Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms – A Cozy Breakfast

Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms

Cozy Comfort Food for Busy Weeknights

As a busy home cook and food blogger, I’m always on the lookout for quick, satisfying meals that are easy to make but still feel special. That’s exactly how I stumbled upon this Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms recipe – it’s become a new go-to for those nights when I’m craving something comforting but don’t have a ton of time to spare.

I first made this dish a few months ago when I was hosting a small dinner party for some close friends. I wanted to serve something that felt elevated but still came together in a flash, and this bagel creation fit the bill perfectly. The combination of fluffy scrambled eggs, earthy sautéed mushrooms, and a toasted bagel was an absolute hit, and my friends were raving about it all night.

Since then, I’ve made this recipe countless times, and it’s become a staple in my household. It’s the perfect breakfast, lunch, or dinner – you can easily whip it up on a busy weeknight, but it also makes a lovely brunch or light supper. And the best part? It’s endlessly customizable to suit your tastes and preferences. Follow me on DianaCookingE on Pinterest to see how I’ve put my own spin on it over the seasons.

Why This Recipe Works

There are a few key reasons why this Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms recipe is such a winner in my book. First and foremost, it’s incredibly quick and easy to make – the whole thing comes together in just about 20 minutes, start to finish. That means it’s perfect for those nights when you’re short on time but still want a satisfying, home-cooked meal.

Secondly, the flavors and textures in this dish are absolutely divine. The fluffy, creamy scrambled eggs pair so beautifully with the earthy sautéed mushrooms, and the toasted bagel adds a lovely crunch and heartiness. It’s the perfect balance of comfort and sophistication.

Finally, this recipe is incredibly versatile. You can customize it in endless ways to suit your tastes or the ingredients you have on hand. It’s also easy to scale up or down, making it perfect for solo meals or feeding a crowd. What’s not to love?

Ingredients for Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms

• 4 large eggs
• 2 tablespoons unsalted butter, divided
• 8 ounces cremini or button mushrooms, sliced
• 2 tablespoons chopped fresh parsley (optional)
• Salt and freshly ground black pepper, to taste
• 2 bagels, toasted

Diana’s Tip: I like to use a combination of cremini and button mushrooms for the best flavor and texture, but you can absolutely use just one type if that’s what you have on hand.

Optional Add-Ins and Variations

One of the things I love most about this Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms recipe is how easy it is to customize it to your liking. Here are some of my favorite ways to switch it up:

• Cheese: A sprinkle of shredded cheddar, Swiss, or pepper jack cheese adds a lovely creamy element.
• Herbs: In addition to the parsley, try adding some chopped chives, thyme, or dill for extra flavor.
• Spices: A pinch of smoked paprika, garlic powder, or red pepper flakes can give the dish a nice kick.
• Veggies: Sautéed spinach, roasted red peppers, or caramelized onions would all be delicious additions.
• Protein: For a heartier meal, you can add cooked crumbled sausage or bacon to the scrambled eggs.

How to Make Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms

Alright, let’s get cooking! This Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms recipe comes together in just a few simple steps:

1. In a medium nonstick skillet, melt 1 tablespoon of the butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are tender and lightly browned. Transfer the sautéed mushrooms to a plate and set aside.
2. In a small bowl, beat the eggs with a fork until well combined. Season with a pinch of salt and pepper.
3. Diana’s Tip: For extra fluffy scrambled eggs, add a splash of milk or cream to the beaten eggs before cooking.
4. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Pour in the beaten eggs and let them sit for 20-30 seconds to set the bottom. Then, use a spatula to gently push the eggs from the edges of the pan toward the center, tilting the pan to allow the uncooked egg to flow to the edges. Repeat this process until the eggs are softly scrambled, about 2-3 minutes total.
5. Remove the pan from the heat and stir in the sautéed mushrooms. Taste and adjust seasoning as needed.
6. To serve, divide the scrambled egg and mushroom mixture evenly between the toasted bagel halves. Garnish with chopped fresh parsley, if desired.

Common Mistakes to Avoid

While this Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms recipe is pretty straightforward, there are a few common mistakes to watch out for:

• Overcooking the mushrooms: Be sure not to let the mushrooms go for too long, or they’ll become rubbery and dry. Keep an eye on them and remove them from the heat as soon as they’re tender and lightly browned.
• Overbeating the eggs: Gently beating the eggs with a fork is all you need – don’t over-whisk them, or they’ll become tough and rubbery.
• Cooking the eggs for too long: Scrambled eggs should be soft and creamy, not dry and rubbery. Remove them from the heat as soon as they’re just set.

My Tested Substitutions

One of the things I love about this recipe is how easy it is to swap in different ingredients based on what you have on hand. Here are some of my favorite tested substitutions:

• Mushrooms: Instead of cremini or button mushrooms, you can use shiitake, oyster, or even portobello mushrooms.
• Bread: While a toasted bagel is delicious, you can also use an English muffin, a slice of toast, or even a croissant.
• Herbs: Parsley is my go-to, but you can use basil, chives, or even a bit of minced rosemary or thyme.
• Cheese: Cheddar, Swiss, and pepper jack are all great, but you can also try feta, goat cheese, or even a sprinkle of Parmesan.

How to Customize This Recipe

As I mentioned, one of the best things about this Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms recipe is how endlessly customizable it is. Here are a few ideas to get you started:

• Vegetarian/Vegan: For a vegetarian version, simply omit the butter and use olive oil instead. For a vegan version, use a plant-based milk or cream in the scrambled “eggs” and skip the dairy altogether.
• Gluten-Free: Use a gluten-free bagel or bread of your choice.
• Breakfast, Lunch, or Dinner: This dish works equally well for any meal of the day – serve it up for breakfast, pack it for lunch, or enjoy it as a light dinner.
• Party Appetizer: For a crowd-pleasing appetizer, serve the scrambled egg and mushroom mixture on small toasted bagel bites or crostini.

How I Like to Serve It

Personally, I love to enjoy this Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms for a cozy weekend breakfast or brunch. There’s something so comforting and satisfying about the combination of the fluffy eggs, earthy mushrooms, and toasted bagel. I also like to make it for a quick and easy weeknight dinner – it’s the perfect solution when I’m craving something hearty but don’t want to spend hours in the kitchen.

Meal Prep & Storage Instructions

One of the best things about this recipe is that it’s super easy to make ahead and reheat. Here are my top tips for meal prepping and storing this Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms:

• The scrambled egg and mushroom mixture can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• To reheat, simply transfer the mixture to a skillet and warm it over medium heat, stirring occasionally, until heated through.
• The toasted bagels can be stored in an airtight bag or container at room temperature for up to 5 days.
• For best results, assemble the sandwiches just before serving to prevent the bagels from getting soggy.
• This recipe does not freeze well, as the texture of the scrambled eggs can become rubbery when thawed.

Nutritional Breakdown

Here’s the approximate nutritional breakdown for one serving of this Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms:

• Calories: 360
• Protein: 17g
• Carbohydrates: 41g
• Fat: 16g
• Fiber: 3g

Final Thoughts

I hope you’ll give this Delicious Bagel with Scrambled Eggs & Sautéed Mushrooms recipe a try! It’s truly one of my go-to weeknight meals, and I know you’ll love it just as much as I do. The combination of fluffy eggs, earthy mushrooms, and a toasted bagel is simply unbeatable. Plus, it’s so easy to customize to your tastes and preferences. What are you waiting for? Follow me on DianaCookingE on Pinterest and let me know how you make this recipe your own!