Marry This recipe is a savory and hearty scramble, which is the perfect way to transform a simple bag of frozen spinach into a delicious, satisfying meal. Loaded with crispy bacon, sweet onions, and fluffy scrambled eggs, it all comes together in one pan. It’s the ultimate quick and easy breakfast-for-dinner, ready in about 25 minutes.
Jump to RecipeElevating Frozen Spinach Ingredients
- 5 slices Bacon, chopped
- 1/4 Large Onion, diced
- 1/2 package (from a 10 oz. size) Frozen Spinach, thawed and squeezed dry
- 6 Eggs
- Sea Salt and freshly ground black pepper, to taste
How To Make This Spinach Scramble
- Cook the Bacon and Onion: Place the chopped bacon in a large nonstick skillet over medium-high heat. Cook for about 10 minutes, then add the diced onion to the pan with the bacon and its rendered fat. Continue to cook for another 5-10 minutes, until the bacon reaches your desired crispness and the onions are soft and golden.
- Add the Spinach: Add the thawed and squeezed-dry spinach to the skillet. Cook for 2-3 minutes, stirring, until everything is heated through.
- Scramble the Eggs: Move the bacon and spinach mixture to one side of the skillet. Crack the eggs directly into the empty side of the pan. Use a spatula to gently scramble the eggs, keeping them mostly separate from the other ingredients until they begin to form soft curds.
- Combine and Serve: Once the eggs are almost set but still a little soft, mix everything together in the skillet. Sprinkle with a couple of generous pinches of salt and freshly ground black pepper. Serve immediately.
Recipe Tips
- How to get a non-watery scramble? The most important secret is to squeeze the thawed frozen spinach completely dry before you add it to the pan. Place the spinach in a clean kitchen towel or a few layers of paper towels and wring out as much excess liquid as you possibly can.
- How to get perfectly fluffy eggs? The key is to not overcook them. By scrambling the eggs on their own side of the pan, you can control their cooking. Mix them into the hot bacon and spinach when they are still soft and slightly wet; the residual heat will finish cooking them to perfection.
- Can I make this ahead of time? This dish is at its absolute best when served hot and fresh from the skillet. Scrambled eggs do not store or reheat well and can become rubbery.
- How can I customize this? This is a great base recipe! A handful of shredded cheddar or crumbled feta cheese stirred in with the eggs is a fantastic addition. You could also add some sautéed mushrooms or a pinch of red pepper flakes for heat.
What To Serve With This Scramble
This is a hearty, all-in-one breakfast that is a complete meal on its own. It is perfectly served with:
- A slice of hot, buttered toast or a toasted English muffin.
- A side of fresh fruit or sliced avocado.
- A dollop of sour cream or your favorite salsa on top.
How To Store Leftovers
- Best Eaten Fresh: This scramble is meant to be eaten immediately for the best texture.
- Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the texture of the eggs will change upon reheating.
Spinach Scramble Nutrition Facts
- Serving: 1/2 of recipe
- Calories: 450 kcal
- Carbohydrates: 12g
- Protein: 28g
- Fat: 32g
- Saturated Fat: 12g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No. If you prefer, you can substitute the bacon with a cooked and crumbled breakfast sausage. For a vegetarian version, simply omit the meat and sauté the onion and spinach in 1-2 tablespoons of butter or olive oil.
Yes. If using fresh baby spinach, you do not need to pre-cook or squeeze it. Simply add a few large handfuls (about 4-5 cups) to the pan with the cooked bacon and onions and stir until it has wilted, which will only take a minute or two.
Don’t be shy with the seasonings! The simple ingredients in this dish rely on a generous amount of salt and freshly ground black pepper to make their flavors pop. Always taste and adjust the seasoning at the very end.
Try More Recipes:
- Spinach and Mushroom Quesadillas Recipe
- Spanakopita (Spinach Pie) Recipe
- Spinach Soup with Gruyere Recipe
Elevating Frozen Spinach Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy3
servings10
minutes20
minutes450
kcalA quick and easy one-pan breakfast scramble that elevates simple frozen spinach with the savory flavors of crispy bacon, sweet onions, and fluffy eggs.
Ingredients
5 slices Bacon, chopped
1/4 Large Onion, diced
5 oz. Frozen Spinach, thawed and squeezed dry
6 Eggs
Sea Salt and freshly ground black pepper
Directions
- In a large nonstick skillet over medium-high heat, cook the chopped bacon until it starts to crisp.
- Add the diced onion and continue to cook until the bacon is fully crisp and the onions are soft.
- Stir in the squeezed-dry spinach and cook for 2-3 minutes until heated through.
- Push the bacon and spinach mixture to one side of the skillet. Crack the eggs into the empty side.
- Gently scramble the eggs until they are almost fully cooked but still soft.
- Mix everything together in the skillet, season generously with salt and pepper, and serve immediately.
Notes
- Squeeze the Spinach! The most important tip for this recipe is to squeeze every last drop of water out of the thawed spinach. This is the non-negotiable secret to a savory, not soggy, scramble.
- Don’t Overcook the Eggs: For the best, creamiest texture, mix the eggs into the hot spinach and bacon when they are still slightly soft and wet. The residual heat of the pan will finish cooking them perfectly.
- One-Pan Wonder: Cooking the eggs in the same pan as the other ingredients is a great shortcut that saves on dishes and allows the eggs to pick up all the delicious flavor from the bacon fat.
- Customize It: This is a perfect template. Feel free to add a handful of your favorite shredded cheese at the end for an even richer breakfast.
