Jump to Recipe Print RecipeThe aroma of softly sautéed garlic and shallots wafting through the kitchen instantly transports me to cozy brunches with friends. Today, I’m excited to share my twist on a classic breakfast staple: Creamed Spinach Scrambled Eggs. This dish marries the rich, creamy texture of eggs with the vibrant freshness of baby spinach, making it not only a delicious but also a nourishing choice. It’s quick and easy, ensuring you won’t have to fuss over the stove on a busy morning while still being impressive enough to serve at a leisurely weekend brunch. Plus, with a protein-packed punch, you’ll stay fueled for the day ahead! Curious how to whip up this delightful dish? Let’s dive into the recipe! Why Choose Creamed Spinach Scrambled Eggs? Deliciously Unique: This dish takes the humble scrambled egg to gourmet heights with creamy spinach and savory shallots. Quick and Easy: Perfect for busy mornings, it will be ready in under 15 minutes without any complicated steps. Protein-Packed: With eight eggs in this recipe, it’s a great way to kick-start your day with a satisfying protein boost. Nutrient-Rich: Baby spinach not only adds a pop of color but also brings essential vitamins, making this breakfast as nourishing as it is delicious. Versatile Serving Options: Pair it with your favorite bread or even try it atop a sweet potato for an exciting twist! Feeling adventurous? You might also enjoy a variation like Spinach Feta Stuffed or Spinach Chicken Stuffed for more delicious ideas! Creamed Spinach Scrambled Eggs Ingredients For the Base 1 large shallot – Adds savory flavor and sweetness; can substitute with onion for a milder taste. 2 cloves garlic – Provides aromatic depth; fresh or garlic powder may be used as alternatives. 5 ounces baby spinach – Contributes a fresh earthy taste and vibrant green color; substitute with kale or swiss chard if desired. 8 large eggs – The primary protein source and provides a creamy base when scrambled; use egg whites for a lighter option. For Seasoning 1 ½ teaspoons kosher salt (divided) – Enhances overall flavor; adjust based on dietary needs. Freshly ground black pepper – Adds spice and flavor contrast; optional. For Cooking 3 tablespoons unsalted butter – For sautéing; can replace with olive oil for a dairy-free option. ½ cup heavy cream – Adds richness and creaminess; substitute with half-and-half for a lighter version. Nutmeg (optional) – Traditional in creamed spinach for warm spice flavor; omit if preferred. To Serve Thick slices of toast (such as crusty rustic loaf or brioche) – Complements the dish nicely and enhances your breakfast experience with Creamed Spinach Scrambled Eggs. Step‑by‑Step Instructions for Creamed Spinach Scrambled Eggs Step 1: Prepare the Ingredients Start by finely chopping the shallot and mincing the garlic. Coarsely chop the baby spinach to ensure it wilts evenly during cooking. Gather all your ingredients close to the stovetop, as you will need them readily available to whip up these creamed spinach scrambled eggs quickly. Step 2: Whisk the Egg Mixture In a medium bowl, whisk together the eight large eggs, 1 teaspoon of kosher salt, and freshly ground black pepper. Continue whisking until the ingredients are well combined and slightly frothy, which should take about 1-2 minutes. This aeration will help create fluffy textured scrambled eggs when you cook them. Step 3: Sauté the Aromatics Heat a large nonstick frying pan over medium heat and add 3 tablespoons of unsalted butter. Once the butter is melted and bubbly, add the chopped shallot and minced garlic, sautéing for 3-5 minutes or until they are soft and translucent. Be careful not to brown them, as you want to preserve their delicate flavor for your creamed spinach scrambled eggs. Step 4: Cook the Spinach Add the coarsely chopped spinach to the pan with the sautéed shallots and garlic, seasoning it with the remaining ½ teaspoon of kosher salt. Stir the spinach for about 1 minute until it wilts down and becomes bright green. The vibrant color and tender texture will add a nutritious touch to your scrambled eggs. Step 5: Add the Egg Mixture Pour the whisked egg mixture into the pan, swirling it gently to ensure it evenly coats the bottom. Allow the eggs to cook undisturbed for about 30 seconds to 1 minute, or until the edges begin to set. This gentle cooking will help create soft and velvety curds for your creamed spinach scrambled eggs. Step 6: Scramble the Eggs Using a spatula, carefully fold the eggs over themselves, breaking them into large, soft curds. Continue to cook for another 1-2 minutes, pushing and folding until the eggs are just about set but still slightly runny. Removing them from the heat at this stage helps achieve that perfect creamy texture. Step 7: Stir in the Cream Once the eggs are almost fully cooked, pour in the ½ cup of heavy cream, then sprinkle in any remaining salt and pepper. If you choose to use nutmeg, add it now as well. Stir gently to combine and cook for a final 30 seconds, allowing the cream to warm through and create a luscious sauce around the eggs. Step 8: Serve and Enjoy Gently spoon the creamed spinach scrambled eggs over thick slices of toast, like a rustic loaf or brioche, for a fulfilling breakfast experience. Consider adding a side of fresh fruit or a light salad to round out the meal, making your breakfast spread vibrant and delightful! Creamed Spinach Scrambled Eggs Variations Feel free to explore these delightful twists that elevate your creamed spinach scrambled eggs to new heights! Dairy-Free: Substitute heavy cream with coconut milk or almond milk for a lighter, dairy-free version that still delivers creaminess. Flavor Boost: Add crumbled feta or goat cheese right before serving for a tangy kick that pairs perfectly with the spinach. Heartier Option: Toss in diced cooked bacon or smoked salmon to create a savory breakfast that keeps you satisfied longer. Greens Galore: Switch out spinach for other greens like arugula or swiss chard to switch up the flavor while maintaining the vibrant color. Spice it Up: Add a pinch of red pepper flakes or some chopped jalapeños for a warm touch, giving this dish a wonderful heat! Herb Infusion: Stir in fresh herbs such as dill, basil, or parsley at the end of cooking for an aromatic enhancement that brightens every bite. Sweet Spin: For a unique twist, add caramelized onions with a touch of balsamic for a sweet contrast that complements the creamy eggs beautifully. Toast Variation: Instead of traditional toast, serve your creamed spinach scrambled eggs over sweet potato rounds for a delicious and healthful alternative. What will your favorite twist be? Each of these variations holds the promise of a memorable meal—happy cooking! How to Store and Freeze Creamed Spinach Scrambled Eggs Fridge: Store leftovers in an airtight container for up to 2 days. To enjoy the creamy texture, reheat in a nonstick pan over low heat, stirring gently. Freezer: While not ideal for freezing, you can store leftovers in an airtight container for up to 1 month. Thaw overnight in the fridge and reheat gently. Room Temperature: Avoid leaving creamed spinach scrambled eggs out for more than 2 hours to ensure food safety. Reheating: When reheating, add a splash of milk or cream while warming to restore creaminess and flavor. Make Ahead Options If you’re a busy home cook looking to save time, these Creamed Spinach Scrambled Eggs are perfect for meal prep! You can chop the shallot, mince the garlic, and coarsely chop the spinach up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Whisk the eggs and seasonings in the morning before serving; this keeps them frothy and prevents browning. When you’re ready to enjoy, simply sauté the aromatics and spinach, add the egg mixture, and fold in the cream as directed. You’ll have an impressively delicious breakfast ready in no time, without sacrificing quality! Expert Tips for Creamed Spinach Scrambled Eggs Perfectly Soft Eggs: Remove the pan from heat just before the eggs are fully set; the residual heat will continue to cook them, ensuring a creamy texture. Sauté Wisely: Avoid browning the shallots and garlic—gentle sautéing will maintain their sweetness essential for your creamed spinach scrambled eggs. Don’t Rush the Cream: Add the heavy cream towards the end of cooking to keep the eggs luxurious and prevent curdling for a delightful finish. Customize Your Greens: If you’re low on spinach, feel free to swap in kale or even arugula for a peppery kick that still pairs beautifully with creamy eggs. Flavor Boost: A sprinkle of feta or goat cheese before serving can elevate this dish and add delightful richness, perfect for your next brunch gathering! What to Serve with Creamed Spinach Scrambled Eggs Brightly colored plates filled with complementary flavors can transform a simple breakfast into an extraordinary dining experience that everyone will love. Thick Slices of Toast: The perfect vehicle for creamy eggs! Thick, crusty bread not only adds texture but also enhances the overall enjoyment of this luxurious dish. Fresh Fruit Salad: A mix of sweet and tangy fruits balances the richness of the creamed spinach scrambled eggs, adding a refreshing contrast that brightens the meal. Side Salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette introduces vibrant colors and a zesty kick that complements the creaminess of the eggs beautifully. Crispy Bacon or Turkey Bacon: For those craving additional protein, crispy bits of bacon deliver a savory crunch that pairs wonderfully with the velvety scrambled eggs. Sautéed Mushrooms: Earthy mushrooms cooked in a little butter bring depth and umami, accentuating the creamy spinach and enriched flavors of the eggs. Sparkling Water with Lemon: Refreshing and palate-cleansing, this bubbly drink adds a touch of elegance to your brunch while balancing the richness of the dish. Sweet Pastry Treats: Flaky croissants or muffins served alongside provide a delightful sweetness and buttery texture that rounds out a flavorful breakfast feast. Herbed Cottage Cheese: Creamy cottage cheese mixed with fresh chives or dill can add another layer of rich texture while offering a light and nutritious option to the meal. Creamed Spinach Scrambled Eggs Recipe FAQs How do I select the best spinach for this recipe? Choosing fresh baby spinach is key for a vibrant flavor and texture! Look for leaves that are bright green and crisp, avoiding any that are wilted or have dark spots. If fresh spinach isn’t available, feel free to use frozen spinach, but ensure you thaw and drain it well before using. How do I store leftover Creamed Spinach Scrambled Eggs? For optimal freshness, store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so gently over low heat, and I recommend adding a splash of milk or cream to maintain that creamy texture you love! Can I freeze Creamed Spinach Scrambled Eggs? While freezing isn’t ideal, you can keep leftovers in an airtight container for up to 1 month. To freeze, ensure the eggs are fully cooled before transferring them. Thaw overnight in the fridge and reheat gently, stirring occasionally to prevent dryness. What should I do if my scrambled eggs turn out dry? If you find your eggs are dry, it might be due to cooking too long or at too high a temperature. I suggest removing the pan from heat just before they look fully set; the residual heat will finish cooking them while keeping your creamed spinach scrambled eggs luscious. If you find them dry once plated, you can stir in a bit more cream or even a dollop of sour cream! Are these scrambled eggs suitable for people with dietary restrictions? This dish can be easily adapted! For a dairy-free option, use olive oil instead of butter and replace heavy cream with a plant-based cream or milk alternative. If you’re keeping an eye on cholesterol, consider using mostly egg whites and just a couple of yolks for flavor. Always check for specific allergies, especially to eggs or dairy. Can I add additional toppings to my Creamed Spinach Scrambled Eggs? Absolutely! If you’d like to elevate the dish, consider adding crumbled feta or goat cheese, or for a heartier serving, some crispy bacon or smoked salmon on top. Fresh herbs like chives or parsley also make a lovely finishing touch! Creamed Spinach Scrambled Eggs: Your New Breakfast Favorite Enjoy a delicious and protein-packed breakfast with Creamed Spinach Scrambled Eggs, a perfect twist on a classic dish. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 5 minutes minsTotal Time 15 minutes mins Servings: 4 servingsCourse: BreakfastCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base1 large shallot Adds savory flavor and sweetness; can substitute with onion for a milder taste.2 cloves garlic Provides aromatic depth; fresh or garlic powder may be used as alternatives.5 ounces baby spinach Contributes a fresh earthy taste and vibrant green color; substitute with kale or swiss chard if desired.8 large eggs The primary protein source and provides a creamy base when scrambled; use egg whites for a lighter option.For Seasoning1.5 teaspoons kosher salt Enhances overall flavor; adjust based on dietary needs.Freshly ground black pepper Adds spice and flavor contrast; optional.For Cooking3 tablespoons unsalted butter For sautéing; can replace with olive oil for a dairy-free option.0.5 cup heavy cream Adds richness and creaminess; substitute with half-and-half for a lighter version.Nutmeg Traditional in creamed spinach for warm spice flavor; omit if preferred.To ServeThick slices of toast Complements the dish nicely and enhances your breakfast experience with Creamed Spinach Scrambled Eggs. Equipment large nonstick frying panMedium bowl Method Step-by-Step InstructionsStart by finely chopping the shallot and mincing the garlic. Coarsely chop the baby spinach to ensure it wilts evenly during cooking.In a medium bowl, whisk together the eight large eggs, 1 teaspoon of kosher salt, and freshly ground black pepper until well combined and slightly frothy.Heat a large nonstick frying pan over medium heat and add 3 tablespoons of unsalted butter. Once melted and bubbly, add chopped shallot and minced garlic, sautéing for 3-5 minutes until soft and translucent.Add coarsely chopped spinach to the pan with sautéed shallots and garlic, seasoning with remaining ½ teaspoon of kosher salt. Stir for about 1 minute until spinach wilts and becomes bright green.Pour the whisked egg mixture into the pan, swirling gently to coat the bottom. Allow to cook undisturbed for about 30 seconds to 1 minute until edges begin to set.Using a spatula, carefully fold the eggs over themselves, breaking into large curds. Cook another 1-2 minutes until just about set but still slightly runny.Once eggs are almost fully cooked, pour in ½ cup of heavy cream and sprinkle remaining salt and pepper. If using, add nutmeg now. Stir gently to combine and warm through for 30 seconds.Gently spoon the creamed spinach scrambled eggs over thick slices of toast for an enjoyable breakfast experience. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 22gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 370mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg NotesPerfectly soft eggs: Remove the pan from heat just before the eggs are fully set for a creamy texture. Customize your greens and add cheese for extra flavor. 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