Spinach Cheddar Egg Toast
A quick Sunday breakfast of spinach-cheddar eggs served over whole wheat toast with cherry tomatoes. Made for a family of 4 with simple vegetarian grocery-store ingredients.
- breakfast
- eggs
- family-meal
- Healthy
- kid-friendly
- sunday-breakfast
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
large eggs · 8 Each
Kroger® Grade A Large White Eggs
67%
Details
baby spinach · 3 Cup
Simple Truth Organic® Baby Spinach
60%
Details
cherry tomatoes · 1 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
Details
shredded cheddar cheese · 1 Cup
Kroger® Medium Cheddar Shredded Cheese
50%
Details
whole wheat bread · 4 Count
Kroger® 100% Whole Wheat Bread
25%
Details
whole milk · 2 Tablespoon
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
6%
Details
olive oil · 2 Teaspoon
Kroger® Extra Virgin Olive Oil
2%
Details
ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
fine salt · 0.5 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- large eggs-8 each
- baby spinach-3 cups
- shredded cheddar cheese-1 cup
- cherry tomatoes-1 cup
- whole milk-2 tablespoons
- olive oil-2 teaspoons
- fine salt-1/2 teaspoon
- whole wheat bread-4 slices
- ground black pepper-1/4 teaspoon
Halve the cherry tomatoes on the cutting board, set out 4 plates, and place the bread near the toaster.
Keep fingers tucked and the knife blade angled away while cutting cherry tomatoes.
In a medium bowl, whisk the eggs, milk, salt, and pepper until the yolks are blended and the mixture looks evenly yellow.
Wash hands, utensils, and surfaces after handling raw eggs.
Heat the olive oil in a large nonstick skillet over medium heat, add the baby spinach, and stir for 1 minute until bright green and wilted.
Use caution around the hot skillet and oil to avoid burns.
Start the bread in the toaster, then pour the egg mixture over the spinach; gently scramble with a spatula for 3 to 4 minutes until softly set.
Avoid touching the toaster slots or hot skillet surfaces.
Sprinkle in the cheddar cheese and fold just until melted; remove the skillet from the heat when the eggs are moist but not runny.
Cook eggs until no visible liquid remains and they reach 160°F (71°C).
Divide the toast among plates, spoon the spinach-cheddar eggs on top, and serve with cherry tomatoes on the side for a warm family breakfast.
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