Mushroom & Tomato Breakfast Scramble

Breakfast

Jun 14

Written By Ginna

⏱️ Prep Time: 5 minutes • 🍳 Cook Time: 10 minutes

Scrambled eggs are something I frequently circle back to for breakfast. This version has sautéed mushrooms, jammy cherry tomatoes, melty Swiss cheese, and thick slices of buttery Italian bread on the side. It is a quick and easy weekday meal, and also great for a slower weekend.

Jump to Recipe

*Scrambled eggs with mushrooms, cherry tomatoes, melted Swiss cheese, and buttered Italian toast alongside coffee.*

The mushrooms cook down first so they get golden and savory before the eggs go in. I like using Italian seasoning and garlic powder here because it gives the scramble that diner-style flavor without needing a ton of ingredients.

The cherry tomatoes soften as they cook and burst slightly into the eggs, which adds a little sweetness and keeps the scramble from feeling too heavy. Swiss melts really nicely into the eggs too. It gives everything a creamy texture without overpowering the vegetables.

I usually make this on slower mornings or work-from-home days when I have ten extra minutes to stand at the stove. The toast is important. I like thick slices of Italian bread with salted butter while the eggs are still hot.

Ingredients

🍽️ Servings: 1 • 🔥 Calories/Serving: 520 • 💪 Protein/Serving: 25g

For the scramble

3 eggs
1/2 cup sliced mushrooms
1/2 cup cherry tomatoes, halved
1/4 cup shredded Swiss cheese (or 1 slice)
1 teaspoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste

For the toast

2 slices Italian bread
1 tablespoon butter

Steps

Step 1

Heat the olive oil in a nonstick skillet over medium heat. Add the mushrooms and cook for 4 to 5 minutes until softened and lightly golden.

Step 2

Add the cherry tomatoes to the skillet. Season with garlic powder, Italian seasoning, salt, and black pepper. Cook for 2 to 3 minutes until the tomatoes soften and begin to burst.

Step 3

Crack the eggs into a bowl and whisk until fully combined.

Step 4

Lower the heat slightly and pour the eggs into the skillet. Stir slowly with a spatula as the eggs cook so the curds stay soft.

Step 5

Once the eggs are mostly set but still slightly glossy, sprinkle in the Swiss cheese, or tear the slice into a few pieces and scatter it over the eggs. Fold the eggs gently until the cheese melts.

Step 6

Toast the Italian bread until golden. Spread with butter while still warm.

Step 7

Serve the scramble immediately with the buttered toast and coffee if you are doing the full breakfast setup.

Make it your own!

🍄 Add Spinach
Toss a handful of spinach into the pan with the tomatoes. It cooks down quickly and works really well with the Swiss cheese.
🌶️ Make it spicy
Add red pepper flakes or a few dashes of hot sauce before serving.
🥓 Add bacon or sausage
Crispy bacon or breakfast sausage make this feel a little heartier if you want a bigger brunch situation.
🧀 Swap the cheese
Mozzarella, provolone, or sharp cheddar all work here if you do not have Swiss.