These Single-Serving Spinach Scrambled eggs are a fast, easy, & healthy breakfast for weight loss full of protein to start your day on the right foot.
I’ve said it before and I’m sure I’ll say it again – I am not a morning person.
I have always wanted to be that person that would just cheerfully pop out of bed in the morning and whistle while they make breakfast.
But despite my best intentions, my reality is more like spending 30 minutes scrolling through my phone in bed while my brain very (very) slowly decides to start functioning, then shuffling into the kitchen like a zombie and hoping I turn the right stove burner on (I think I get it right approximately 60% of the time).
I also know that I need a good breakfast in the morning or it throws off my whole rest of the day. As much as I love donuts, I need a good dose of protein first thing in the morning, which usually takes some thought (which does not happen in the mornings for me!).
Make Ahead Breakfast Meal Prep
The one way I have found to successfully combat my non-morning-personness is to plan ahead whenever I can.
I often prep breakfasts the night before (like Peanut Butter & Blueberry Overnight Oats), but one of my favorite and most frequent breakfasts these days is Single-Serving Spinach Scrambled Eggs.
The reason I make this breakfast so often is that I make it super fast and easy to throw together in the mornings.
I buy a sweet onion and a bag of baby spinach and split them up into 6 servings. Then just stick them each into a freezer storage bag and freeze them until I’m ready to use them. This is one of my favorite healthy breakfast hacks. I almost always have a few bags of these in my freezer!
It takes a good chunk of the thinking out of the process in the morning, which means it’s pretty smooth sailing for me.
How To Make Single-Serving Spinach Scrambled Eggs
I love including vegetables in my breakfast. I’m just convinced they make it easier to make healthy choices the rest of the day.
I know that scrambled eggs are pretty straight-forward and self-explanatory, but the magic behind these eggs are the vegetables.
Cooking the sweet onions first adds such good flavor! Don’t skip that step. I happen to absolutely love onions, so I actually double the amount in this recipe for myself.
Add the baby spinach and cook it just until it wilts.
Then pour in your eggs and cook them until they are set.
And in less than 15 minutes, with little to no thinking required, you have a healthy and filling breakfast ready to go!
- 1 tsp avocado or extra virgin olive oil
- 1/4 c. diced yellow onion
- 1 c. baby spinach
- 2 eggs
- salt and pepper, to taste
- Heat oil in a small non-stick skillet over medium heat.
- Add onions to pan and saute until golden brown.
- Turn heat down to medium-low.
- Add baby spinach and cook until just wilted.
- Beat eggs, salt, and pepper together in a small bowl and pour into pan.
- Using a spatula, push the eggs from side to side in the skillet, cooking until the eggs are set.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 14gSaturated Fat: 3gUnsaturated Fat: 6gCholesterol: 372mgSodium: 160mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 14g