Breakfast Skillet Spinach and Eggs
Start your day off right with a flavorful Breakfast Skillet Spinach and Eggs. This delicious dish combines crispy bacon, fresh spinach, juicy tomatoes, and melted cheddar cheese.
Servings: 3 people
Calories: 238kcal
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.
Nutrition
Serving: 1portion | Calories: 238kcal