Description

Start your morning with this warm, comforting Savory Scrambled Egg Plate with Mushrooms and Roasted Tomato. This quick breakfast idea is rich in protein and flavor, making it perfect for busy weekdays or a relaxed brunch. Creamy scrambled eggs, earthy sautéed mushrooms, and juicy roasted tomatoes come together in a wholesome, balanced plate. Whether you’re looking for healthy breakfast ideas, a new food idea for meal prep, or a satisfying dinner recipe, this easy recipe checks every box.

Ingredients

4 large eggs

1/4 cup whole milk or cream

Salt and black pepper to taste

1 tbsp unsalted butter

1 cup sliced mushrooms (cremini or button)

1 tbsp olive oil

1/2 tsp garlic powder (optional)

6 cherry tomatoes, halved

Fresh parsley for garnish (optional)

Instructions

Cook the mushrooms: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté 6-8 minutes until golden. Season with garlic powder, salt, and pepper. Set aside.
Roast the tomatoes: In the same or separate skillet, place halved cherry tomatoes cut side down. Roast for 3-4 minutes until softened and slightly caramelized.
Scramble the eggs: Whisk eggs with milk or cream. Melt butter in a nonstick skillet over low heat, then add eggs. Stir slowly until softly set and creamy.
Assemble: Plate eggs with mushrooms and tomatoes. Garnish with parsley and extra black pepper if desired.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast