Breakfast Skillet - Eggs, Spinach and Mushrooms

3 minutes
May 20, 2021
Carole Jones

This breakfast skillet has been my best friend all summer because I needed a healthy, filling breakfast that was quick and delicious without turning on my oven.  I make my skillets heavy on the veggies with spinach, mushrooms and potatoes, then keep my sunny side up eggs nice and soft so the yolk becomes a yummy gravy to dip all those vegetables in!

Breakfast skillet with eggs and potatoes

For about 6 weeks at the beginning of the summer, I cut out all grains and sugars from my diet because I had quite a hefty addiction going to those little dietary devils.  There is nothing wrong with grains and sugars, but I needed to step away for a bit and remind my body how fabulous fresh vegetables, fruits and proteins are.

This breakfast skillet was my breakfast many mornings during my grain hiatus because I am one of those people who needs something filling for breakfast.  In my non-blogging life, I am a certified Les Mills Bodypump and RPM instructor  and I am beyond famished when I get home from teaching in the morning.  A little yogurt container ain’t going to cut it for this gal.

Breakfast skillet with eggs

Often, these breakfast skillets are finished off by cooking them in the oven, but I found a simple lid over the skillet does a fabulous job in a shorter amount of time and without heating up your whole oven.  When I make my skillets, I like to use my stainless steel pans but since this bad boy isn’t going into the oven, feel free to use your favorite nonstick skillet!

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Breakfast skillet with eggs and potatoes

Breakfast Skillet with Eggs, Spinach and Mushrooms

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Quick and easy breakfast skillet made on the stove loaded with spinach, mushrooms, potatoes and two sunny side up eggs.  A healthy and filling recipe idea that you and your kids will love!

  • Total Time: 20 minutes


  • 2 large eggs
  • 1 small potato, cooked and diced
  • 4 baby portobello mushrooms, sliced
  • 3 Tb chopped red onion
  • 2 Tb chopped red bell pepper
  • 1 heaping cup of baby spinach
  • canola oil
  • salt and pepper


  1. In a medium skillet heated on high, add enough canola oil to lightly coat the bottom of your pan then add the potatoes, mushrooms, onion and red pepper.  Sauté on high heat for a few minutes, allowing the vegetables to soften slightly before adding the spinach.  Salt and pepper your vegetables and continue to sauté until the spinach wilts.
  2. Reduce your heat to medium, then create two small spaces in your vegetables for your eggs.  Crack the eggs into the spaces, salt and pepper the eggs then cover the pan with a lid to help the eggs cook through.  Cook until the eggs are done to your liking, about 3-4 minutes for soft and runny yolks, and 5-6 minutes for firm yolks.
  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1
  • Calories: 520
  • Sugar: 3g
  • Sodium: 863mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 15g
  • Protein: 16g
  • Cholesterol: 370mg

**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you.   And no worries….I only link to products that I both use and love! ~Carole 

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


Riley Kingdom
6 years ago

i am going to make this recipe this morning and i am very excited.

6 years ago

Be sure to come back Riley and let me know how it turns out!

6 years ago

I chance upon your recipe while searching for breakfast idea yesterday & I tried it this morning! Opted out from the potatoes & added ham. It was really tasty!

Thank you for sharing the recipe!

6 years ago

I’m glad you loved it as much as I do Chloe!

mary mangano
5 years ago

this looks great. how many servings is this. thanks

5 years ago

It depends on how much you like to eat for breakfast. For me, I usually have a large breakfast after I finish teaching my fitness class and then just a smaller snack as lunch so I eat the whole thing 🙂

mary mangano
5 years ago

Also, what do you eat before you teach your class if you eat your breakfast afterwards thanks

5 years ago

Hi Mary! Believe it or not, I don’t eat anything. I’ve tried all types and amounts of foods before I teach, but I always get nauseated when I do. My body has adjusted to this and I have no problem kicking out a super intense workout class before breakfast.

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