Description
Welcome to the world of delicious, wholesome eating with our Black Bean Egg Bake. This delightful recipe combines the robust flavors of black beans with the richness of perfectly baked eggs, embellished with fresh vegetables that add both color and nutrition to your meal. What makes this dish truly exceptional is its simplicity, making it ideal for busy weeknights or relaxed weekend brunches.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 6 large eggs
- 1/2 cup shredded cheese (optional)
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Begin by heating a tablespoon of olive oil in a skillet over medium heat. Once the oil is shimmering but not smoking, add in the diced onion, bell pepper, and chopped spinach. Sauté these vegetables for about 3 to 4 minutes.
- Once your veggies are tender, stir in the black beans along with the cumin, chili powder, and a good pinch of salt and pepper. Stir continuously and cook for another 2 to 3 minutes.
- Transfer this fragrant vegetable and bean mixture into your prepared baking dish, spreading it evenly to form a uniform layer.
- Crack the eggs on top of the layer you’ve just made, spacing them out to ensure even cooking.
- Place the baking dish in the preheated oven, baking for 20 to 25 minutes. Check for doneness by gently shaking the dish—if the eggs are set with a slightly wobbly center, they’re perfect.
Notes
Ensure your vegetables are evenly chopped to prevent uneven cooking. If preparing ahead, the mix of beans and veggies can be stored in the fridge overnight, making morning prep quicker.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 250 kcal
- Sodium: 380 mg
- Protein: 14 g