Skillet Spinach and Cheddar Egg Scramble with Toast

Ingredients

• 6 eggs
• 3 cups fresh spinach
• 1/2 cup cheddar cheese, shredded
• 2 cups frozen shredded hash browns
• 3 tbsp butter
• 4 slices sourdough bread
• 2 tbsp whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. 1

   Melt 1 tbsp butter in a nonstick skillet over medium-high heat. Press hash browns into an even layer, season with salt and paprika, and cook undisturbed 5 minutes per side until crisp.

2. 2

   Remove hash browns; keep warm.

3. 3

   Whisk eggs with milk, salt, and pepper.

4. 4

   Melt 1 tbsp butter in the same skillet, add spinach, and wilt 1-2 minutes.

5. 5

   Lower heat to medium-low, pour in eggs, and stir gently until soft curds form, about 3 minutes.

6. 6

   Off heat, fold in cheddar until just melted.

7. 7

   Toast bread and spread with remaining butter.

8. 8

   Plate the scramble with toast and crispy hash browns.