Mushroom Swiss and Steak Scramble | High Protein Breakfast
This meaty protein packed breakfast scramble has all the goodness of steak and eggs in a single pan. Tender slices of steak, fried shiitake mushrooms, sauteed onions, and melted Swiss cheese over a bed of fluffy scrambled eggs.
A hearty low carb high protein breakfast that will leave you satisfied all day. Ready in under 25 minutes, this simple low carb breakfast is perfect for lazy weekend mornings.
Each serving has only 5.5g net carbs and packed with 30g of protein, this lazy keto breakfast scramble has everything you need to start your day.
Why Shitake, Swiss, and Steak Scramble Works
- The beautiful caramelization on the onions, and the buttery umami flavour from the shiitake mushrooms compliments the steak and fluffy scrambled eggs.
- Swiss cheese is creamy and slightly nutty, tying everything together nicely.
- Very low in carbohydrates, and high in protein, most of the calories in this keto friendly breakfast come from semi-carnivore friendly foods.
- This low carb breakfast scramble is full of meaty umami flavours that will leave you feeling satisfied all day.
What You Need to Know About This Low Carb Scramble
Below is a deep dive into the steps and ingredients of this one pan low carb breakfast. If you are ready to make these scrambled eggs now, use the jump to recipe button below.
The Steak
You can use fresh steak or leftover steak for this breakfast scramble. The better quality the steak, the more tender and juicy it will be.
For me, the 3 best choices in order are ribeye, striploin, and filet mignon. But use what you have and what you like for this protein packed breakfast.
Cooking the Steak
You’ll want to cook the steak first, and have it resting while you prepare the rest of this low carb breakfast.
Since this recipe is prepared stove top, it’s best to pan sear the steak. You can then use the juices leftover in the pan to saute the onions and mushrooms.
How to Cook the Perfect Pan Seared Steak
- Season the steak liberally with salt and pepper
- Add high heat oil like avocado oil of beef tallow to a skillet over high heat until it’s screaming, nearly smoking hot.
- Carefully lay the steak in the pan, it should sizzle a lot. If it doesn’t sizzle it’s not hot enough.
- Press the steak lightly into the pan for a few seconds and let the steak sear without touching it too much. My general rule of thumb for medium rare steak is 2 minutes per side, per inch of thickness. When in doubt use a meat thermometer.
- For medium-rare pull the steak out of the pan when the internal temperature is 120-125°F [49-52°C]. The steak will reach the target temperature of 130°F [54°C] while it is resting.
- Flip the steak to sear the other side, in the final 30 seconds of cooking, add a knob of butter to the pan, once it begins to bubble and foam, carefully tip the pan and spoon butter over top of the steak repeatedly.
- Once you are finished searing both sides, remove the steaks to a cooling rack or cutting board and let them rest for 5 -10 minutes before slicing.
TIP: Resting your steak on a wire cooling rack instead of a cutting board will keep the crust on the bottom from getting too soft since it won’t be sitting in the juices.
The Mushrooms
There are so many wonderful mushrooms you can use for this recipe. Shiitake mushrooms are so rich, buttery, and meaty they are a perfect choice for this steak and egg breakfast skillet.
Feel free to use any mushrooms you enjoy. Some excellent substitutions for shiitake are:
- Portobello
- Oyster mushrooms
- Porcini
- Cremini
- Baby Bello Mushroom
What’s most important is that you brown the mushrooms properly so that they have that toasted nutty flavour.
Tough woody stems like those on shiitake mushrooms should be removed before cooking.
The Cheese
Swiss cheese naturally pairs with mushrooms and caramelized onions due to its mild nutty flavour and slightly sweet finish. It’s not overpowering and the creamy texture works well with the meaty cuts of steak.
If you don’t like Swiss cheese here are some great cheese options for this breakfast scramble:
- Gouda
- White cheddar
- Monterrey Jack
- Havarti
- Mozzarella
Cooking Fluffy Scrambled Eggs
The foundation of this low carb breakfast is a bed of fluffy, cheesy, scrambled eggs.
Eggs are a low carb super food. Packed with beneficial vitamins, minerals, and fats, eggs are a complete protein, and highly nutritious. Eggs should be part of every well balanced low carb diet.
For more information about the Health Benefits of Eggs check out this excellent a surprisingly progressive article by WebMD.
When making scrambled eggs it’s important to make sure they are light, fluffy, and properly cooked.
Tips for cooking light and fluffy scrambled eggs
- Don’t overcook the eggs. They cook fast, they should be one of the last ingredients added to the pan along with the cheese.
- Don’t under season. Eggs are delicious but they need a little help, make sure they are properly seasoned with salt and pepper.
- Remove the ingredients from the pan and cook the scrambled eggs separately before adding back the mushrooms, onions, and steak to keep the eggs fluffy.
- Serve hot. If you are serving this as part of a larger breakfast, make the eggs near the end and serve them right away. No one wants to eat eggs that have been sitting out.
Quick Answers to Common Questions
Some simple answer to frequently asked questions about making the perfect scrambled eggs.
Should I add milk to scrambled eggs?
This is a topic of much debate. I make them with or without, and I like both. But the far superior method used in this recipe is to add some sour cream or crème fraiche before scrambling the eggs, its light and slightly tangy, which leads to delicious and fluffy scrambled eggs.
Do I scramble the eggs before adding them to the pan?
You can scramble them in the pan if you wish but the egg white and the yolk will not fully combine. For best results whisk them thoroughly before adding them to the pan.
How do I avoid over cooking scrambled eggs?
Eggs cook fast and they go from well cooked to over cooked even quicker. To avoid over cooking scrambled eggs make sure you are staying near the pan, don’t walk away and do something else. Stir to keep the eggs moving, and most importantly remove the eggs from the heat just before they are cooked to your liking. They will continue to cook even after they are off the heat.
How do you know when scrambled eggs are done?
The best way to know when scrambled eggs are done is to pay attention to the texture and firmness. Scrambled eggs should be light yellow, and soft to the touch. There should be no signs of uncooked egg, or noticeably runny portions of egg left.
Will scrambled eggs keep in the fridge/how long in the fridge
Leftover cooked scrambled eggs can be stored in the fridge in a sealed container for 3 to 4 days.
Recipe Card
Mushroom and Swiss Steak and Eggs Scramble
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Equipment
- cast iron skillet
- Knife and Cutting Board
Ingredients
- 8 oz steak ribeye, filet, striploin, etc.
- salt and pepper to season
- 3 tablespoons avocado oil or another high heat oil for frying
- 2 sprigs rosemary fresh
- 4 tablespoons butter divided
- 1 medium onion sliced thick
- 8 large shiitake mushrooms stems removed and sliced
- 1 teaspoon Worcestershire sauce
- 6 large eggs
- 2 tablespoons sour cream
- ⅓ cup swiss cheese shredded or cubed
Instructions
- Pan Sear the steak. Season the steak liberally with salt and pepper. Add oil to a skillet over medium-high to high heat and let it get nice and hot. It should be nearly smoking hot. Lay the steak in the skillet and sear for 2 minutes, per inch of thickness per side for medium rare. When in doubt use a meat thermometer. In the last minute of cooking on the second side, add a knob (2 tablespoons) of butter and a sprig of fresh rosemary to the the pan. Once the butter is melted and bubbling, gently tip the pan and spoon butter over the top of the steak repeatedly. Remove the steak to rest on a wire rack or cutting board.8 oz steak, salt and pepper, 2 sprigs rosemary, 4 tablespoons butter
- Saute the onions. In the same pan, lower the heat to medium and add the sliced onions. Season with salt and pepper and saute until the onions soften and begin to brown. Add a dash of Worcestershire sauce and continue to cook until the onions are golden brown.salt and pepper, 1 medium onion, 1 teaspoon Worcestershire sauce
- Sauté the mushrooms. Once the onions are browned, add the sliced shiitake mushrooms and the remaining butter if necessary. Sauté the mushrooms until both sides are golden brown. Remove the onions and mushrooms from the pan and set aside.8 large shiitake mushrooms, 4 tablespoons butter
- Scramble the eggs, and cook. Beat the eggs with the sour cream until light and fluffy. Pour into the pan, and cook stirring with a spatula until they are nearly finished. They should be soft and fluffy without any noticeably runny or raw portions. Add the shredded Swiss cheese, sauteed onions, and mushroom, stir to combine. Remove them from the heat just before they are done to your liking, they will. Continue to cook off the heat.6 large eggs, 2 tablespoons sour cream, ⅓ cup swiss cheese
- Add the steak and serve hot. Once the steak is properly rested, sliced into thin pieces. Top the eggs with slices of steak, fresh parsley, and season to taste with salt and pepper. Serve as a part of a satisfying low carb high protein breakfast.
Notes
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer
Enjoy!
