Spinach & Cheese Breakfast Skillet

The hormone ghrelin, which indicates hunger, may be lowered by eating a substantial, healthy breakfast like this 700-calorie hash-and-egg meal. This will lessen your need for snacks later in the day. Additionally, evidence suggests that eating the majority of your daily calories earlier in the day may aid in weight loss. This recipe can feed two people if you’re searching for a lighter breakfast option.

Ingredients

One small russet potato scrubbed

One slice bacon

One tablespoon extra-virgin olive oil

Three cups baby spinach

1/8 teaspoon salt

Two large eggs

2/3 cup shredded Cheddar cheese

Freshly ground pepper

Directions

With a fork, prick the potato many times. Microwave on High for 4 minutes. Slice into 1/2-inch cubes after allowing it cool for 5 minutes.

In the meantime, crisp up the bacon in an 8-inch cast-iron skillet over medium-high heat. While keeping the bacon drippings in the pan, remove the bacon from the skillet. Add the oil and the diced potatoes; continue to simmer, turning constantly, for about 5 minutes, or until the potatoes are browned. Add spinach; mix well and let wilt for about a minute. Use salt to season.

Two wells should be made in the hash’s middle, and eggs should be cracked into each well. Cook the eggs for 2 to 3 minutes on medium heat, or until they are half set. Sprinkle with cheese, cover, and simmer for 1 to 2 minutes, or until the cheese is melted and the eggs are completely set.

Sprinkle the chopped bacon over top. Pepper should be generously ground as a garnish.

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