Breakfast in bed ideas – egg and mushroom recipe

Healthy eating doesn’t have to be bland. I love it when I can whip myself something tasty in the morning for breakfast. This egg and mushroom recipe is easy to prepare, and when the flavors and texture explode in the mouth, this might just become your go-to egg breakfast recipe.

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I have been sharing this recipe with my family for a while and now, this is the perfect time to invite you to have a bite. It will be such a delight to hear what you think about my egg and mushroom recipe after you have tried it.

Something I should mention is that while this is a typically healthy breakfast meal, you can double the portion size and have it as brunch on those lazy Saturdays or Sundays when you can’t decide whether to have lunch or breakfast.

Also, if you are looking for fancy breakfast in bed ideas, either for yourself or the other half, this egg breakfast recipe will definitely do.

And while we are on the subject another breakfast in bed idea that I highly recommend, is this healthy banana split recipe.

Why eggs are great for breakfast

Eggs are packed with protein and other nutrients

The recommended amount of eggs that you can eat daily is 2, and while this may seem paltry, the nutrients from just one egg are high. One large egg gives you about 6g of protein, less than 200mg of cholesterol, 5g fat, and just under 80 calories.

While most people avoid eating egg yolk and go on about how that is bad for your cholesterol, study actually shows that whole eggs are actually good for you, and contain additional nutrients that may help lower the risk for heart disease, according to the Harvard School of Public Health.

Eggs are inexpensive

Eggs are affordable and should be a staple in your pantry, whether you are or a budget or not. You can store eggs in the refrigerator for about for 4 weeks after purchase, or you can freeze them for up to a year.

And, if you want to spend a little more, you can buy organic or free-range eggs instead of conventional eggs.

So many ways to enjoy eggs

And this, is why I love eggs for breakfast. There are just so many quick and easy ways to enjoy eggs. You can boil, scramble, or fry eggs or even try those fancy egg recipes out there.

One thing I can guarantee you is that, if you were to go on a 30-day egg breakfast challenge, you would find a different, but delicious recipe for every single day.

One of my absolute faves is this egg muffin recipe.

How to prepare the egg and mushroom recipe

Ingredients

• 4 large eggs
• 1 tablespoon butter
• Pinch of salt and pepper to taste
• 1 tablespoon chives, diced
• 1 cup cherry tomatoes, halved
• 1 clove garlic, diced
• 2 cups brown mushrooms
• 1 avocado

Directions

Sautéed mushrooms

Clean the mushrooms with a damp paper towel, and cut in half. A word of advice is that you should always buy whole mushrooms and slice them yourself because they stay fresh longer.

Over medium heat, melt half of the butter in a pan and toss in the mushrooms.

Let them brown for 5 minutes before turning and add garlic. Cook for 5 more minutes, stirring occasionally.

Remove from pan and dish out.

Place the pan back on the stove, and use the leftover grease to sauté the cherry tomatoes for 2 minutes and then remove and serve.

For the creamed eggs

Melt the remaining half of the butter in a pan over low to medium

Crack the eggs in a bowl and add salt and pepper. Whisk the eggs, slowly, until the mixture is thick and creamy and pour into the pan.

To stop the eggs from hardening, use a rubber spatula, and stir continuously. If the heat is too high, you can remove the pan from the stove and continue to stir until the eggs start to thicken.

Place the pan back on the stove for about 30 seconds and continue to stir until the eggs are creamy.

Remove from pan and serve immediately.

Garnish with the diced chives and enjoy.