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Breakfast Skillet Spinach and Eggs

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.

Course Breakfast
Cuisine American
Keyword breakfast skillet, eggs, spinach
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 236 kcal


  • 1 roma tomato chopped
  • 1 tablespoon half and half
  • 4 large eggs
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon garlic powder
  • 1 cup fresh spinach
  • 1/2 cup mushrooms chopped
  • 1/4 cup Parmesan cheese grated


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