Creamy Mushroom & Herb Scramble is a rich, savory low-carb breakfast made with fluffy eggs, sautéed mushrooms, and fresh herbs for a warm, satisfying start without the carbs. This Creamy Mushroom & Herb Scramble recipe delivers fast prep, high protein, and deep comforting flavor perfect for busy mornings, weight loss, meal prep, and anyone craving a simple, indulgent keto breakfast that hits the spot every time.

About This Recipe

Some mornings call for something more than just “quick fuel.” You want something warm, creamy, and actually worth sitting down for — and that’s exactly what this Creamy Mushroom & Herb Scramble delivers. It’s rich but balanced, flavorful yet simple enough to make before the coffee even kicks in.

The base is a slow-cooked scramble made with eggs and heavy cream, whisked just enough to get that velvety texture. The mushrooms bring a deep, earthy note, cooked until golden in butter with a touch of garlic to give them that irresistible aroma. Fresh herbs like parsley, chives, or thyme brighten everything up so it doesn’t feel heavy — just cozy and satisfying.

What makes this recipe different from a regular scramble is technique: low heat, patience, and constant movement. The eggs cook slowly, forming soft curds that stay glossy instead of dry. When you fold the mushrooms and herbs in at the end, you get a perfectly balanced bite — creamy, savory, and full of texture.

This dish works any time of day. Make it for breakfast, pair it with bacon for brunch, or even serve it as a light dinner. It’s one of those rare keto recipes that looks as luxurious as it tastes, and all it takes is a pan, a whisk, and ten quiet minutes.

Why You’ll Love This Recipe

Soft, creamy texture — not rubbery eggs
Full of flavor from butter, garlic, and herbs
Only 3 g net carbs per serving
Done in under 10 minutes
Perfect for breakfast, brunch, or light dinner

Ingredients

4 large eggs
2 tbsp heavy cream
1 tbsp butter (plus extra for mushrooms)
3.5 oz mushrooms, sliced (button or cremini)
1 clove garlic, minced
1 tbsp chopped fresh parsley
1 tsp chopped chives or thyme
Salt & pepper, to taste

Instructions

Sauté mushrooms: Heat a little butter in a pan over medium heat. Add mushrooms and cook until golden, about 4–5 minutes. Add garlic, cook 30 seconds more. Remove from pan and set aside.
Whisk eggs: In a bowl, whisk eggs, heavy cream, salt, and pepper until smooth.
Cook slowly: Lower heat to medium-low, add butter, and pour in the eggs. Stir constantly with a spatula, pushing from edges to center until just set but still glossy.
Add mushrooms: Fold in the sautéed mushrooms and herbs. Stir gently until combined and creamy.
Serve: Plate immediately, garnish with extra herbs, and enjoy warm.

Nutrition (per serving)

Calories: 320
Fat: 27 g
Protein: 17 g
Net Carbs: 3 g

FAQ

Can I use cream cheese instead of cream?
Yes, but add it at the end — otherwise it can separate during cooking.
Can I make this dairy-free?
Use olive oil and coconut cream instead of butter and cream.
Which mushrooms are best?
Cremini or baby bella for flavor, but plain white mushrooms work fine.
How do I keep eggs creamy?
Cook low and slow — once they look almost done, remove from heat. They’ll finish cooking in the pan.

Variations & Substitutions

Add grated parmesan or goat cheese for richness.
Swap mushrooms for spinach or zucchini.
Add chili flakes for a gentle heat.
Serve with smoked salmon for a fancier brunch.

Serving Suggestions

Serve with crispy bacon or avocado slices for a full breakfast. Add a sprinkle of extra herbs or a drizzle of melted butter right before serving for that “restaurant finish.”

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