Ingredients
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Title
Cheesy Spinach & Egg Breakfast Skillet
Author Name
[Your Name/Blog Name]
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Description
Discover the ultimate one-pan breakfast solution! This Cheesy Spinach & Egg Breakfast Skillet combines protein-rich eggs, nutrient-dense spinach, and melted cheese in just 15 minutes. Perfect for busy mornings, meal prep, or weekend brunch, this recipe delivers 18g of protein per serving with minimal cleanup. Customize it to fit keto, vegetarian, or dairy-free diets. Ready in one skillet from start to finish!
Ingredients
- 6 large eggs
- 3 cups fresh spinach, packed (or 10 oz frozen spinach, thawed and drained)
- 1 cup shredded cheese (sharp cheddar or mozzarella)
- 2 tablespoons olive oil or butter
- 1 small onion, diced (about ½ cup)
- 2 cloves garlic, minced
- 1 medium tomato, diced (optional)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh herbs (parsley, basil, or chives), chopped for garnish
Instructions
- Prepare your ingredients: Crack eggs into a bowl and whisk gently. Dice onion, mince garlic, and wash spinach. Have all ingredients ready before cooking.
- Heat the skillet: Place a 10-12 inch cast-iron or non-stick skillet over medium heat. Add olive oil or butter and heat for 30 seconds until shimmering.
- Sauté aromatics: Add diced onion and cook for 2-3 minutes, stirring occasionally, until translucent and fragrant. Add minced garlic and sauté for 30 seconds.
- Wilt the spinach: Add fresh spinach in batches, stirring continuously for 1-2 minutes until completely wilted and any excess moisture has evaporated.
- Add tomatoes (optional): If using, add diced tomatoes and cook for 1 minute until warmed through.
- Create wells for eggs: Using the back of a spoon, create 6 small wells evenly distributed in the spinach mixture. Carefully crack one egg into each well.
- Add cheese and season: Sprinkle shredded cheese evenly over the entire skillet. Season with salt, black pepper, and red pepper flakes if using.
- Cover and cook: Reduce heat to medium-low, cover the skillet with a lid, and cook for 4-6 minutes. Cook 4 minutes for runny yolks, 5 minutes for jammy yolks, or 6-7 minutes for fully set yolks.
- Rest and serve: Remove from heat and let rest for 1 minute. Garnish with fresh herbs and serve immediately from the skillet.
Notes
Substitutions:
- Eggs: Use egg whites or liquid egg substitute for lower cholesterol
- Spinach: Substitute with kale, Swiss chard, or frozen spinach (thawed and squeezed dry)
- Cheese: Try vegan cheese, feta, Gruyère, or nutritional yeast
- Oil: Use coconut oil, avocado oil, or ghee instead
Storage:
- Refrigerate in airtight containers for 3-4 days
- Reheat gently in a covered skillet over medium-low heat or microwave at 70% power
- Freezer-friendly for up to 1 month (texture slightly changes)
Tips:
- Use room-temperature eggs for more even cooking
- Don’t overcook—eggs continue cooking after removing from heat
- For frozen spinach, squeeze out ALL excess moisture to prevent a watery skillet
- Add a splash of milk or cream when reheating to restore creaminess
Variations:
- Keto: Add bacon, use full-fat cheese, skip tomatoes
- Vegan: Use crumbled tofu with turmeric and nutritional yeast
- Extra veggies: Add bell peppers, mushrooms, zucchini, or artichokes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Braising, Stovetop
- Cuisine: American
- Diet: Vegetarian