Breakfast Skillet with Spinach, Mushrooms and Goat Cheese

Healthy and delicious breakfast ready in less than 15 minutes? This breakfast skillet with spinach, mushrooms and goat cheese is the way to go. I make it several times a month and it gets all my family hooked. My picky kids are happy to eat greens (no longer feel bored). The reason is simple. The breakfast fits their taste!

Sliced Crimini mushrooms are fried in the skillet with melted butter until crisp up on sides, then combined together with wilted spinach and garlic. The pan is then cracked some eggs, covered with a lid and cooked until whites of egg are set. It’s finished off with crumbles of goat cheese on top. Easy, right? You can definitely have a nutritious and delicious breakfast at home instead of rushing out of the door with some toast on hand.

If you want mushrooms, spinach, eggs and goat cheese to serve at a time, you should give this breakfast skillet a go. It’s loaded with flavor and nutrition (as each ingredient contains). As mushrooms and spinach are low in carbs, keto and low-carb eaters should add them to daily meal. Let’s get started!

Breakfast Skillet with Spinach, Mushrooms and Goat Cheese

Recipe by Sandra MyersCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

12

minutes

Healthy and delicious breakfast ready in less than 15 minutes? This breakfast skillet with spinach, mushrooms and goat cheese is the way to go. I make it several times a month and it gets all my family hooked.

Ingredients

• 100 g baby spinach

• 350 g crimini and/or baby bella mushrooms, sliced 1/3” thick

• 6-8 eggs

• 1/3 cup goat cheese, crumbled

• 3-4 tbsp. unsalted butter, divided

• 2-3 tbsp. olive oil, divided

• 3 cloves garlic, minced finely

• Salt and fresh black pepper to taste

• Toasted sourdough grain bread or bread of choice

Directions

• Melt 2 tbsp. butter and 1 tbsp. olive oil in a large skillet over medium heat.
• Add mushrooms, in batches, and fry for 4 minutes until crisp up evenly. Flipping halfway through and seasoning with salt and pepper, to taste.
• Add more butter and olive oil, as needed for second batch of mushrooms. Once done, transfer to a large plate and set aside.
• Add a bit more olive oil and butter to pan. Add spinach and garlic and toss well. Season with salt and pepper and cook until spinach is wilted, about 1 minute.
• Bring mushrooms back to pan. Form 6-8 wells in hash. Crack an egg into each and cover immediately with lid.
• Cook for 2 1/2 – 3 minutes until whites of egg are set.
• Remove from heat, and season with salt and pepper. Crumble goat cheese over top.
• Serve with toasted bread. Enjoy!