What the heck is this?
This is what happens when breakfast meets feel-good nutrition in a hot skillet. Earthy mushrooms, sautéed garlic, vibrant spinach, and jammy eggs—all sizzling in one pan and ready in 20 minutes. Whether you’re craving a low-carb start to your day or want a no-fuss dinner with real flavor, this Eggs, Spinach and Mushrooms Skillet is your new go-to.
Why You’ll Love This Recipe
All made in one skillet = minimal cleanup
High-protein, low-carb, vegetarian-friendly
Savory, garlicky, buttery flavor with rich egg yolks
Perfect for breakfast, brunch, or a weeknight dinner
Easily customizable with cheese, herbs, or extra veggies
The Good Stuff You’ll Need
• 1 tablespoon olive oil
• 1 tablespoon butter (for flavor and richness)
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or white button work great)
• 4–5 cups fresh baby spinach (it wilts down a lot)
• Salt and black pepper, to taste
• 4 large eggs
• Optional toppings: red pepper flakes, feta cheese, fresh herbs (like thyme or parsley), avocado slices
Let’s Do This
- Sauté the mushrooms
Heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 6–8 minutes until they’re browned and their moisture has cooked off. Don’t rush this—color = flavor. - Add the garlic and spinach
Toss in the garlic and cook for about 30 seconds, just until fragrant. Then stir in the spinach a few handfuls at a time. It’ll look like a lot, but it wilts down fast. Cook until just wilted, about 1–2 minutes. Season with salt and black pepper to taste. - Create space for the eggs
Use a spoon to make four little wells in the veggie mixture. Crack an egg into each well, keeping the yolk intact. - Cook the eggs your way
Cover the skillet with a lid and cook for 4–6 minutes until the whites are set but yolks are still runny (or longer if you prefer firmer yolks). Sprinkle with red pepper flakes or crumbled feta if you’re into it. - Serve and enjoy
Scoop onto plates with a wide spatula or serve it straight from the pan at the table. Add crusty bread or avocado toast if you’re feeling fancy.
Serving Suggestions
Pair with buttered toast, pita, or a warm tortilla
Top with parmesan, goat cheese, or pesto for a flavor boost
Drizzle with hot sauce or balsamic glaze for a little kick
Make it brunch-worthy with a side of roasted potatoes or fruit
Switch It Up
Add chopped tomatoes or sun-dried tomatoes for a Mediterranean vibe
Swap spinach for kale or Swiss chard
Stir in leftover cooked grains like quinoa for extra heft
Make it dairy-free by skipping the butter and cheese
Make-Ahead Tips
Prep the mushrooms and garlic the night before to save time
You can sauté the mushrooms and spinach ahead of time and reheat before adding eggs
Not freezer-friendly, but leftovers (if you have any) will keep in the fridge for a day
Questions People Actually Ask
Q: Can I use frozen spinach?
A: Yes—just thaw and squeeze out excess moisture before adding it to the pan.
Q: How do I know when the eggs are done?
A: When the whites are fully opaque and the yolks still jiggle slightly when you move the pan, they’re perfect for runny eggs. Cook a little longer if you like them firmer.
Q: Can I make this vegan?
A: Absolutely—just skip the eggs and add some canned white beans or tofu for protein, plus extra seasoning.
Eggs, Spinach and Mushrooms Skillet: The Cozy Breakfast (or Dinner) You’ll Keep Coming Back To
- Total Time: 20 minutes
- Yield: 2–3 servings
Description
This is what happens when breakfast meets feel-good nutrition in a hot skillet. Earthy mushrooms, sautéed garlic, vibrant spinach, and jammy eggs—all sizzling in one pan and ready in 20 minutes. Whether you’re craving a low-carb start to your day or want a no-fuss dinner with real flavor, this Eggs, Spinach and Mushrooms Skillet is your new go-to.
Ingredients
• 1 tablespoon olive oil
• 1 tablespoon butter (for flavor and richness)
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or white button work great)
• 4–5 cups fresh baby spinach (it wilts down a lot)
• Salt and black pepper, to taste
• 4 large eggs
• Optional toppings: red pepper flakes, feta cheese, fresh herbs (like thyme or parsley), avocado slices
Instructions
Sauté the mushrooms
Heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 6–8 minutes until they’re browned and their moisture has cooked off. Don’t rush this—color = flavor.Add the garlic and spinach
Toss in the garlic and cook for about 30 seconds, just until fragrant. Then stir in the spinach a few handfuls at a time. It’ll look like a lot, but it wilts down fast. Cook until just wilted, about 1–2 minutes. Season with salt and black pepper to taste.Create space for the eggs
Use a spoon to make four little wells in the veggie mixture. Crack an egg into each well, keeping the yolk intact.Cook the eggs your way
Cover the skillet with a lid and cook for 4–6 minutes until the whites are set but yolks are still runny (or longer if you prefer firmer yolks). Sprinkle with red pepper flakes or crumbled feta if you’re into it.Serve and enjoy
Scoop onto plates with a wide spatula or serve it straight from the pan at the table. Add crusty bread or avocado toast if you’re feeling fancy.
Notes
Pair with buttered toast, pita, or a warm tortilla
Top with parmesan, goat cheese, or pesto for a flavor boost
Drizzle with hot sauce or balsamic glaze for a little kick
Make it brunch-worthy with a side of roasted potatoes or fruit
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~280 kcal per serving
- Carbohydrates: ~10g per serving
- Protein: ~16g per serving