A delicious savory make-ahead breakfast, this Mexican Egg Bake with Spinach, Black Beans and cheese is low carb and protein-packed.
My boys love “eggies and cheese” so just about every Sunday we prepare a make-ahead egg dish that I can quickly reheat during busy weekday mornings. The fillings depend on what’s in season and what we happen to be craving.
In the spring, I was on a major frittata kick since we were up to our knees with fresh asparagus. To satisfy my egg mcmuffin craving, I started making Ham and Cheese Baked Egg Cups which the boys call egg muffins.
A few months ago, we started making my friend Kalyn’s Spinach and Mozzarella Egg Bake. Asher loves helping me sprinkle the scallions and cheese and I love that it’s another make-ahead breakfast I can prepare on the weekends to get ahead of the game come Monday morning.
For a south of the border spin on breakfast, this Mexican Egg Bake is packed with spinach, black beans and sharp cheddar cheese. To serve, I love topping it with cherry tomatoes, avocado, cilantro and lime juice. A little sriracha never hurts either.
Your fork is waiting.
Mexican Egg Bake
Ingredients
- 12 eggs
- salt and pepper to taste
- 11 ounces baby spinach or kale
- 15 ounce can black beans drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 bunch scallions minced
- 2.5 ounces shredded sharp cheddar cheese
- avocado cilantro and cherry tomatoes - optional garnish
Instructions
- Pre-heat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.
- In a medium bowl, whisk eggs with 2 tablespoons water plus salt and pepper to taste; set aside.
- Heat a large non-stick pan over medium-high and spray with cooking spray. Sauté spinach until wilted, 2-3 minutes.
- Add black beans, cumin and oregano to the pan and stir until warmed through; remove from heat and pour into the bottom of the prepared baking dish.
- Pour eggs over the bean and spinach mixture then sprinkle with scallions. Use a fork to stir mixture once so that the spinach and scallions are fully coated in the egg mixture.
- Sprinkle shredded cheese evenly on top of egg mixture then bake for 35 minutes or until eggs are cooked through.
- Serve warm or let cool completely before slicing and refrigerating to enjoy at a later time.
Notes
Nutrition Information:
The Mistress of Spices
April 5, 2015 at 6:38 amHow many days will this be good for in the fridge?
Liz DellaCroce
April 5, 2015 at 9:16 pmUp to five!!
Joanne
January 22, 2015 at 11:57 pmI love that this has eggs AND beans AND cheese – my three favorite protein sources in every bite!
Liz DellaCroce
January 24, 2015 at 1:19 pmhaha Mine too!!
Kelly - Life Made Sweeter
January 22, 2015 at 1:47 amMy guys love their eggs too! I love the cumin you added in here and the beans are such a great idea!
Liz DellaCroce
January 24, 2015 at 1:20 pmI’m such a cumin nut :) I hope you like this!
Ann
January 21, 2015 at 2:19 pmLooks good! I’m planning to make the ham and cheese egg muffins this week, but may try this instead!
Liz DellaCroce
January 21, 2015 at 9:57 pmOh good I hope you like it!!
KalynsKitchen
January 21, 2015 at 11:04 amSo glad you’ve been enjoying my egg bake ideas! I love the sound of this one; why have I never used beans in this type of dish? What a great idea.
Liz DellaCroce
January 21, 2015 at 10:09 pmI was craving beans and my boys just love them so I thought I’d give it a try – hugely successful! We’ve been eating a Greek version this week with kalamata olives, sun-dried tomatoes and feta. I just can’t stop making egg bakes. :) Thanks again Kalyn!
Susan
January 21, 2015 at 11:02 amThis is one I’ll have to try. It was really weird to see you mention the spinach and mozzarella egg bake. A friend shared that recipe with me several years ago and I never knew where it came from. Your recipe is also great for those who want low carb breakfasts.
Liz DellaCroce
January 21, 2015 at 10:10 pmYes!! Kalyn’s site is fabulous – tons of great low carb recipes. Check it out!
Krys
January 20, 2015 at 9:32 pmThis looks delicious – perfect for a breakfast I’m hosting in a few days’ time. Yes to a squirt of sriracha on the side! Thanks!
Liz DellaCroce
January 21, 2015 at 10:18 pmYES!! I hope you love it!
Megan Ware
January 20, 2015 at 3:58 pmI just love how bright and colorful and breezy everything looks on your blog. It makes me smile just landing on your page :)
Liz DellaCroce
January 20, 2015 at 7:27 pmOh my goodness thank you so much!!!! :)
Julia
January 20, 2015 at 2:40 pmNow that is a breakfast! I love the spinach and black beans in this.
Liz DellaCroce
January 20, 2015 at 7:27 pmThe boys have been loving it too!! I hope you try it!
Meagan @ A Zesty Bite
January 20, 2015 at 10:45 amOlivia is just now starting to like eggs. She likes them plain and not mixed with other things. I might need to try an egg bake to see what she would do.
Liz DellaCroce
January 20, 2015 at 7:28 pmAsher loves these – he helps assemble them on Sundays which I think makes him like it even more. ;)
Amanda
January 20, 2015 at 10:04 amThis looks amazing! YUM!!!
Phi @ The Sweetphi Blog
January 20, 2015 at 9:29 amOh I love the simplicity of this and the fact that it can be made ahead! Wow, looks delish!
Liz DellaCroce
January 20, 2015 at 7:31 pmGirl I am all about make-ahead haha
Kelly @ Hidden Fruits and Veggies
January 20, 2015 at 7:53 amLove the combo of egg and black beans — plus any breakfast I can make ahead of time is a winner!
Liz DellaCroce
January 20, 2015 at 7:31 pmIt was so satisfying – I hope you try it!
Maryea {happy healthy mama}
January 20, 2015 at 7:24 amI love the southwest spin you put on this! Breakfasts you can make ahead of time are the best!
Liz DellaCroce
January 20, 2015 at 7:31 pmThey are a life saver for me!!