Breakfast Skillet Spinach and Eggs is a no-nonsense, farm-fresh meal with perfectly baked eggs on top of a bed of fresh spinach, roasted tomatoes, and earthy mushrooms.

Breakfast Skillet Spinach and Eggs

This meal combines so many of the things I love.  Eggs, tomatoes, mushrooms, and spinach…..with a little kick of cracked red pepper. I remember the first time my mom tried to get me to eat spinach.  That was back in the days when pop-eye was eating the mushy stuff straight out of the can.  Sure it made him big and strong and full of courage, but thanks, no thanks.  That show was amazing but it didn’t do much for my mom’s mission to get me to eat healthier.   Turn the page a few decades and now, all of the sudden, I am on the spinach train.  My mom is delighted, and so am I.

Cracked eggs on a bed of fresh veggies

The best part about this breakfast skillet meal is that generally speaking, it is a fridge/cupboard cleaner. Outside of what this particular recipe calls for, you could add so many other veggies and still have an amazing breakfast.  Fried potatoes would be a nice touch, along with peppers, and onions.  Or if you aren’t a mushroom fan (gasp), you could skip that part.  The flavors blend wonderfully this way so I suggest you give it a go.

Breakfast Skillet Spinach and Eggs

Tips Tricks and Variations

  • I used parmesan cheese for the topping, you could easily change that to a shredded cheese like mozzarella or even cheddar.  If you like your meals a little cheesy, just increase that amount when you make them.
  • Frozen spinach will also work, just make sure it is thawed and drained otherwise this skillet spinach and eggs recipe gets a little runny

More Breakfast Recipes

Breakfast Skillet Spinach and Eggs

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Breakfast Skillet Spinach and Eggs is a no-nonsense, farm fresh meal with perfectly baked eggs on top of a bed of fresh spinach, roasted tomatoes, and earthy mushrooms.

Ingredients

  • 1 Roma tomato, chopped
  • 1 tablespoon half and half
  • 4 large eggs
  • teaspoon ground black pepper
  • teaspoon kosher salt
  • teaspoon red pepper flakes
  • teaspoon garlic powder
  • 1 cup fresh spinach
  • ½ cup mushrooms, chopped
  • ¼ cup Parmesan cheese, grated

Instructions

  • Preheat oven to 400°F.
  • Coat a cast iron skillet (or oven-safe casserole dish) with non-stick spray.
  • Add tomatoes, mushrooms and top with spinach.
  • Season with garlic, red pepper, salt, and pepper.
  • Crack the eggs on top of the spinach.
  • Drizzle half and half over everything.
  • Sprinkle freshly grated parmesan cheese over the top of the dish.
  • Bake in the oven for 20 minutes (a bit longer if you like your eggs more firm)

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You can tag me at @iamhomesteader.

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Reader Comments

  1. 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!

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