Spanish Breakfast Eggs Recipe

Name: Spanish Breakfast Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red pepper, chopped; 2 tablespoons butter, divided; 1 (12 ounce) bag Baby Spinach; 1 (14 ounce) can artichokes, quarters drained; 3 English muffins, halved and toasted; 1/4 cup shredded romano cheese; 6 eggs; 1 tablespoon chopped fresh chives; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper

Servings: persons

1 small red pepper, chopped
2 tablespoons butter, divided
1 (12 ounce) bag Baby Spinach
1 (14 ounce) can artichokes, quarters drained
3 English muffins, halved and toasted
1/4 cup shredded romano cheese
6 eggs
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

1
Cook pepper in 1 T.
2
hot butter for 3 minutes, stirring.
3
Stir in spinach and artichoke.
4
Cook 4 minutes, stirring.
5
Divide spinach mix among muffin halves.
6
In non-stick skillet over med-heat, fry eggs in remaining butter.
7
Sprinkle with chives, salt and pepper.
8
Place eggs on spinach, top with cheese.
9
Easy and a bit different.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small red pepper, chopped, 2 tablespoons butter, divided, 1 (12 ounce) bag Baby Spinach, 1 (14 ounce) can artichokes, quarters drained, and more.

Yes, Spanish Breakfast Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Breakfast Eggs

How did you like this recipe?

Frequently Asked Questions