I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Some days, eating breakfast after dark seems just right.  We all love to have breakfast for dinner once in a while but I especially love a savory breakfast dish with some protein and veggies.  This week we enjoyed these delicious breakfast-for-dinner skillet eggs!  While we loved these for dinner, they’re equally savory and delicious for breakfast so don’t rule them out for more than one meal.

To make this eggs skillet recipe, I used I Can’t Believe It’s Not Butter!, a product I rarely use, and whipped up this quick and delicious dish.  While this item hasn’t been a staple in my home, I’m definitely going to start using it more.  We all really enjoyed the flavor it added to this dish.

You’ll need just a few ingredients to make this savory dish.  Grab the spread, sliced mushrooms, spinach leaves, chunky pasta sauce, eggs, shredded mozzarella, and fresh basil.

The savory ingredients blend together to make such a delicious and hearty dish that kids and adults alike will love.

{Ingredient measurements and full instructions can be found in the printable recipe card found further down in this post.}

As suggested in the title, this recipe gets cooked up in a skillet on the stovetop which makes it fast and easy … and you don’t have to heat up the house by turning on the oven.

Who doesn’t love a one-dish meal that doesn’t dirty up a sink full of dishes?

Breakfast-for-Dinner Skillet Eggs Recipe

Yield: 6 servings

Cook Time: 10 minutes

Total Time: 10 minutes

A savory and delicious egg recipe that's perfect for breakfast or dinner.

Print

Ingredients

• 2 tablespoons butter or butter spread
• 1 cup sliced mushrooms
• 6 cups baby spinach leaves
• 1 1/2 cups Ragu chunky pasta sauce
• 6 eggs
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon chopped fresh basil

Instructions

1. Melt the butter spread in a large skillet over medium heat and cook the mushrooms, stirring occasionally, until golden, about five minutes.
2. Stir in spinach, cook until wilted, about 1 minute.
3. Stir the pasta sauce into the skillet; heat through.
4. Carefully break the eggs into the skillet, evenly spaced. DO NOT STIR.
5. Cover and cook over medium heat until the egg whites have set and yolks reach desired doneness.
6. Sprinkle with basil and cheese before serving.

Served with a side of your favorite fresh or canned fruit {melon or mandarin oranges are a favorite at our house} or even a salad with a light lemon vinaigrette, these skillet eggs make a delicious breakfast after dark meal!