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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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast skillet, eggs, spinach
Servings: 4
Calories: 236kcal
Author: Amanda Rettke-iamhomesteader.com

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)

Nutrition

Calories: 236kcal