Spinach and Cheese Breakfast Skillet
Start your day with this gluten-free breakfast skillet that will keep you feeling full and satisfied.
Prep time: 5 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients
1 small russet potato, scrubbed with skin left on
1 slice bacon
1 tbsp. extra-virgin olive oil
3 cups baby spinach
1/8 tsp. salt
2 large eggs
2/3 cup shredded Cheddar cheese
Freshly ground pepper
Instructions
- Prick potato several times with a fork and microwave on high for 4 minutes. Let it cool for 5 minutes, and then chop into ½-inch cubes.
- Cook bacon over medium-high heat in an 8-inch skillet until crisp. Remove the bacon from the skillet but leave the drippings.
- Add oil and diced potatoes to the skillet and cook, stirring frequently until potatoes are browned (about 5 minutes).
- Add spinach to the skillet and stir for 1 minute. Season with salt.
- Make 2 holes in the center of the hash and crack one egg into each. Reduce heat to medium and cook until the eggs are partially set (about 2 to 3 minutes).
- Sprinkle with cheese and then cover and cook until the egg whites are completely set, and the cheese is melted. (about 1 to 2 minutes).
- Chop the bacon and sprinkle on top.
- Season with pepper to taste.
Nutrition Facts (per Serving): Calories: 708 cal | Carbohydrates: 51g | Protein: 33.8g | Fat: 41.8g | Saturated Fat: 14.6g | Cholesterol: 424.2mg | Sodium: 927.8mg | Fiber: 5.4g | Sugar: 2.5g
Related: Healthy Breakfast Burrito
Reference: “Spinach & Cheese Breakfast Skillet.” EatingWell Test Kitchen. https://www.eatingwell.com/recipe/251204/spinach-cheese-breakfast-skillet/.