Mexican Egg Bake
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
- 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.
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