Breakfast Pasta with Spinach and Egg is a cozy, savory meal that I love making when I want something warm, filling, and a little different from the usual morning routine. I combine tender spaghetti with garlic, wilted spinach, sweet peas, and a creamy egg sauce to create a simple dish that feels comforting and satisfying from the very first bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 teaspoons olive oil
2 large garlic cloves, thinly sliced
1 bunch spinach (about 3 ounces), rinsed and torn into bite-sized pieces
Kosher salt
2 1/4 cups chicken broth or water
4 ounces spaghetti
2 egg yolks
1/4 cup half and half
1/2 cup frozen peas
Freshly ground black pepper
Grated Parmesan cheese
Directions
I start by heating the olive oil in a large skillet over medium heat. Once the oil is warm, I add the sliced garlic and cook it for about 1 minute, just until fragrant.
Next, I add the spinach in batches, stirring each handful until it wilts before adding more. This helps the spinach cook evenly without overflowing the pan.
I season everything with a small pinch of kosher salt, then pour in the chicken broth or water. I cover the skillet and bring the liquid to a gentle simmer.
Once the liquid is simmering, I add the spaghetti directly to the skillet. I let it cook in the broth, stirring occasionally, until the pasta becomes tender and most of the liquid is absorbed.
While the pasta cooks, I whisk together the egg yolks and half and half in a small bowl until the mixture is smooth and creamy.
I then stir the frozen peas into the pasta and let them cook for about 1 minute, just until heated through.
After that, I remove the skillet from the heat and quickly stir in the egg mixture. I keep tossing continuously so the sauce turns silky and coats the pasta instead of scrambling.
To finish, I season the pasta with freshly ground black pepper and more salt if needed. I serve it right away with a generous sprinkle of grated Parmesan cheese on top.
Servings and timing
This recipe makes 2 servings, which I find perfect for a cozy breakfast or brunch for two.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Each serving contains about 420 kcal.
Variations
I like changing this recipe depending on what I have in the kitchen. Sometimes I add cooked turkey or seasoned ground chicken for a heartier breakfast version.When I want a vegetarian twist with extra flavor, I use mushrooms sautéed with the garlic. I also enjoy swapping the spinach for kale or arugula when I want a slightly different texture. For a cheesier finish, I mix a little extra Parmesan directly into the pasta before serving. When I want a bit of heat, I add a pinch of red pepper flakes to the skillet.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. Since the sauce is egg-based, I prefer reheating it gently to keep the texture as smooth as possible. I warm it in a skillet over low heat with a small splash of water, broth, or milk to loosen the sauce. I avoid overheating it because the eggs can become firm if the pasta gets too hot.
FAQs
Can I use another type of pasta?
I can use another long pasta like linguine or fettuccine, and even short pasta can work if that is what I have available. I just keep an eye on the liquid and cooking time since different shapes absorb moisture differently.
Can I make this recipe vegetarian?
I can make this recipe vegetarian very easily by using water or vegetable broth instead of chicken broth. The rest of the ingredients already work well for a meat-free meal.
How do I keep the eggs from scrambling?
I remove the skillet from the heat before adding the egg mixture, and I stir continuously right away. That gentle residual heat helps the sauce turn creamy instead of turning into scrambled eggs.
Can I add more vegetables?
I like adding extra vegetables such as mushrooms, zucchini, or cherry tomatoes. I cook them before or along with the spinach so everything blends well into the final dish.
Is this recipe only for breakfast?
I enjoy this dish at breakfast, but I also think it works beautifully for brunch, lunch, or even a quick dinner. The combination of pasta, greens, and creamy sauce makes it flexible enough for any time of day.
Conclusion
Breakfast Pasta with Spinach and Egg is one of those simple recipes that feels both comforting and creative. I love how quickly it comes together, and I appreciate that it uses everyday ingredients to make something warm, creamy, and full of flavor. Whether I prepare it for a quiet morning or a relaxed weekend brunch, this dish always gives me a satisfying and delicious start to the day.
📖 Recipe:
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Breakfast Pasta with Spinach and Egg
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A cozy and savory breakfast pasta made with tender spaghetti, wilted spinach, sweet peas, and a silky egg cream sauce. This simple one-skillet dish is comforting, quick, and perfect for a satisfying start to the day.
Ingredients
2 teaspoons olive oil
2 large garlic cloves, thinly sliced
1 bunch spinach (about 3 ounces), rinsed and torn
Kosher salt
2 1/4 cups chicken broth or water
4 ounces spaghetti
2 egg yolks
1/4 cup half and half
1/2 cup frozen peas
Freshly ground black pepper
Grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for about 1 minute until fragrant.
- Add spinach in batches, stirring until wilted before adding more.
- Season with a pinch of kosher salt, then pour in the chicken broth or water. Cover and bring to a gentle simmer.
- Add spaghetti directly to the skillet. Cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- In a small bowl, whisk together egg yolks and half and half until smooth.
- Stir frozen peas into the pasta and cook for about 1 minute until heated through.
- Remove skillet from heat and quickly stir in the egg mixture, tossing continuously to create a silky sauce.
- Season with black pepper and additional salt if needed. Serve immediately topped with grated Parmesan cheese.
Notes
Use vegetable broth instead of chicken broth to keep the dish fully vegetarian.
Add cooked turkey, seasoned ground chicken, or mushrooms for variation.
Swap spinach with kale or arugula for a different texture.
Reheat gently over low heat with a splash of liquid to maintain a creamy texture.
Avoid overheating to prevent the eggs from scrambling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 210 mg
