Mexican Egg Bake with Spinach, Beans and Cheese - The Lemon Bowl
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Mexican Egg Bake

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


  • 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: 198kcal | Carbohydrates: 10.1g | Protein: 15.5g | Fat: 9.1g | Saturated Fat: 3.1g | Polyunsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 279mg | Sodium: 354mg | Fiber: 3.5g | Sugar: 0.3g