, saute until soft (about 2-3 minutes).
Add onion and spinach: Add spring onion, cook for 1 more minute, then add the spinach, cook for 2 minutes until wilted (stir occasionally).
Tip: You may have to add raw spinach in batches as they may not fit in a pan at once.
Cooking the eggs: Add the tomato sauce, stir. Then add the eggs and lower the heat and let the eggs cook for 2-3 minutes.
Tip: You can create small spaces in the veggies and then crack the eggs. Cook the eggs for 3 minutes to get soft and runny yolks.
Garnishing: Sprinkle some chopped parsley on the top and serve.
Can I Make This Dish As A Breakfast Casserole?
Yes, you can make this dish as a breakfast casserole. Use the same recipe and adjust cooking time, transfer to a greased baking dish, bake it uncovered for 25-30 minutes and cool before serving. You can also add any cheese you like as a topping for some cheesy flavor.
What Vegetables Go Well With This Dish?
You can add roasted tomatoes, asparagus, broccoli, bell peppers, potato hash or even Brussel sprouts to this dish if you prefer. Kale and cabbage also go so well with this dish.
More Breakfast Recipes
- Basic overnight oats
- Peanut butter pancakes
- Breakfast egg casserole
- Crustless quiche recipe with salmon and eggs
- Healthy lemon and blueberry baked oatmeal
- Smoked Salmon Scrambled Eggs
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Spinach, Mushroom and Egg Breakfast Skillet
Equipment
- Skillet
- Measuring spoons
- Measuring cups
Ingredients
- 6 eggs
- 60 g spinach
- ½ cup tomato sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 spring onion , sliced
- 1 tablespoon olive oil
- 300 g mushrooms
- 1 tablespoon parsley , finely chopped
Instructions
- Sauté the mushrooms: Heat the oil In a skillet over medium-high heat, add the mushrooms, salt and pepper, saute until soft (about 2-3 minutes).
- Add onion and spinach: Add spring onion, cook for 1 more minute, then add the spinach, cook for 2 minutes until wilted (stir occasionally).
- Cooking the eggs: Add the tomato sauce, stir. Then add the eggs and lower the heat and let the eggs cook for 2-3 minutes.
- Garnishing: Sprinkle some chopped parsley on the top and serve.
Elena says
Easy, delicious, healthy and also budget-friendly lunch or dinner. Thanks for this great recipe. My family and I loved it.
Wafa says
I love eggs with spinach; both are healthy for lunch. Thanks for the delicious recipe.
Kate says
I made this recipe for a quick dinner. It is just so delicious!