Protein-packed with a serving of veggies, these Spinach Scrambled Eggs are a tasty way to have a healthy breakfast. Easy to make with dairy-free options, these eggs are on our breakfast menu on repeat. Enjoy these with fresh fruit, or add some sausages or bacon for a protein-rich breakfast.
A plate of perfectly scrambled eggs is one of my favorite breakfast. But who am I kidding… I eat these eggs for dinner too. When I first came up with this variation, we ate them 3 days in a row for breakfast. 10 minutes is all you need to make this protein packed healthy meal.
My original recipe from 2013 was sprinkled with toasted pine nuts which is so good with the spinach and feta cheese. However, with a bag of pine nuts at Costco costing around $38 dollars… I don’t add them these days!
But if you do get a good deal on them, it’s definitely tasty. Not to worry though, spinach and feta gives you plenty of flavor to go around.
Ingredients & Substitutions
- Eggs – use the freshest farm eggs whenever you can for the best flavor. Eggs with rich orange egg yolks have so much flavor.
- Spinach – baby spinach or any size of tender spinach works perfectly in these eggs. I don’t recommend using kale unless you cook it longer until completely tender.
- Butter – ghee or olive oil all works to scramble these eggs, just use whichever one works the best for you.
- Optional cheese – we love adding crumbled feta to these spinach eggs for the flavor pairing. You can omit it for dairy free. Any flavorful grated cheese works in these eggs as well like cheddar, havarti, or pepper jack for some spice.
- Optional cream – adds richness and softness to scrambled eggs, but you can omit it for dairy free. I make these all the time without the cream because we don’t always have it on hand, and they’re still so flavorful. The cream is really just an ‘all out’ fancy option for extra special eggs.
How to make this recipe step by step
Step 1: Start by whisking the eggs together with the sea salt and pepper until completely combined. If you’re using the heavy cream, whisk it into the egg mixture.
Step 2: Next roughly chop the clean spinach.
Step 3: Preheat a large 10″ skillet over medium high heat. When the pan is hot but not smoking, add 1 tbsp of butter or oil and sauté the spinach for about 1 minute until just wilted.
Remove the spinach from the pan and add the remaining amount of butter.
Step 4: When the butter has melted, add the egg mixture and scramble stirring constantly over medium heat until mostly set.
Add the optional cheese if using and stir to combine.
Step 5: When the eggs are almost fully cooked, add the spinach back to the pan and stir to combine.
Serve as soon as the eggs are set to the doneness you like.
Ways to serve this
- Serve these eggs with a side of fresh fruit, Winter Fruit Salad, or cherry tomatoes when they’re in season.
- Add my Air Fryer Sausage Links or Turkey Breakfast Sausage for extra protein. For a brunch party, add my Fruit and Yogurt Parfaits as well.
- Bake a batch of my Almond Flour Blueberry Muffins, Banana Chocolate Chip Muffins, or Pumpkin Muffins to serve with these eggs.
FAQ’s
Yes, I think it is worth the small amount of extra time to cook the spinach and then add it back to the pan with the eggs. If you cook the spinach with the scrambled eggs, the spinach releases water and changes the texture of the eggs.
Yes, you can use any kind of cheese you like in your eggs. Grated cheddar cheese is a great substitute for feta cheese.
Storing leftovers
- To store – place any leftover eggs into a sealed container and store it in the refrigerator for 2-3 days.
- Make ahead – I don’t recommend making these ahead, but you can prep ahead. Roughly chop the spinach and store it in the fridge for up to 2 days. You can also whisk the egg mixture together and refrigerate for up to 2 days. Grate or crumble the cheese and store it in the fridge for up to 1 week. That way you can make these spinach eggs in just a few minutes.
- Reheating – reheat any leftovers in a non-stick skillet with a little butter or oil over medium heat stirring until warmed. The eggs will be overcooked and the spinach will release more water, but they’re still tasty.
- To freeze – I don’t recommend freezing these spinach eggs.
Tips & Tricks
- While you don’t have to remove the spinach from the pan before scrambling the eggs, this extra step does make truly superior eggs. If you leave the spinach in the pan with the eggs it will release more water as the eggs cook. This changes the texture of the eggs and they lose the soft rich texture. It really is a noticeable difference and I’d encourage you not to skip that step!
- Use a non-stick pan for the easiest cooking experience. If you get the hang of keeping your pan at a good temperature for scrambling, a well-seasoned cast iron skillet works as well.
- Keep the heat at medium or even medium-high while scrambling. If the heat is really low it takes forever to scrambeled, but if the heat is high, it produces rubbery eggs. You want to be stirring constantly with curds forming with each swipe of your spatula across the bottom of the pan.
Dietary Options & Substitutions
- Dairy-free & paleo – make these eggs without the feta cheese, spinach eggs are really good as-is, no cheese needed. Use olive oil instead of butter, or ghee if tolerated. Also, omit the cream or use your favorite dairy-free alternative. Cream adds richness and softness to scrambled eggs but it’s not necessary.
More Protein Breakfast Recipe Inspiration
I really hope you enjoy these Spinach Scrambled Eggs! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Spinach Scrambled Eggs
INGREDIENTS
- 8 eggs
- 1/2 tsp sea salt - more or less to taste
- 1 pinch black pepper - or more to taste
- 2 tbsp cream - optional for richness, omit for dairy-free
- 2 tbsp butter - or olive oil
- 2 cups baby spinach - 2 oz, roughly chopped
- 1/4 cup feta cheese - crumbled, or grated cheese of choice
INSTRUCTIONS
- In a medium-sized bowl, whisk together the eggs, salt, pepper, and the optional cream until fully combined. Set the egg mixture aside.
- Preheat a 9-10" non-stick skillet over medium heat. When the pan is hot, add 1 tbsp of the butter along with the spinach. Cook just to wilt, then remove the spinach from the pan and set it aside.
- Add the remaining tbsp of butter to the pan. When the butter has melted and is sizzling, add the egg mixture and stir to scramble the eggs.
- When the eggs are cooked to your liking, remove them from the heat and stir in the cooked spinach and feta cheese before serving right away.
NOTES
nutrition facts
This recipe was originally published in 2013 and updated in 2024 with new photos, tips, and information.
These look delicious…just in time, I’ve been getting sick of my normal cheesey morning scramble! Just found your blog from Allison over On Your Marks Get Set…Trot!
We’ve been loving them as well because they have been a change of pace from the norm.