If you are looking for a hearty and delicious meal to kickstart your day, look no further than this Breakfast Skillet Spinach and Eggs! It begins with diced Russet potatoes cooked to golden perfection, combined with crispy bacon, fresh baby spinach, and juicy cherry tomatoes. Three eggs are nestled into the mix, topped with shredded white cheddar cheese, and cooked until everything is wonderfully melted and flavorful. This easy-to-make, all-in-one dish is perfect for a satisfying breakfast or brunch! For another skillet breakfast that is equally as satisfying, try my Country Breakfast Skillet, too!
Ingredients & Substitutions
- Potatoes: Precook the Russet potato in the microwave (don’t forget to poke holes in it!) for about 4 minutes. This is enough time to soften the potato (but still firm enough for cutting), making it easier to dice. It will not be fully cooked, but that is okay–the diced potato will cook up nice and golden in the skillet. If you don’t have a Russet potato, red potatoes, Yukon gold potatoes, or sweet potatoes would be a delicious option.
- Bacon: I love thick-cut bacon so it can stand out in this recipe. But, use the bacon you have on hand. Turkey bacon would also be an option. Once the bacon has been cooked, remove it, but leave the grease in the skillet to cook the potatoes. If you don’t have bacon, breakfast sausage would be delicious, too!
- Tomatoes: I love the brightness and freshness of cherry tomatoes. Grape tomatoes would also work, whole or halved. Regular tomatoes can be diced and used, but they may not be as sweet and juicy.
- Spinach: Spinach is a superfood, full of vitamins and nutrients, so the more times I can use it in a recipe, the better! I used fresh baby spinach. If using frozen spinach, thaw and drain it before adding to the skillet, and use about half the amount of fresh.
- Eggs: Eggs are nestled into the potato, tomato, and spinach mix. I love my eggs over-easy (runny yolk), but you can cook them to your desired doneness.
- Cheese: White cheddar cheese has a rich flavor that I like. Orange cheddar would also work. Or, try the skillet with your favorite kind of cheese.
Can I Add More Vegetables To The Breakfast Skillet?
Sure! Adding more vegetables is a great way to boost the nutrition of this breakfast! Try adding bell peppers, onions, mushrooms, or zucchini. If using extra vegetables, adjust the cooking time based on how long each vegetable takes to become tender.
Can I Bake Breakfast Skillet Spinach and Eggs?
Yes, you can bake this breakfast skillet in the oven. After cooking the potatoes, bacon, and vegetables on the stovetop, transfer the skillet to a preheated oven (about 375°F). Bake for 5-10 minutes, or until the eggs are set and the cheese is melted. Just make sure your skillet is oven-safe.
How To Store Breakfast Skillet Spinach and Eggs
Although best enjoyed fresh, you can store leftovers to heat up later. To store the breakfast skillet spinach and eggs, first, let it cool to room temperature. Next, keep it in an airtight container in the refrigerator. It will last up to 2-3 days. Reheat on the stovetop or in the microwave.
More Breakfast Recipes
Breakfast Skillet Spinach and Eggs
Ingredients
- 1 small Russet potato, skin on
- 2 slices thick-cut bacon, diced
- 1 cup (149 g) cherry tomatoes, halved
- 3 cups (90 g) baby spinach
- ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 3 large eggs
- ½ cup (56.5 g) white cheddar cheese, shredded
- parsley, chopped for garnish
Instructions
- Using a fork, poke several holes in the potato. Place the potato in the microwave and cook on high for 4 minutes, or until it's tender but not fully cooked. Allow it to cool slightly. Once cool enough to handle, dice the potato into ¼-inch cubes. Set aside.
- To a small cast-iron skillet over medium heat, add chopped bacon. Cook until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate. Leave bacon grease in the skillet.
- To the skillet with the bacon grease, add the diced potato. Cook, stirring occasionally, until the potato is golden brown and crispy, about 5-7 minutes.
- Add the cherry tomatoes and spinach to the skillet. Stir for about 1 minute, just until the spinach wilts. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Stir to combine.
- Make 3 small wells in the spinach mixture. Crack one egg into each well. Reduce the heat to medium and cook until the egg whites are partially set, about 2 to 3 minutes (or until the eggs are done to your preference).
- Sprinkle cheese and bacon evenly over the top. Cover the skillet with a lid and cook for an additional 1 to 2 minutes, or until the cheese is melted and the egg whites are completely set. Season with remaining salt and pepper (or to taste).
- Remove from heat. Garnish with freshly chopped parsley.
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I had posted to my family this recipe so they can start eating healthy my mom just had heart sergury so i told her i will send you some good eating habits thanks for this you just helped me out with her so she can live a longer healthier life thank you from the bottom of my heart it looks sooo very good. Yummmy!