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Kalyn's Kitchen

Scrambled Eggs with Mushrooms and Feta

Scrambled Eggs with Mushrooms and Feta make a perfect easy breakfast. And this tasty breakfast idea is low-carb, gluten-free, meatless, and South Beach Diet Phase One. Use Breakfast Recipes to find more recipes like this one.

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Scrambled Eggs with Mushrooms and Feta found on KalynsKitchen.com

It’s been a long time since I’ve posted a recipe for eggs, but I made these Scrambled Eggs with Mushrooms and Feta for breakfast this week and they really did taste amazing for such a simple low-carb breakfast recipe. If you’re getting up late on a weekend morning and need something good to eat, this would be just the ticket. I won’t be making anything like this today myself, because the Salt Lake Downtown Alliance Farmer’s Market starts today, and I’ll be there bright and early.

Making these eggs so they taste wonderfully mushroomy but still look good is an exercise in balance. If you get too much of the liquid from the mushrooms in the eggs, they turn an unappetizing shade of brown. On the other hand, you want some mushroom liquid to flavor the eggs. I wiped out the pan after I sauteed the mushrooms, but I did add a little mushroom juice when I added the mushrooms back into the egg mixture.

Scrambled Eggs with Mushrooms and Feta found on KalynsKitchen.com

Now about those scrambled eggs. There are only three main ingredients, but a lot of the rich flavor comes from the brown Crimini mushrooms. Cut them in fourths, or a little smaller. I almost always season my eggs with Spike Seasoning, a blend of lots of flavors that I think go perfectly with eggs. If you can’t find it where you live, you can get Spike at Amazon.com. Of course there is nothing like Feta cheese to make everything taste good. I used my favorite Feta cheese. (This is a tiny cutting board, in case you’re thinking that looks like a huge pile of Feta.)

More Tasty Breakfast Ideas with Feta and Eggs:

Kale and Feta Breakfast Casserole ~ Kalyn’s Kitchen
Spinach, Tomato, and Feta Frittata ~ Cupcakes and Kale Chips
Mini-Frittata for Two with Bacon, Green Onions, and Feta ~ Kalyn’s Kitchen
Scrambled Eggs with Garlic, Basil, and Feta ~ Amanda’s Cookin’
Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen

Scrambled Eggs with Sauteed Mushrooms and Feta

Scrambled Eggs with Mushrooms and Feta make a perfect easy breakfast.


  • 4-5 brown Crimini mushrooms (or use whatever type of mushrooms you have)
  • 1-2 tsp. olive oil (depending on your pan)
  • 3 eggs
  • 1/2 tsp. Spike (or more, to taste)
  • 1 oz. Feta cheese (about 2 T crumbled Feta)


  1. Wash mushrooms and cut in fourths or smaller if they’re large.
  2. Beat eggs with Spike seasoning.
  3. Heat 1 tsp. olive oil in nonstick frying pan and saute mushrooms until they’re starting to soften and brown, and liquid has mostly evaporated. Remove mushrooms from pan and put in bowl.
  4. Wipe pan with paper towel, then add another tsp. olive oil and heat over very low heat.
  5. Add eggs and immediately start to turn with plastic turner, scraping bottom and sides of pan continously for 1-2 minutes, until eggs seem about half cooked. (Timing will depend on how high you have the heat, but they should still be quite runny when you add the mushrooms.)
  6. Add mushrooms back into eggs, along with 1-2 tsp. of any accumulated juice which has drained out of mushrooms. Continue to stir and scrape pan about 1 minute more, until eggs are starting to set.
  7. Add half of Feta cheese, stir once, and turn off heat. Eggs will continue to cook after the heat is off, so be careful not to overcook. Scrambled eggs should be very soft.
  8. Remove eggs to serving plate, and sprinkle with rest of the Feta cheese and serve immediately.


Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a great breakfast for low-carb or low-glycemic eating plans, including any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    9 Comments on “Scrambled Eggs with Mushrooms and Feta”

  1. Pingback: Vegetarian Breakfast Omelette Muffins - Give Recipe

  2. Anonymous, you're welcome, and thank you too for those nice words about the blog!

  3. I found your site while looking up some south beach information. Wow! I am so glad I found it. South Beach really has helped me yet I will visit your site regularly. You just spiced up meals and created the variety I needed right now. Thanks for developing such a great and informational blog. It is one of the best blogs I have experienced.

  4. Scrambled eggs with mushrooms and feta sounds really tasty. I will have to make this. I think I might try it with some dill.

  5. BW, will try it but I made it a couple of times without wiping out the pan, and both times my eggs were quite brown. Maybe it’s the type of mushrooms? Are you using crimini mushrooms? They are darker than the usual white mushrooms. I didn’t have this problem with regular mushrooms, but I love the earthy flavor of the criminis. Anyway, isn’t this a great breakfast, whether the eggs are a little brown or not?

  6. You know kalyn, if you get your pan hotter, you may not have the mushroom juice to worry about. The recipe you describe is what I fix 4 out of seven mornings for breakfast…it’s fast and easy…get some oil with a tad…not a pad of butter real hot, do the mushrooms for a minute or too…no juice released add the eggs and feta, and voila…done deal. enjoy….bw

  7. Oops, that should say “right now”. Fingers are too fast for the brain.

  8. Christine, I’m laughing because I only wish I had cooked some lamb so I could post about it! I love lamb. Right I have no idea what I’m posting tomorrow!

  9. Aren’t we funny? Both posting eggs on the same day. I swear I didn’t know…
    You’re not by chance going to post some lamb tomorrow are you? I’ve got my draft already written. :))