Eating a big healthy breakfast may help lower your levels of a hormone that signals hunger, and reduce snack cravings later in the day. Plus, research shows eating the bulk of your daily calories earlier in the day could help you lose weight.
If you’re looking for a lighter breakfast, this recipe can serve two. Now isn’t that romantic?
Spinach & Cheese Breakfast Skillet
recipe from EatingWell Test Kitchen
- 1 potato (about 9 ounces), scrubbed (skin left on)
- 1 slice bacon
- 1 tablespoon extra-virgin olive oil
- 3 cups baby spinach
- ⅛ teaspoon salt
- 2 large eggs
- ⅔ cup shredded cheese (1½ ounces)
- Freshly ground pepper
- Prick potato in several spots with a fork; microwave on High for 4 minutes. Let cool for 5 minutes, then chop into ½-inch cubes.
- Meanwhile, cook bacon over medium-high heat in an 8-inch cast-iron skillet until crisp. Remove the bacon from the skillet, but leave the bacon drippings in the pan. Add oil and diced potatoes and cook, stirring frequently, until the potatoes are browned, about 5 minutes. Add spinach; stir to combine and just wilt, about 1 minute. Season with salt.
- Make 2 wells in the center of the hash and crack one egg into each well. Reduce the heat to medium and cook until the eggs are partially set, 2 to 3 minutes. Sprinkle with cheese, cover and cook until the cheese is melted and the eggs whites are completely set, 1 to 2 minutes.
- Chop the bacon and sprinkle on top. Garnish with a generous grinding of pepper.
Make Ahead Tip: Cool and refrigerate the microwaved potato in an airtight container for up to 1 day.
Try crumbled feta goat cheese, or Tulip Tree’s Haymaids in this dish. Swiss chard would make a nice substitute for spinach if you’re so inclined. And I’m thinking a bit of kimchi or kraut would not be a bad addition either.