Mushroom Cranberry Egg Scramble

American breakfast tables often welcome a savory scramble, and this one pairs earthy cremini mushrooms with tart fresh cranberries. Soft eggs fold in thyme and creamy goat cheese for a bright, herb-forward morning plate.

Serves 2 · 12 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 26g protein
• 12g carbs
• 30g fat
• 3.9g fiber

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Ingredients

• 1/2 cup fresh cranberries
• 8 oz cremini mushrooms
• 6 large eggs
• 2 cups baby spinach
• 1 small shallot
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp fresh thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup crumbled goat cheese
• 2 tbsp pepitas
• 1 tbsp chopped chives

Instructions

1. 1Wipe the mushrooms clean and slice them thin. Halve the fresh cranberries so they release juice quickly when heated. Finely mince the shallot.
2. 2Heat a 10-inch nonstick skillet over medium heat and add the olive oil plus half the butter. When the butter foams, add the shallot and cook 1 minute until fragrant.
3. 3Add the sliced mushrooms in an even layer. Let them sit undisturbed for 2 minutes to brown, then stir and continue cooking 4 to 5 minutes until golden and most moisture has cooked off.
4. 4Toss in the halved cranberries and thyme. Cook 2 minutes more until the berries soften at the edges and gloss the mushrooms with tart red juices. Season lightly with salt and pepper.
5. 5Push the mushroom-cranberry mixture to one side of the skillet. Drop in the remaining butter, then crack the eggs directly into the empty space and scramble gently with a spatula.
6. 6Cook the eggs over medium-low heat, folding slowly for 2 to 3 minutes until they form soft, glossy curds that are just set but still moist.
7. 7Fold the spinach into the eggs and mushrooms so the leaves wilt from residual heat, about 30 seconds. Taste and adjust seasoning.
8. 8Divide the scramble between warm plates. Top with crumbled goat cheese, pepitas, and chives. Serve right away while the cranberries still pop with brightness against the savory eggs.