Scrambled Eggs with Oyster Mushrooms and Garlic Scapes

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Scrambled Eggs with Oyster Mushrooms and Garlic Scapes recipe by Barefeet In The Kitchen

Soft scrambled eggs, tender oyster mushrooms, sweet caramelized onions and spicy garlic scapes became an instant favorite for breakfast. My husband and I both enjoyed this meal very much and we didn’t share a single bite with the kids.

As I was writing this recipe, I realized that a few years ago, I had never laid eyes on the last three things in the title of this point. Well, technically, I had enjoyed caramelized onions many times, but I had never made them at home.

Since I started making caramelized onions in the crockpot last year, they have appeared in many every day dishes. They are my favorite vegetable to keep in the freezer. Simply thaw what you need and add it to just about any meal.

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Scrambled Eggs with Oyster Mushrooms and Garlic Scapes recipe by Barefeet In The Kitchen

I couldn’t resist topping our eggs with minced garlic scapes as well. Garlic scapes are the tops of hard neck garlic. They are removed in the spring, in order to allow the garlic bulb to develop instead of just the curly green stem.

We were at our cabin this year, when my brother’s garlic scapes were ready to be cut. He brought over a large bag full of them and I’ve been playing with them all week.

Garlic scapes are very garlicky when raw, but the heat mellows dramatically when they are heated. I wanted just a tiny bit of a garlic bite to this dish, so I left them raw and tossed a very small amount of minced scapes on top of our eggs.

Scrambled Eggs with Oyster Mushrooms and Garlic Scapes recipe by Barefeet In The Kitchen

And last of all, check out these mushrooms! They were grown in a DIY mushroom growing kit that some friends gave to us. They were oyster mushrooms and the flavor was fantastic.

I’m so glad that I didn’t simply add them to a sauce or a soup. They were the highlight of this simple dish. If you don’t happen to have oyster mushrooms at your fingertips, use baby bellas or white button mushrooms.

This was such a simple and delicious breakfast; I know I’ll be making it again using different mushroom varieties in the future.

Scrambled Eggs with Oyster Mushrooms and Garlic Scapes recipe by Barefeet In The Kitchen

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Scrambled Eggs with Oyster Mushrooms and Garlic Scapes

5 from 5 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 -4 servings


  • 1 cup mushrooms chopped or sliced into bite size pieces
  • 1/4 cup caramelized onions chopped well
  • 1 garlic scape chopped very fine, about 1 teaspoon chopped (use chives, if scapes are unavailable)
  • 4-5 eggs lightly beaten
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Kosher salt to taste
  • Freshly ground black pepper to taste


  • In a large skillet, warm the oil over medium heat. Add the mushrooms and sauté until just tender (the time will vary depending on the mushroom variety). Add the already caramelized onions and stir to combine. Saute about a minute, just until the onions are warm. Remove mushrooms and onions to a small dish.
  •  Melt the butter in the same skillet over low heat. Add the eggs and gently stir only a few times as they slowly cook. This should only take a few minutes. Sprinkle with just a bit of salt and pepper. When the eggs begin to hold together, add the mushrooms and onions back to the skillet.
  •  Stir gently to combine and remove from the heat while the eggs are still a bit wet. They will finish cooking in the pan, in the time it takes to serve them. Top the plates with the garlic scapes just before serving. Enjoy!


Calories: 180kcal · Carbohydrates: 4g · Protein: 8g · Fat: 14g · Saturated Fat: 4g · Cholesterol: 228mg · Sodium: 119mg · Potassium: 211mg · Sugar: 1g · Vitamin A: 435IU · Vitamin C: 3.5mg · Calcium: 46mg · Iron: 1.3mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Joanne says

    These are not your average scrambled eggs that's for sure! I love all these fun ingredients that you mixed in. I'd never heard of garlic scapes or tasted oyster mushrooms before a few years ago but now I'm hooked!

  2. Big Dude says

    I might eat that. Or as you can imagine, I'd be in there with both feet. I'd read last year about using the garlic scapes and had forgotten. When mine make them soon, I'll be sure and try them.

  3. Isobel Higley says

    I like the sound of this very much indeed. Will have to try this for sure, but I might add bacon to mine. It will be like a cooked breakfast all in one! You have an awesome blog by the way, such original ideas. 🙂

  4. Fat Top Farm says

    Looks delicious! Would you mind if we linked to your recipe in our blog? We are a small mushroom farm located in Arkansas.5 stars

  5. Sara says

    Just came here to say those weren’t Oyster mushrooms. Your kit must have been mislabelled, because those look a lot more like Dryad’s Saddle aka Pheasant Back aka Polyporus squamosus. A different species, but still a delicious edible mushroom! True Oyster mushrooms are smooth on top, and go well with Asian recipes. =)

  6. Maura says

    Excellent!! I had picked up some pink oyster mushrooms at a farmers market, they added so much flavor to the dish, topped with chives.5 stars

  7. Ansui says

    Loved this. I sautéed mushrooms with salt, pepper, thyme, and garlic, and followed the rest of the recipe as you laid it out. It was fantastic!5 stars

  8. James B Clack says

    Phenomenal! This was the best use of our oyster mushrooms and a great start to the day. I also added some chopped red bell pepper and some torn-up spinach leaves. Perfect.5 stars