Egg Recipes
Spinach and Cheddar Scrambled Eggs
Soft curds of egg with wilted spinach and melted cheddar for a quick, savory breakfast.
Prep5 min
Cook7 min
Rest / chill0 min
Total12 min
Yield2 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Whisk eggs with milk, salt, and pepper until evenly blended.
- Melt butter in a nonstick skillet over medium-low heat. Add spinach and stir for 1–2 minutes until wilted.
- Pour in eggs. Gently move a spatula across the bottom, folding the cooked edges toward the middle.
- Add cheddar as the curds form. Continue cooking until no liquid egg remains and the eggs reach 160°F; serve promptly.
A little kitchen know-how
Use gentle heat so the spinach does not stick and the eggs stay tender.
Storage & leftovers
Best freshly cooked. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 165°F.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.