This Mushroom and Goat Cheese Scramble is a creamy, earthy, and luxurious twist on classic scrambled eggs. It combines savory sautéed mushrooms with tangy goat cheese for a satisfying meal in just 15 minutes. Perfect for any time of day, this mushroom and goat cheese scramble feels special yet is simple enough for a quick breakfast or elegant brunch.
Love Mushroom and Goat Cheese Scramble? So do we! If you're into Savory Breakfast or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Mushroom and Goat Cheese Scramble
- Creamy & luxurious: Goat cheese melts into soft, tangy pockets.
- Earthy & savory: Golden mushrooms add deep umami flavor.
- Versatile & customizable: Use any mushrooms or fresh herbs you like.
- Perfect any time: Great for breakfast, brunch, or a quick dinner.
Ingredients & Tools
- 4 large eggs
- 2 tbsp whole milk or heavy cream
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 150 g cremini mushrooms, sliced
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 60 g soft goat cheese, crumbled
- 1 tbsp fresh chives, chopped
- Salt and freshly ground black pepper, to taste
Tools: Non-stick skillet, mixing bowl, whisk, spatula
Notes: Using whole milk or cream adds richness and a custardy texture. Don’t skip the shallot and garlic—they build a flavorful foundation.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 19 g |
| Fat: | 24 g |
| Carbs: | 6 g |
| Fiber: | 1 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Use a non-stick skillet if you have one. It makes cleanup a breeze and ensures your eggs don’t stick or scramble unevenly. A good non-stick surface gives you that smooth, creamy texture without any fuss.
- Don’t overcrowd the mushrooms. If you pile too many into the pan at once, they’ll steam instead of sautéing properly. You want them to develop a nice golden-brown color, which adds so much flavor to the final dish.
- Let your goat cheese come to room temperature. Cold goat cheese straight from the fridge can be a bit stubborn to crumble. Letting it sit out for 10–15 minutes makes it easier to work with and ensures it melts beautifully into the eggs.
- Season your eggs just before cooking. Adding salt too early can break down the proteins and make the eggs watery. Wait until you’re ready to pour them into the pan for the best texture.
How to Make Mushroom and Goat Cheese Scramble
Step 1: Start by prepping your ingredients. Slice the mushrooms evenly—not too thick, not too thin—so they cook at the same rate. Finely chop the shallot and mince the garlic, and have your goat cheese crumbled and ready to go. Crack the eggs into a bowl, add the milk or cream, and whisk until they’re well combined but not frothy. You’ll notice the mixture should be uniform in color, with no streaks of white or yolk separate.
Step 2: Heat a non-stick skillet over medium heat and add the olive oil and butter. Once the butter has melted and starts to foam slightly, add the sliced mushrooms. Let them cook without stirring for a couple of minutes to develop some color. You should hear a gentle sizzle—that’s how you know the pan is hot enough. After 2–3 minutes, give them a stir and continue cooking until they’re golden brown and have released their moisture.
Step 3: Add the chopped shallot to the pan and sauté for another minute until it becomes translucent and fragrant. Then, stir in the minced garlic and cook for just 30 seconds more—you don’t want the garlic to burn, or it’ll turn bitter. The aroma at this stage should be absolutely heavenly, with the mushrooms, shallot, and garlic mingling together beautifully.
Step 4: Reduce the heat to medium-low and pour the egg mixture into the skillet. Let the eggs sit for about 20–30 seconds until they just begin to set around the edges. Then, using a spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow into the empty space. The trick is to take it slow—this isn’t a race.
Step 5: When the eggs are about halfway set—still quite wet on top—sprinkle most of the crumbled goat cheese over the top. Reserve a little for garnish if you like. Continue folding gently, letting the cheese melt into soft, creamy pockets throughout the scramble. You’ll notice the texture becomes velvety and rich almost instantly.
Step 6: Just before the eggs are fully cooked—they should still look a bit moist—remove the pan from the heat. The residual heat will finish cooking them perfectly without overdoing it. Season with salt and pepper to taste, and fold in most of the fresh chives, saving a few for garnish. Serve immediately while everything is warm and dreamy.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 1 day.
- Freezer: Not recommended—scrambled eggs become watery when thawed.
- Reviving: Gently reheat in a non-stick pan over low heat, stirring lightly.
Serving Suggestions
Complementary Dishes
- Buttery sourdough toast — The crisp, chewy texture and rich flavor of sourdough are perfect for soaking up any extra creamy egg and mushroom goodness. It adds a lovely contrast to the soft scramble.
- Simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon dressing cut through the richness of the eggs and goat cheese beautifully. It’s a refreshing side that balances the dish.
- Roasted cherry tomatoes on the vine — Sweet, slightly caramelized tomatoes add a burst of color and acidity that complements the earthy mushrooms and tangy cheese. They’re easy to roast while you prepare the scramble.
Drinks
- Freshly brewed coffee — A rich, medium-roast coffee provides a robust contrast to the creamy, savory notes of the scramble. It’s a classic pairing that just feels right for a leisurely morning.
- Earl Grey tea with a splash of milk — The bergamot aroma in Earl Grey adds a floral, citrusy note that lifts the earthy flavors of the mushrooms. It’s elegant and soothing.
- Sparkling water with a twist of lemon — The effervescence cleanses the palate between bites, while the lemon enhances the fresh herbs in the dish. It’s light, refreshing, and incredibly simple.
Something Sweet
- Mixed berry compote with yogurt — The sweet-tart berries and cool, creamy yogurt provide a lovely finish after the savory scramble. It feels indulgent but still light and fresh.
- Almond croissant — Buttery, flaky, and just a little sweet, an almond croissant is a decadent treat that pairs wonderfully with the earthy notes of the scramble. Perfect for a special brunch.
- Dark chocolate and orange biscotti — The bitter chocolate and bright citrus notes are a sophisticated way to end the meal. They’re great for dipping into your coffee or tea.
Top Mistakes to Avoid
- Mistake: Cooking over high heat. If the pan is too hot, the eggs will cook too quickly and become rubbery. Low and slow is the way to go for a tender, creamy scramble.
- Mistake: Over-stirring the eggs. Constant stirring breaks the curds into tiny, dry pieces.
Mushroom And Goat Cheese Scramble
Make a creamy, savory Mushroom and Goat Cheese Scramble in just 15 minutes. Perfect for breakfast, brunch, or a quick dinner. Get the easy recipe here!
Ingredients
For the Ingredients
-
4 large eggs
-
2 tbsp whole milk or heavy cream
-
1 tbsp unsalted butter
-
1 tbsp olive oil
-
150 g cremini mushrooms (sliced)
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1 small shallot (finely chopped)
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1 garlic clove (minced)
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60 g soft goat cheese (crumbled)
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1 tbsp fresh chives (chopped)
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Salt and freshly ground black pepper (to taste)
Instructions
-
Start by prepping your ingredients. Slice the mushrooms evenly—not too thick, not too thin—so they cook at the same rate. Finely chop the shallot and mince the garlic, and have your goat cheese crumbled and ready to go. Crack the eggs into a bowl, add the milk or cream, and whisk until they’re well combined but not frothy. You’ll notice the mixture should be uniform in color, with no streaks of white or yolk separate.01
-
Heat a non-stick skillet over medium heat and add the olive oil and butter. Once the butter has melted and starts to foam slightly, add the sliced mushrooms. Let them cook without stirring for a couple of minutes to develop some color. You should hear a gentle sizzle—that’s how you know the pan is hot enough. After 2–3 minutes, give them a stir and continue cooking until they’re golden brown and have released their moisture.02
-
Add the chopped shallot to the pan and sauté for another minute until it becomes translucent and fragrant. Then, stir in the minced garlic and cook for just 30 seconds more—you don’t want the garlic to burn, or it’ll turn bitter. The aroma at this stage should be absolutely heavenly, with the mushrooms, shallot, and garlic mingling together beautifully.03
-
Reduce the heat to medium-low and pour the egg mixture into the skillet. Let the eggs sit for about 20–30 seconds until they just begin to set around the edges. Then, using a spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow into the empty space. The trick is to take it slow—this isn’t a race.04
-
When the eggs are about halfway set—still quite wet on top—sprinkle most of the crumbled goat cheese over the top. Reserve a little for garnish if you like. Continue folding gently, letting the cheese melt into soft, creamy pockets throughout the scramble. You’ll notice the texture becomes velvety and rich almost instantly.05
-
Just before the eggs are fully cooked—they should still look a bit moist—remove the pan from the heat. The residual heat will finish cooking them perfectly without overdoing it. Season with salt and pepper to taste, and fold in most of the fresh chives, saving a few for garnish. Serve immediately while everything is warm and dreamy.06
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