Mexican Egg Bake with Beans and Cheese

Yay or Nay?

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

Yay or Nay?
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
Servings: 8


  • 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.


Calories: 198kcalCarbohydrates: 10.1gProtein: 15.5gFat: 9.1gSaturated Fat: 3.1gPolyunsaturated Fat: 6gTrans Fat: 0gCholesterol: 279mgSodium: 354mgFiber: 3.5gSugar: 0.3g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

29 thoughts on “Mexican Egg Bake with Beans and Cheese”

      1. 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!

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you try this? How did it go?

This site uses Akismet to reduce spam. Learn how your comment data is processed.