Cheesy Ham & Spinach Breakfast Skillet – A Hearty, One-Pan Morning Favorite

If your mornings are busy but you still crave a warm, satisfying meal, this Cheesy Ham & Spinach Breakfast Skillet is your answer. It’s hearty, comforting, and comes together in one pan with simple ingredients you might already have. The salty ham, creamy eggs, and melted cheese balance so well with tender potatoes and fresh spinach.

It feels like a diner-style breakfast without leaving your kitchen. Best of all, it’s flexible—swap ingredients based on what you like or what’s in the fridge.

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Cheesy Ham & Spinach Breakfast Skillet - A Hearty, One-Pan Morning Favorite

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• Ham: 1 to 1½ cups diced cooked ham (leftover holiday ham works great)
• Eggs: 4 to 6 large eggs
• Potatoes: 2 medium Yukon gold or russet potatoes, diced small (or use 2 cups frozen hash browns)
• Spinach: 3 to 4 cups fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
• Cheese: 1 to 1½ cups shredded cheddar, Monterey Jack, or a blend
• Onion: 1 small yellow onion, finely chopped
• Bell pepper (optional): 1 small red or green bell pepper, diced
• Garlic: 2 cloves, minced
• Butter and oil: 1 tablespoon butter + 1 tablespoon olive oil
• Milk or cream: 2 tablespoons (for richer eggs; optional)
• Seasonings: Salt, black pepper, smoked paprika, and red pepper flakes (optional)
• Fresh herbs (optional): Chives or parsley for garnish

Instructions

• Prep your ingredients: Dice the potatoes into small ½-inch cubes for faster cooking. Chop the onion, pepper, and ham.Shred the cheese and wash the spinach. Crack the eggs into a bowl and whisk with a pinch of salt, pepper, and the milk or cream if using.
• Cook the potatoes: Heat the oil and butter in a large skillet over medium heat. Add the diced potatoes with a pinch of salt and smoked paprika.Cook, stirring occasionally, until golden and tender, about 10–12 minutes. If they start to brown too fast, lower the heat and cover for a few minutes.
• Sauté aromatics: Add the onion and bell pepper to the skillet. Cook 3–4 minutes until softened.Stir in the garlic and cook 30 seconds, just until fragrant.
• Add the ham: Stir in the diced ham. Cook 2–3 minutes to warm through and lightly brown the edges. Taste and season with more salt and pepper as needed.
• Wilt the spinach: Add the spinach in handfuls.Toss until just wilted, 1–2 minutes. If using frozen spinach, make sure it’s well-drained and cook off any extra moisture.
• Create wells for the eggs: Use a spoon to make 4–6 small pockets in the hash. Pour a little oil into each well if the pan looks dry.Carefully pour a whisked egg into each well, or crack eggs directly if you prefer sunny-side up.
• Cheese it up: Sprinkle cheese evenly over the skillet, avoiding the egg yolks if you want them to show. Reduce heat to medium-low. Cover the pan and cook until egg whites are set and yolks are done to your liking, about 4–7 minutes.
• Finish and serve: Sprinkle red pepper flakes and fresh herbs if you like.Taste and adjust seasoning. Serve hot straight from the skillet.

What Makes This Recipe So Good

• One pan, minimal mess: Everything cooks in a single skillet, which means fewer dishes and a faster cleanup.
• Balanced and satisfying: You get protein from the ham and eggs, fiber from spinach and potatoes, and richness from the cheese.
• Quick and flexible: Ready in about 30 minutes, and easy to customize with different cheeses, veggies, or proteins.
• Great for meal prep: It reheats well, so you can cook it once and enjoy a hot breakfast for days.
• Comfort with freshness: The gooey cheese and golden potatoes feel indulgent, while the spinach keeps it bright and vibrant.

Shopping List

• Ham: 1 to 1½ cups diced cooked ham (leftover holiday ham works great)
• Eggs: 4 to 6 large eggs
• Potatoes: 2 medium Yukon gold or russet potatoes, diced small (or use 2 cups frozen hash browns)
• Spinach: 3 to 4 cups fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
• Cheese: 1 to 1½ cups shredded cheddar, Monterey Jack, or a blend
• Onion: 1 small yellow onion, finely chopped
• Bell pepper (optional): 1 small red or green bell pepper, diced
• Garlic: 2 cloves, minced
• Butter and oil: 1 tablespoon butter + 1 tablespoon olive oil
• Milk or cream: 2 tablespoons (for richer eggs; optional)
• Seasonings: Salt, black pepper, smoked paprika, and red pepper flakes (optional)
• Fresh herbs (optional): Chives or parsley for garnish

Instructions

1. Prep your ingredients: Dice the potatoes into small ½-inch cubes for faster cooking. Chop the onion, pepper, and ham.

   Shred the cheese and wash the spinach. Crack the eggs into a bowl and whisk with a pinch of salt, pepper, and the milk or cream if using.

2. Cook the potatoes: Heat the oil and butter in a large skillet over medium heat. Add the diced potatoes with a pinch of salt and smoked paprika.

   Cook, stirring occasionally, until golden and tender, about 10–12 minutes. If they start to brown too fast, lower the heat and cover for a few minutes.

3. Sauté aromatics: Add the onion and bell pepper to the skillet. Cook 3–4 minutes until softened.

   Stir in the garlic and cook 30 seconds, just until fragrant.

4. Add the ham: Stir in the diced ham. Cook 2–3 minutes to warm through and lightly brown the edges. Taste and season with more salt and pepper as needed.
5. Wilt the spinach: Add the spinach in handfuls.

   Toss until just wilted, 1–2 minutes. If using frozen spinach, make sure it’s well-drained and cook off any extra moisture.

6. Create wells for the eggs: Use a spoon to make 4–6 small pockets in the hash. Pour a little oil into each well if the pan looks dry.

   Carefully pour a whisked egg into each well, or crack eggs directly if you prefer sunny-side up.

7. Cheese it up: Sprinkle cheese evenly over the skillet, avoiding the egg yolks if you want them to show. Reduce heat to medium-low. Cover the pan and cook until egg whites are set and yolks are done to your liking, about 4–7 minutes.
8. Finish and serve: Sprinkle red pepper flakes and fresh herbs if you like.

   Taste and adjust seasoning. Serve hot straight from the skillet.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: For best texture, freeze without eggs. Freeze the ham-potato-spinach base for up to 2 months, then thaw, reheat, and add fresh eggs and cheese.
• Reheating: Warm individual portions in a skillet over medium-low heat with a splash of water and a lid.

  Microwave in 30–45 second bursts until heated through. Add fresh cheese on top to revive the gooey factor.

Health Benefits

• Protein-rich: Ham and eggs provide high-quality protein that keeps you full and supports muscle maintenance.
• Leafy greens: Spinach adds iron, folate, vitamin K, and antioxidants with very few calories.
• Smart carbs: Potatoes offer potassium, vitamin C, and fiber (especially if you leave the skins on).
• Customizable fats: You control the cheese amount and can use olive oil for heart-friendly fats.
• Balanced plate: With protein, veggies, and carbs in one pan, it’s a well-rounded start that helps avoid mid-morning slumps.

Common Mistakes to Avoid

• Rushing the potatoes: If they’re cut too large or cooked too fast, they’ll be raw in the center. Keep them small and let them soften before adding eggs.
• Skipping the cover: Without a lid, the egg tops may stay runny while the bottoms overcook.

  Covering traps steam for even cooking.

• Too much moisture: Frozen spinach or wet potatoes can make the skillet soggy. Squeeze spinach dry and make sure potatoes get some browning.
• Over-salting: Ham and cheese are already salty. Season gradually and taste as you go.
• Overloading the pan: Cramming too many ingredients prevents browning.

  Use a large skillet or cook in batches.

Variations You Can Try

• Southwest style: Swap cheddar for pepper jack, add black beans and corn, and finish with salsa and avocado.
• Mediterranean twist: Use feta instead of cheddar, add cherry tomatoes and olives, and finish with oregano and lemon zest.
• Mushroom and Swiss: Sauté mushrooms with the onions and use Swiss or Gruyère for a deeper, nutty flavor.
• Sweet potato swap: Replace white potatoes with diced sweet potatoes and season with a touch of chili powder.
• Turkey or bacon: Use turkey or crispy bacon instead of ham. If using bacon, cook it first and use the drippings for the potatoes.
• Dairy-light: Reduce cheese or skip it and finish with a dollop of Greek yogurt or a squeeze of hot sauce.

FAQ

Can I use pre-cooked hash browns?

Yes. Use about 2 cups of thawed hash browns.

Cook them in oil and butter until crisp before adding the onion and pepper. They cut down on prep and cook time.

What skillet works best?

A well-seasoned cast iron skillet is ideal for even browning and easy oven finishing if needed. A nonstick skillet also works and makes egg release easier.

How do I keep the eggs from overcooking?

Lower the heat once the eggs go in, cover the pan, and watch closely.

Pull the skillet off the heat when whites are set but yolks are still soft—they’ll continue to cook slightly from residual heat.

Can I make this without eggs?

Absolutely. Skip the eggs and add extra spinach and cheese, or sub in tofu scramble for a plant-forward version.

What cheese melts best?

Cheddar, Monterey Jack, and mozzarella melt smoothly. For extra flavor, mix in a little sharp cheddar or Gruyère.

How can I make it spicier?

Add diced jalapeño with the onion and pepper, use pepper jack cheese, and finish with hot sauce or red pepper flakes.

Is this good for meal prep?

Yes.

Cook the base and store in the fridge. Reheat portions and add a quick fried or poached egg on top for a fresh-feeling meal every time.

Wrapping Up

This Cheesy Ham & Spinach Breakfast Skillet brings comfort and convenience together in one pan. It’s hearty enough to fuel a busy day, yet simple enough for a lazy weekend brunch.

With flexible ingredients and easy steps, it fits your routine and your taste. Keep it classic or try a fun variation—either way, you’ll have a warm, satisfying breakfast on the table fast.