Creamy Goat Cheese and Spinach Eggs



After my two gestational diabetes pregnancies, I started eating a high protein breakfast every day. After many, many, many days of eating eggs, I decided to add some JOY to my plate by changing things up a bit and trying new ideas. This dish came as a result and it is one of my favorite ways to eat eggs. It is quick and easy to make and packs a nice punch of protein and vitamins…my kind of breakfast. enJOY! 

Creamy Goat Cheese and Spinach Eggs

  • Servings: 1
  • Difficulty: Easy
  • Print


    • 2 large eggs
    • 1 Tbsp milk of choice
    • 1/2 Tbsp butter (or oil of choice)
    • 1/3 cup fresh spinach, chopped
    • 1/4 cup goat cheese, crumbled
    • salt and pepper to taste (optional)


  1. In a small bowl, mix eggs and milk.
  2. In a small saucepan, melt butter slowly over medium heat.
  3. Add eggs and reduce heat to low.
  4. Add spinach and gently stir eggs until combined and spinach begins to wilt (about 30 seconds)
  5. Add goat cheese to egg mixture and mix gently until goat cheese melted and eggs are thoroughly cooked (about 1-2 minutes).
  6. Sprinkle with salt and pepper to taste.
  7. Serve warm.

T-Tip: You can make this dairy-free by using dairy-free milk and oil instead of butter.