Spinach and Creamy Scrambled Eggs

Spinach and Creamy Scrambled Eggs

Scrambled eggs with spinachCreamy Scrambled Eggs and Spinach

Spinach, Cream, and Eggs

Start your family’s day with a  nutritious breakfast by adding spinach to your scrambled eggs. Add milk to make it creamy. Out of milk? Check your fridge for other options.

I came up with Spinach and Scrambled Eggs one day for my hubby and me. Though I’ve cooked eggs and spinach many times before, this time was different. I opened the fridge to get the milk for a creamy taste. The only milk I had was vanilla flavored almond milk and about a cup of regular milk. Perfect!  Vanilla was definitely not an option, but one cup of the regular would work fine. However, there was a problem. The milk was curdled.

Cream Alternatives for Milk

I don’t usually drink regular milk. So, I had recently asked a neighbor (my sweet little aunt that eats like a bird) for some milk for a cottage cheese recipe. My brother, who works on our other brother’s cattle ranch, brought fresh milk from one of the cows. He pasteurized it, and we had homemade cottage cheese. Nevertheless, I didn’t drink the leftover milk after the cottage cheese was made.

So I looked in my fridge for something else to use in place of the milk. Most of the time, there is a substitute for recipe ingredients. You may have to get creative. But that’s exciting because now you’ll invent your own recipe.

Spinach and Creamy Scrambled Eggs Recipe

Try out my egg and spinach recipe with its creamy goodness:

Spinach and Creamy Scrambled Eggs

Start out your day with this yummy, creamy scrambled egg and spinach cooked in a cast iron skillet. 

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2
Calories 350 kcal

Ingredients

  • 2 tbsp Butter
  • 2 tbsp Cream Cheese
  • 1 cup Water
  • 1/2 package Organic Baby Spinach
  • 5 large Eggs
  • 2/3 cups Great Value Italian Style Cheese Walmart brand

Instructions

  1. First, add the butter, cream cheese, and water into a cast iron skillet.

  2. Turn the burner onto low, and stir the ingredients until the cream cheese has softened and is smooth.

  3. Next, add the spinach to the first three ingredients and stir.

  4. Crack the eggs and mix with the ingredients in the skillet.

  5. Add the cheese as soon as you mix the eggs and other ingredients.

  6. Turn the burner off while the eggs are still soft and creamy.

    Scrambled eggs with spinach
  7. Serve with toasted waffles.

You can see how easy this is to make. It doesn’t take long, either. The main thing to be careful about is melting the cream cheese because it can curdle. Creamy, no lumps, is the key to this recipe. Butter, cream cheese, and more cheese added – yum! That actually makes the eggs taste way better than just adding milk. More calories, though. But really, 350 calories for a meal isn’t bad at all, right? And on top of that, you’re consuming protein with 2-1/2 eggs per serving. I can go nearly all day with a meal like that.

Leave a Comment

Spinach and eggs can be changed up in different ways for a breakfast meal. What are some of your favorite ways to serve them together? Leave me a comment.

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