I love a good breakfast but during the week it isn’t something I want to spend a lot of time making. Creamy Mushroom Scrambled Eggs are a perfect quick and easy breakfast recipe.
I have been trying to make sure I get a good breakfast but as healthy as eggs are, they can get boring and bland. I love finding quick easy ways to jazz them up and my homemade mushroom soup is perfect for making creamy mushroom scrambled eggs.
I prefer using the cast iron skillet for scrambled eggs so I start by melting a bit of butter in the pan first. Then I beat the eggs together really well and dump them into the hot pan. Once the eggs are almost done I spoon in the mushroom soup, give the eggs a few more minutes, and breakfast is ready.
PrintCreamy Mushroom Scrambled Eggs
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: 1 1x
Ingredients
Scale
- 2 eggs
- 2 tablespoons cream of mushroom soup
- 1 teaspoon butter
Instructions
- Add butter to a small frying pan and heat over medium.
- Beat eggs in a bowl until frothy.
- Once the pan is good and hot, add the eggs, stirring them frequently.
- When the eggs are almost finished, add the mushroom soup.
- Mix in as you continue stirring the eggs.
- Serve immediately.
More Easy Breakfast Recipes
I grew up on this Cream of Mushroom and eggs, we didn’t have alot of money when my parents divorced so my dad would throw things together to make ends meet. This was one of the dishes, we are talking 40 years ago. It’s crazy to see a recipe as my own husband won’t even Tru it. I am grateful that others like this, I truly still make it when I’m missing g my dad like today, he is a military disabled veteran, so thank you for letting me state what I feel.
Soncerely,
Mandy Jane Byer
Thank you for sharing your story of how special this recipe is to you.