Spanish Breakfast Eggs

10 ingredients
9 steps

Ingredients

  • 1 small red pepper, chopped
  • 2 tablespoons butter, divided
  • 1 (12 ounce) bag Baby Spinach
  • 1 (14 ounce) can artichokes, quarters drained
  • 3 English muffins, halved and toasted
  • 1/4 cup shredded romano cheese
  • 6 eggs
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Directions

  1. 1
    Cook pepper in 1 T.
  2. 2
    hot butter for 3 minutes, stirring.
  3. 3
    Stir in spinach and artichoke.
  4. 4
    Cook 4 minutes, stirring.
  5. 5
    Divide spinach mix among muffin halves.
  6. 6
    In non-stick skillet over med-heat, fry eggs in remaining butter.
  7. 7
    Sprinkle with chives, salt and pepper.
  8. 8
    Place eggs on spinach, top with cheese.
  9. 9
    Easy and a bit different.

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