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 mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Keyword: breakfast skillet, eggs, spinach
Servings: 4
Calories: 236kcal
Author: Amanda Rettke-iamhomesteader.com
- 1 Roma tomato, chopped
- 1 tablespoon half and half
- 4 large eggs
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon garlic powder
- 1 cup fresh spinach
- ½ cup mushrooms, chopped
- ¼ cup Parmesan cheese, grated
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)
Calories: 236kcal