Spinach and Cheese Breakfast Skillet

Start your day with this gluten-free breakfast skillet that will keep you feeling full and satisfied.

Ready-to-eat breakfast skillet with spinach, eggs, and cheese.

Prep time: 5 minutes
Cooking time: 20 minutes
Serves: 2


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


  1. 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.
  2. Cook bacon over medium-high heat in an 8-inch skillet until crisp. Remove the bacon from the skillet but leave the drippings.
  3. Add oil and diced potatoes to the skillet and cook, stirring frequently until potatoes are browned (about 5 minutes).
  4. Add spinach to the skillet and stir for 1 minute. Season with salt.
  5. 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).
  6. 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).
  7. Chop the bacon and sprinkle on top.
  8. 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/.

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