Breakfast Skillet Spinach and Eggs is a hearty breakfast made right in one skillet! Crispy potatoes, bacon, spinach, tomatoes, eggs, and melted cheddar come together for a flavorful breakfast that is easy to make and satisfying.
For a breakfast that is easy to grab and go, try my Breakfast Cups. They are packed with tasty ingredients and are great for busy mornings!
Ingredients & Substitutions
- Yukon Gold potatoes: Their creamy centers and crisp edges make them perfect for this skillet. You can use russet or red potatoes instead.
- Thick-cut bacon: Adds flavor and gives you the bacon grease needed to cook the potatoes. Regular-cut bacon will also work, but may cook a little faster.
- Yellow onion: A small yellow onion adds a mild, savory flavor. White or sweet onion can be used instead.
- Garlic: Freshly minced garlic gives the best flavor, but ½ teaspoon garlic powder can be used in a pinch.
- Cherry tomatoes: Grape tomatoes can be used instead. You can also use a chopped regular tomato.
- Baby spinach: Fresh baby spinach works best because it wilts quickly. Chopped kale can also be used, but may need a little more cooking time.
- Kosher salt, black pepper, and paprika: These season the potatoes and eggs. Adjust the salt to taste, especially if your bacon is salty. Smoked paprika could also be used, if preferred.
- Eggs: Use large eggs for the best fit in the skillet wells. Cook the eggs until the yolks are soft, medium, or fully set.
- White cheddar cheese: White cheddar melts beautifully over the skillet and adds a mild, creamy flavor. Sharp cheddar can be used instead for a stronger cheese flavor.
- Green onions: Add a fresh finish and a little crunch. Chives can be used instead.
- Hot sauce: Optional, but a few dashes add a nice kick to the finished skillet.
FAQs
Can I add other vegetables to the skillet?
Absolutely! Bell peppers, mushrooms, zucchini, or broccoli would all be good additions. Chop the vegetables into small pieces and cook them with the onion until tender before adding the tomatoes and spinach.
Can I use a different type of potato?
Yes! Yukon Gold potatoes work well because they get crispy on the outside while staying creamy inside, but russet or red potatoes can also be used.
Can I make this breakfast skillet without bacon?
Yes. Leave out the bacon and cook the potatoes in a little olive oil or butter instead. Keep in mind that the skillet will not have the same smoky, savory flavor.
Can I use a different cheese?
Absolutely. Sharp cheddar, Monterey Jack, Colby, or another good melting cheese can be used in place of white cheddar.
Can I use frozen spinach?
Yes, but thaw it completely and squeeze out as much liquid as possible before adding it. Too much moisture can make the skillet watery.
How do I know when the eggs are done?
The egg whites should be set, while the yolks can be cooked to your liking. For runny yolks, start checking around 3 minutes. Cook a little longer for firmer yolks.
How To Store Breakfast Skillet Spinach and Eggs
Refrigerator: Let the skillet cool, then transfer leftovers to an airtight container. Refrigerate for up to 3 days.
To Reheat: Reheat individual portions in the microwave in short intervals, or warm them gently in a skillet over low heat. The eggs will continue to cook as they are reheated.
More Breakfast Recipes
Breakfast Skillet Spinach and Eggs
Ingredients
- 2 medium Yukon Gold potatoes, diced into ½-inch cubes
- 4 slices thick-cut bacon, chopped
- ½ small yellow onion, diced
- 1 teaspoon garlic, minced
- 1 cup (149 g) cherry tomatoes, halved
- 3 cups (90 g) baby spinach
- ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon paprika
- 4 large eggs
- ¾ cup (85 g) white cheddar cheese, shredded
- 2 green onions, sliced
- Hot sauce, for serving, optional
Instructions
- Add the diced potatoes and 1 tablespoon water to a microwave-safe bowl. Cover and microwave for 3 to 4 minutes, or until the potatoes are just starting to soften. Drain well and pat dry.
- In a 10-inch skillet over medium heat, cook the bacon for 6 to 8 minutes, or until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the skillet.
- Add the potatoes to the skillet in a single layer. Cook for 4 to 5 minutes without stirring much. Stir and continue cooking for another 4 to 5 minutes, or until golden and crisp. Season with ¼ teaspoon salt, ¼ teaspoon pepper, and paprika.
- Add the onion and cook for 2 to 3 minutes, or until softened. Add the garlic and cook for 30 seconds.
- Reduce heat to medium-low. Add the cherry tomatoes and spinach. Cook for about 1 minute, or until the spinach has wilted.
- Stir in most of the bacon, reserving some for topping.
- Make 4 wells in the mixture. Crack one egg into each well. Sprinkle the eggs with the remaining salt and pepper.
- Cover and cook for 3 to 5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Sprinkle the cheese and remaining bacon over the skillet. Cover and cook for 1 more minute, or until the cheese has melted.
- Top with the green onions and serve immediately with hot sauce, if desired.
Did you make this recipe?
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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!