Creamy Spinach & Egg Breakfast Skillet for Cozy Mornings

Ever find yourself staring into the fridge, wondering how to whip up a breakfast that feels both nourishing and indulgent without a mountain of dishes? This one-pan wonder is my answer on so many busy mornings. Our Creamy Spinach & Egg Breakfast Skillet is that perfect cozy hug in a meal, combining vibrant greens, rich, creamy sauce, and perfectly cooked eggs. It’s a simple, satisfying solution that turns basic ingredients into something truly special.

Top Reasons To Make It

First, it all comes together in a single skillet, which means less time cleaning and more time enjoying your coffee. It’s also incredibly versatile, easily adapting to what you have in your fridge. Packed with protein from the eggs and hearty greens, it’s a meal that will keep you feeling full and focused all morning long. And honestly? It just looks beautiful served right at the table, making an ordinary Tuesday feel a little more celebratory.

Ingredients

• 1 tablespoon olive oil: For sautéing our aromatics.
• 1/2 a medium yellow onion, diced: Adds a sweet, savory base flavor.
• 2 cloves garlic, minced: For that essential aromatic punch.
• 5 ounces fresh baby spinach: Packed with nutrients and vibrant color.
• 1/4 cup chicken or vegetable broth: Creates the base of our creamy sauce.
• 2 ounces cream cheese, softened: The secret to lush, tangy creaminess.
• 1/4 teaspoon ground nutmeg: A warm, classic pairing with spinach.
• 1/4 teaspoon black pepper: For a little bit of spice.
• 4 large eggs: The star protein, cooked right into the creamy greens.
• 1/4 cup shredded parmesan cheese: For a salty, nutty finish.
• Salt to taste: To bring all the flavors together.

Instructions

1. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 4-5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Begin adding the fresh spinach to the skillet in large handfuls, stirring until each batch wilts down before adding the next. This should take about 3-4 minutes total.
3. Reduce the heat to low. Pour in the broth. Add the softened cream cheese, nutmeg, and black pepper. Stir continuously until the cream cheese melts completely into the broth, creating a smooth, creamy sauce. Let it simmer gently for 2 minutes to thicken slightly. Taste and add salt as needed.
4. Use the back of a spoon to create four small wells in the creamy spinach mixture. Crack one egg into each well.
5. Cover the skillet with a lid and let the eggs cook for 5-8 minutes, or until the whites are fully set but the yolks are still soft and runny. For firmer yolks, cook for an additional minute or two.
6. Remove the skillet from the heat. Sprinkle the shredded parmesan cheese over everything. Serve immediately right from the skillet.

Cooking Tips For Perfectly Creamy Spinach

Make sure your cream cheese is truly softened before you add it to the pan; this is the key to a lump-free, silky sauce. Don’t rush wilting the spinach—adding it in batches ensures it cooks evenly without releasing too much water at once. And if you’re worried about over-cooking the eggs, you can always finish the skillet under the broiler for a minute instead of keeping it on the stovetop. A little trick I love! Honestly, a pinch of nutmeg might seem small, but it makes such a huge difference with the spinach, so don’t skip it.

Variations & Substitutions

For a dairy-free version, swap the cream cheese for a plain, unsweetened vegan cream cheese and use nutritional yeast instead of parmesan. Feel free to stir in some chopped sun-dried tomatoes or sliced mushrooms with the onions for an extra flavor boost. If you’d like more protein, a handful of chopped smoked turkey sausage is a wonderful addition. And for a different green, chopped kale works beautifully—just give it a few extra minutes to tenderize in the pan.

Serving Ideas & Pairings

This skillet is a complete meal all on its own. But if you’re building a bigger breakfast buffet, it pairs wonderfully with some buttered toast for dipping into that glorious yolk and creamy sauce. A simple side of fresh fruit salad provides a nice, light contrast. For a heartier weekend brunch, some crispy breakfast potatoes or turkey bacon on the side would be absolutely perfect. So good.

Storage & Reheating

Leftovers will keep in a sealed container in the refrigerator for up to 2 days. The eggs will continue to cook a bit as it cools, so the yolks will firm up. The best way to reheat is gently in the microwave at a reduced power level, stirring the spinach occasionally to redistribute the creamy sauce. I don’t recommend freezing this dish, as the creamy sauce and eggs can become watery and separate when thawed.

Frequently Asked Questions

• Can I use frozen spinach? Absolutely! Just be sure to thaw and thoroughly squeeze out all the excess liquid first. You’ll need about a 10-ounce block.
• What if I don’t have an oven-safe skillet? No problem! After making the creamy spinach base in any skillet, you can gently transfer it to a small baking dish, create the wells, add the eggs, and bake at 375°F for 10-15 minutes.
• Is this one of those healthy breakfast recipes that actually fills you up? It really, really is. The combination of protein and fiber is a powerhouse for keeping hunger at bay all morning.
• What are some other simple breakfast ideas using eggs? This method is a great starting point! You can try it with other quick-cooking veggies like diced bell peppers or zucchini for more easy breakfast ideas.