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.
- 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
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.
Recipe inspired by Kalyn's Kitchen Spinach and Mozzarella Egg Bake.