Huevos con espinacas is an easy Mexican breakfast made with eggs, fresh spinach, and queso fresco. Ready in about 15 minutes and perfect for any day of the week!
I love how the spinach melts into the eggs and everything becomes soft, warm, and a little cheesy. Huevos con Espinacas is the kind of breakfast that does not ask much from you, but still gives you something satisfying and nourishing in return.
It is also incredibly flexible. You can keep it very simple or make it heartier with beans, salsa, tortillas, or even turn it into a breakfast burrito when you want something more filling.
How to Make Huevos con Espinacas Step by Step
Wash the spinach well and pat it dry with a clean kitchen towel or paper towels.
Give it a rough chop so the pieces are easier to mix into the eggs later. Set it aside while you prepare the eggs.
Crack the eggs into a medium bowl. Add a little garlic salt, onion salt, and black pepper.
Whisk everything together until the yolks and whites are fully combined and slightly frothy. Do not overthink it, just beat them enough so everything looks evenly mixed.
Heat the oil in a large nonstick skillet over medium heat. Once the pan is warm, pour in the eggs.
Let them sit for just a few seconds, then gently move them around with a spatula.
You do not want to fully cook them yet. The eggs should still look soft and creamy before adding the spinach.
Add the chopped spinach and crumbled queso fresco directly into the pan.
Continue cooking gently while stirring everything together. The spinach will slowly shrink down as it cooks and the cheese will soften slightly into the eggs.
Keep cooking for another couple of minutes until the spinach is wilted and the eggs are cooked however you like them.
Some people like them extra soft and creamy while others prefer them more fully set.
Serve hot. This is one of those simple comforting breakfasts that feels homemade in the best way.
My Favorite Ways to Eat Huevos con Espinacas
This was honestly one of the ways my mom got me to eat spinach when I was little. Mixed into eggs with warm tortillas and salsa somehow made spinach feel way less “healthy” and way more comforting. It is still one of those breakfasts that feels simple and cozy to me now.
Most of the time I eat these huevos con espinacas wrapped in warm homemade tortillas with salsa on top. Sometimes I add refried beans on the side and a cup of coffee or a warm mug of atole de coco for breakfast.
They are also really good with:
• Toasted bolillo or crusty bread
• Refried beans
• Avocado slices
• Fresh pico de gallo
• A homemade salsa like salsa roja or salsa verde
Sometimes I even turn them into breakfast tacos with extra cheese and hot sauce. Super simple but so satisfying.
Make Ahead and Meal Prep
This recipe is actually great for meal prep because it reheats surprisingly well, especially for quick breakfasts during the week.
You can make the eggs ahead of time and store them in an airtight container in the fridge for about 3 days. Just reheat gently in a skillet or microwave until warmed through.
One of my favorite ways to prep these is by turning them into breakfast burritos. I fill tortillas with the huevos con espinacas, add a little extra cheese and maybe some beans, then wrap them tightly and freeze them.
To freeze, let the filling cool first so the tortillas do not get soggy. Wrap each burrito individually and freeze for up to 2 months.
When ready to eat, microwave straight from frozen or warm them in a skillet for a crispier tortilla. They make such an easy breakfast on busy mornings.
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Huevos con Espinacas
Ingredients
- 4 large eggs
- 2 cups spinach (lightly packed when measuring)
- ½ cup crumbled queso fresco (or any cheese you like)
- 2 tablespoons cooking oil
- garlic salt (to taste)
- onion salt
- pepper (to taste)
Instructions
- Wash and pat dry the spinach, then roughly chop it and set aside.
- Crack the eggs into a bowl and season with a pinch of garlic salt, onion salt, and black pepper. Beat until combined.
- Heat the oil in a large nonstick pan over medium heat. Pour in the eggs and gently scramble for about 10–15 seconds. The eggs should still look soft and slightly undercooked at this stage.
- Add the spinach and queso fresco. Continue cooking for another few minutes, stirring gently, until the spinach is slightly wilted and the eggs are cooked to your liking.
- Serve immediately with warm tortillas or toasted bread, and salsa on the side.
Notes
- Use fresh spinach and pat it dry well before chopping.
- Queso fresco can be replaced with your favorite cheese.
- Keep the eggs slightly soft before adding the spinach, as they will continue cooking in the pan.
- Add jalapeño or your favorite salsa if you like a little heat.
Such a great way to pack some extra greens into breakfast. The spinach cooks down so fast and scrambled up perfectly with the eggs, I skipped the cheese and added a little onion.