Mexican Egg Bake with Beans and Cheese
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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.
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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)
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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.
Nutrition Information
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Calories
198kcal
(10%)
Carbohydrates
10.1g
(3%)
Protein
15.5g
(31%)
Fat
9.1g
(14%)
Saturated Fat
3.1g
(16%)
Polyunsaturated Fat
6g
Trans Fat
0g
Cholesterol
279mg
(93%)
Sodium
354mg
(15%)
Fiber
3.5g
(14%)
Sugar
0.3g
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 10.1g | 3% |
| Protein | 15.5g | 31% |
| Fat | 9.1g | 14% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 279mg | 93% |
| Sodium | 354mg | 15% |
| Fiber | 3.5g | 14% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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