Best 8 Creamed Spinach Egg Skillet Recipes

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Indulge in a symphony of flavors with our Creamed Spinach Egg Skillet, a culinary masterpiece that combines the velvety richness of creamed spinach with the fluffy goodness of eggs. This versatile dish can be enjoyed for breakfast, lunch, or dinner, and its simple yet elegant presentation makes it perfect for any occasion. With just a few pantry staples and fresh ingredients, you can whip up this delectable skillet in no time.

In this article, we've curated a collection of creamed spinach egg skillet recipes that cater to various dietary preferences and taste buds. From the classic Creamed Spinach Egg Skillet, featuring a luscious blend of spinach, eggs, and a creamy sauce, to its vegetarian counterpart, the Spinach and Feta Egg Skillet, packed with protein and bursting with Mediterranean flavors.

For those seeking a low-carb option, the Keto Creamed Spinach Egg Skillet is a game-changer. With its creamy spinach filling encased in a crispy almond flour crust, this skillet is a keto-friendly delight. And if you're craving a spicy kick, the Spicy Creamed Spinach Egg Skillet will tantalize your taste buds with its vibrant blend of spices and peppers, perfectly complementing the creamy spinach and eggs.

No matter your dietary preferences or flavor inclinations, our Creamed Spinach Egg Skillet recipes offer a satisfying and delicious meal. Prepare to embark on a culinary journey that will leave you craving more.

Here are our top 8 tried and tested recipes!

CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY



Creamy One-Pot Spinach And Egg Breakfast Recipe by Tasty image

Hosting a casual brunch with a few friends? Try this one-pot spinach and egg breakfast recipe. It can be whipped up quickly and you'll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.

Provided by Katie Aubin

Categories     Breakfast

Time 55m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons unsalted butter
½ medium white onion, thinly sliced
1 teaspoon kosher salt, divided, plus more to taste
3 cloves garlic, minced
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
2 tablespoons all purpose flour
1 cup vegetable stock
¾ cup heavy cream
¾ cup parmesan cheese, freshly grated, plus more for sprinkling
20 oz frozen spinach, thawed and squeezed dry
2 teaspoons fresh lemon juice
4 large eggs
½ teaspoon black pepper, freshly ground
toast, for serving

Steps:

  • Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
  • Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
  • Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
  • Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
  • Stir in the lemon juice and spinach. Remove the pan from the heat.
  • Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
  • Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
  • Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
  • Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
  • Remove the pan from the oven and let cool for 10 minutes before serving with toast.
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 4 grams, Protein 20 grams, Sugar 8 grams

CREAMED SPINACH



Creamed Spinach image

Made with frozen spinach and heavy cream, this easy yet elegant side dish can be made ahead of time and reheated in the microwave.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Yield 6 to 8

Number Of Ingredients 9

3 tablespoons unsalted butter
½ cup finely chopped shallots, from 1 to 2 shallots
2 garlic cloves, finely chopped
1 pint (2 cups) heavy cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch freshly grated nutmeg, or use ground nutmeg
½ cup finely shredded Parmigiano-Reggiano
2 pounds frozen cut leaf spinach, thawed and squeezed very dry (see note)

Steps:

  • Melt the butter in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.
  • Note: Cut leaf spinach is not the same as chopped spinach. If your market doesn't carry cut leaf spinach, look for frozen whole leaf spinach. (Chopped spinach will work but the texture won't be as appealing.) Some markets carry 1-lb bags and some carry 10-oz boxes; if you can only find the 10-oz boxes, you'll need three of them. If you'd like to start with fresh spinach, you'll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups.
  • Make-Ahead Instructions: This dish can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered, stirring every 30 seconds or so, until hot, a few minutes. When reheated, the spinach won't be quite as creamy-looking as it was originally (though the taste will be the same); you can add a bit of cream when reheating to get a creamier consistency, if you'd like.

Nutrition Facts : Calories 306, Fat 29 g, Carbohydrate 8 g, Protein 7 g, SaturatedFat 18 g, Sugar 3 g, Fiber 3 g, Sodium 357 mg, Cholesterol 98 mg

CREAMED SPINACH



Creamed Spinach image

Provided by Emeril Lagasse

Categories     side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 8

2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream

Steps:

  • Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
  • Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

CREAMED SPINACH



Creamed Spinach image

This classic dish, a staple of high-end steakhouses and humble tables alike, is one that every cook should learn to make. We've carefully crafted this recipe to capture the ultimate classic creamed-spinach characteristics so that it can be your textbook version and an heirloom to pass down. Once you've made it and seen how easy it is, there's a good chance it'll be on your table more often than for just special-occasion feasts. It's creamy and satisfying even though it takes just 35 minutes to make. The ingredients are all easily accessible staples, but the inclusion of nutmeg might surprise you. If you associate that spice more with cookies than vegetables, you're in for a pleasant surprise. Rather than dominating the dish, or even standing out on its own, nutmeg in this application serves to elevate the flavors of the key ingredients-cream and spinach-and bring them into harmony. As a finishing touch, we've added butter-toasted panko bread crumbs for a pleasant little crunch that we think you'll find very satisfying.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 9

5 tablespoons butter
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped onion
3 tablespoons Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half
4 packages (5 oz each) baby spinach leaves

Steps:

  • In 8-inch skillet, melt 1 tablespoon of the butter over medium heat. Stir in bread crumbs. Cook and stir 2 to 3 minutes or until golden brown. Place crumbs in small bowl; set aside.
  • In 1-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add onion; cook, stirring frequently, 4 to 5 minutes, or until tender. Stir in flour salt, pepper and nutmeg. Cook and stir until mixture is bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; set aside.
  • In 12-inch skillet, heat remaining 1 tablespoon butter over medium heat. Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in half-and-half mixture. Cook and stir 1 to 2 minutes or just until heated. Spoon mixture into serving bowl; top with toasted bread crumbs.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 1/2 g

BAKED EGGS IN CREAMY SPINACH



Baked Eggs in Creamy Spinach image

"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
4 cups sliced spinach leaves
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons freshly grated Parmesan cheese
4 large eggs

Steps:

  • Preheat the oven to 350˚ F.
  • Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
  • Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

CREAMED SPINACH



Creamed Spinach image

Provided by Food Network Kitchen

Categories     side-dish

Time 16m

Yield 6 to 8 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, at room temperature
Kosher salt
1/2 teaspoon freshly grated nutmeg
2 pounds spinach, tough stems removed
1 large egg plus 2 egg yolks
Freshly ground pepper

Steps:

  • Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.
  • Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop.
  • Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper.

SPINACH EGG BAKE



Spinach Egg Bake image

This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 servings.

Number Of Ingredients 9

4 bunches green onions, finely chopped
1/4 cup butter
1 pound fresh spinach, trimmed
6 tablespoons minced fresh parsley
12 large eggs
1/2 cup sour cream
1/2 teaspoon salt
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

BAKED EGGS ON CREAMED SPINACH



Baked Eggs on Creamed Spinach image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Spinach     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 bunch spinach (about 3/4 pound)
2 tablespoons minced onion
1 tablespoon unsalted butter
3 tablespoons heavy cream
freshly grated nutmeg to taste
2 large eggs

Steps:

  • Preheat oven to 400°F. and butter two 1/3- to 1/2-cup ramekins.
  • Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.
  • In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.
  • Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)
  • Season eggs with salt and pepper and serve immediately.

Tips:

  • Use fresh spinach: Fresh spinach has a more vibrant color and flavor than frozen spinach. If you're using frozen spinach, be sure to thaw it completely before using.
  • Don't overcook the spinach: Overcooked spinach will become mushy and lose its flavor. Cook it just until it's wilted, about 2 minutes.
  • Use a non-stick skillet: A non-stick skillet will help prevent the eggs and spinach from sticking to the pan.
  • Season the eggs and spinach to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of red pepper flakes for a little heat.
  • Serve immediately: Creamed spinach and egg skillet is best served immediately after it's cooked. The eggs will continue to cook if they sit, so don't let them sit for too long.

Conclusion:

Creamed spinach and egg skillet is a delicious and easy-to-make breakfast, lunch, or dinner. It's packed with nutrients from the spinach and eggs, and it's sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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