Sautéed Mushroom and Spinach with Fried Eggs and Cheddar
A simple, protein-packed breakfast featuring tender mushrooms and spinach cooked with eggs and melted cheddar for a satisfying morning meal. This american-inspired breakfast (low-carb) ready in about 20 minutes combines large eggs, mushrooms, spinach into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 260 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 30g mushrooms
- 30g spinach
- 1 tbsp butter
- 25g cheddar cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a non-stick skillet over medium heat, melt 1 tbsp butter. Add 30g sliced mushrooms and cook for 3 minutes until softened, then add 30g fresh spinach and cook for 1 minute until wilted.
- Step 2: Crack 4 large eggs into the skillet, spacing them apart. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 3-4 minutes until whites are set but yolks remain runny.
- Step 3: Sprinkle 25g shredded cheddar cheese over the eggs and cover the skillet with a lid for 1 minute to melt the cheese. Remove from heat and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Mushroom and Spinach with Fried Eggs and Cheddar take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Sautéed Mushroom and Spinach with Fried Eggs and Cheddar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Sautéed Mushroom and Spinach with Fried Eggs and Cheddar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Mushroom and Spinach with Fried Eggs and Cheddar for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Mushroom and Spinach with Fried Eggs and Cheddar low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! So easy and delicious for breakfast.
- ★★★★★
This recipe was a hit with my family! The mushrooms and spinach were perfectly cooked.
- ★★★★☆
Slightly bland without extra seasoning, but the cheddar made it great.
