Spinach Egg Toast
Whole wheat toast topped with soft scrambled eggs, baby spinach, cheddar cheese, and cherry tomatoes. A healthy, kid-friendly vegetarian breakfast for a family of 4.
- breakfast
- family-meal
- friday
- Healthy
- kid-friendly
- Vegetarian
Per-serving nutrition for this recipe.
- Energy
- 381 calories per serving
- Protein
- 22.2 g per serving
- Carbs
- 20.2 g per serving
- Fat
- 23.8 g per serving
- Sodium
- 799 mg per serving
Shopping options
Check ingredients to include themPackage used · most used first
baby spinach · 5 Ounce
Simple Truth Organic® Baby Spinach
100%
Details
large eggs · 8 Each
Kroger® Grade A Large White Eggs
67%
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
milk · 2 Tablespoon
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
6%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- large eggs-8 each
- whole wheat bread-4 slices
- baby spinach-5 oz
- shredded cheddar cheese-1 cup
- cherry tomatoes-1 cup
- milk-2 tablespoons
- olive oil-1 tablespoon
- salt-1/2 teaspoon
- black pepper-1/4 teaspoon
Halve the cherry tomatoes on a cutting board, then whisk the eggs, milk, salt, and black pepper in a medium bowl until evenly blended.
Keep fingers clear of the knife blade while halving the tomatoes.
Heat olive oil in a large nonstick skillet over medium heat, add the baby spinach, and cook for 1 to 2 minutes until just wilted.
Keep children away from the hot skillet while the spinach cooks.
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are softly set and still moist, about 3 to 4 minutes.
Cook the eggs until set and no longer runny.
Sprinkle in the shredded cheddar cheese and fold gently until the cheese is melted and the eggs look creamy.
Toast the whole wheat bread until golden and crisp, then place each slice on a plate.
Keep children away from the hot toaster.
Spoon the spinach eggs over the toast and top with halved cherry tomatoes while the eggs are warm.
Let the toast cool slightly before serving to young children.
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