Mexican Egg Bake with Beans and Cheese

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.

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Mexican Egg Bake with Beans and Cheese

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A delicious savory make-ahead breakfast idea, this Mexican Egg Bake is low carb and protein-packed.

PREP: 10 mins

COOK: 35 mins

TOTAL: 45 mins

REVIEW PRINT

Servings: 8

Ingredients

 

1/2x1x2x

• 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.

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Nutrition

Calories: 198kcalCarbohydrates: 10.1gProtein: 15.5gFat: 9.1gSaturated Fat: 3.1gPolyunsaturated Fat: 6gTrans Fat: 0gCholesterol: 279mgSodium: 354mgFiber: 3.5gSugar: 0.3g

Related Recipes:

• Ham and Cheese Baked Egg Cups
• Egg, Ham and Cheese Breakfast Sandwiches
• Cheese and Veggie Baked Egg Cups
• Mexican Lasagna With Chicken and Beans
• Cheesy Sausage and Pepper Egg Bake
• Spinach and Feta Greek Egg Bake

DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!