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    You are in: Home / Recipes / Mushrooms & Scrambled Eggs on Toast Recipe
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    Mushrooms & Scrambled Eggs on Toast

    Mushrooms & Scrambled Eggs on Toast. Photo by BrittanyS

    1/1 Photo of Mushrooms & Scrambled Eggs on Toast

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    2 mins

    8 mins

    BrittanyS's Note:

    My first "Mushroom Monday Challenge" breakfast recipe. Quick and easy to prepare, this recipe will give you an energy boost to start the day. Protein from the eggs, and B Vitamins from the mushrooms will keep you going all the way to lunch. Makes a great diet friendly breakfast.

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    Ingredients:

    Serves: 1

    Yield:

    toast

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil in pan on medium-high heat for about 30 seconds. If you are using a pan that is not non-stick you may wish to add more oil to prevent mushrooms from sticking.
    2. 2
      Add mushrooms to hot oil, and saute for 3-4 minutes until brown. For crispy mushrooms, saute an additional minute.
    3. 3
      Remove mushrooms from pan, set aside.
    4. 4
      Beat egg with milk and water. Add to the same pan used to saute the mushrooms. Cook until eggs are scrambled, light, and fluffy, about 3 minutes.
    5. 5
      While the eggs cook, place bread in toaster and toast.
    6. 6
      Place toast on plate, top with sauteed mushrooms, scrambled eggs and cheese, if desired. Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Mushrooms & Scrambled Eggs on Toast

    Serving Size: 1 (212 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 301.6
     
    Calories from Fat 165
    54%
    Total Fat 18.3 g
    28%
    Saturated Fat 7.1 g
    35%
    Cholesterol 231.7 mg
    77%
    Sodium 502.8 mg
    20%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.1 g
    12%
    Protein 17.3 g
    34%

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