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Mexican Egg Bake

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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.

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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

A delicious savory make-ahead breakfast idea, this Mexican Egg Bake is low carb and protein-packed.
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Course: Breakfast
Cuisine: Mexican
Keyword: egg bake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 198kcal
Author: Liz DellaCroce

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

Recipe inspired by Kalyn's Kitchen Spinach and Mozzarella Egg Bake.
Nutrition Facts
Mexican Egg Bake
Amount Per Serving
Calories 198 Calories from Fat 82
% Daily Value*
Total Fat 9.1g 14%
Saturated Fat 3.1g 16%
Trans Fat 0g
Polyunsaturated Fat 6g
Cholesterol 279mg 93%
Sodium 354mg 15%
Total Carbohydrates 10.1g 3%
Dietary Fiber 3.5g 14%
Sugars 0.3g
Protein 15.5g 31%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thelemonbowl

 

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Comments

    • I 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!

      Reply

  6. This 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.

    Reply

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