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Mexican Egg Bake with Beans and Cheese

Liz DellaCroce Avatar

LIZ DELLA CROCE

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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.

Mexican Egg Bake with Beans and Cheese

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.

Roasted Asparagus and Goat Cheese Frittata - The Lemon Bowl

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.

Frequently asked questions:

How long will these keep in the refrigerator for?

Up to 5 days.

Your fork is waiting.

Mexican Egg Bake with Beans and Cheese

Mexican Egg Bake with Beans and Cheese

Liz Della Croce
4.25 stars average
A delicious savory make-ahead breakfast idea, this Mexican Egg Bake is low carb and protein-packed.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
CourseBreakfast
Serves8

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
 

  1. Pre-heat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.
  2. In a medium bowl, whisk eggs with 2 tablespoons water plus salt and pepper to taste; set aside.
  3. Heat a large non-stick pan over medium-high and spray with cooking spray. Sauté spinach until wilted, 2-3 minutes.
  4. 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.
  5. 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.
  6. Sprinkle shredded cheese evenly on top of egg mixture then bake for 35 minutes or until eggs are cooked through.
  7. Serve warm or let cool completely before slicing and refrigerating to enjoy at a later time.

Nutrition

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

Liz’s Notes

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

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4.25 from 4 votes (4 ratings without comment)

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31 responses to “Mexican Egg Bake with Beans and Cheese”

  1. The Mistress of Spices Avatar
    The Mistress of Spices

    How many days will this be good for in the fridge?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Up to five!!

    2. Amy Avatar
      Amy

      Could I trade out egg whites for some of the eggs?

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Yes for sure! Just use two whites for each egg!

    3. Jada Johnson Avatar
      Jada Johnson

      Curious if for the egg and Bean breakfast casserole would it be possible to replace the can of black beans with chili or refried beans considering that my family likes those instead of the canned beans with that? Would it be the same taste wiser amount wise or would it ruin the casserole? Any opinions or even possibly an egg casserole with chili that I can make that somebody can offer possibly please and thank you I would greatly appreciate it

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        As long as it’s the same sized can, I don’t see why you couldn’t swap them out! It wouldn’t taste exactly the same, but shouldn’t change it, too much.

  2. Joanne Avatar
    Joanne

    I love that this has eggs AND beans AND cheese – my three favorite protein sources in every bite!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      haha Mine too!!

  3. Kelly - Life Made Sweeter Avatar
    Kelly – Life Made Sweeter

    My guys love their eggs too! I love the cumin you added in here and the beans are such a great idea!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m such a cumin nut :) I hope you like this!

  4. Ann Avatar
    Ann

    Looks good! I’m planning to make the ham and cheese egg muffins this week, but may try this instead!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh good I hope you like it!!