Sunday mornings that start out with a skillet full of protein and vegetable love are good. No, let me rephrase that: they are great. We all know that Sunday mornings in my house are almost sacred; I’m in the kitchen, everyone is in pajamas still and I am almost always making a new dish that I have been waiting to try out.
People just don’t eat enough beans for breakfast.
There, I said it. I am a huge think-outside-the-box person when it comes to breakfast. I’ll eat leftover dinner if the desire hits me, while most people – my husband included- shudder at the fact that I eat leftover roast beef and/or noodles/perogies/you name it for breakfast.
I really wanted something thick and beany. Not hot and spicy, not full of tomatoes so that it overpowered the bean taste, but a dish that you could taste the beans and savor the drippy egg yolk with.
This is that dish.
Let’s take a closer look at those gorgeous, drippy egg yolks and cilantro over beans.
Just. So. Good.
It is seriously so darn delicious. My son took leftovers for lunch today at school and I couldn’t be happier that he’s getting a super healthy protein boost at lunchtime.
I could eat this every morning if I didn’t have to eat my darn oatmeal sometimes too. Bah. Oatmeal.
Now while this isn’t something that I generally have time for during the week, I was thinking of prepping the beans and tomatoes the night before. The reduction is what makes this so thick and lovely, instead of a watery bean dish, it’s the most important step in the whole recipe. If you did the reducing the night before you could just warm it on the stove quickly, pop the eggs in and you have a ten-minute breakfast!
So. Are you brave enough to eat beans for breakfast? I am certainly going to be playing around with more beans in skillets for meals in the next few weeks, I have a few ideas that I can’t wait to try out!
And another thing, is anyone else an “eat anything for breakfast” type of person like I am? Or is it just me?
Love you more than chocolate!
Karlynn
Mexican Bean Breakfast Skillet
Ingredients
- 1 teaspoon . ground cumin
- one 19 ounces can black beans rinsed and drained well
- one 19 ounces can of stewed tomatoes use flavored if you can Italian spiced or peppers,
- 5 eggs
- 1/4 cup grated low-fat cheese
- chopped cilantro for garnish
- salt & pepper to taste
Instructions
- Pre-heat the oven to 450 degrees.Combine the beans, tomatoes and cumin in the cast iron skillet.
- Cook on medium heat until the tomato juice had been reduced almost completely. This can take up to ten minutes, but it’s worth the effort! If you lack time, drain out most of the tomato juice and simmer a few minutes.
- Make five little pockets in the bean mixture and crack an egg into each.Place in the 450 degree oven and bake for approximately 5 minutes, you want the eggs still wobbly and not cooked all the way.
- Remove from the oven and sprinkle the cheese on top.Place back into the oven until the cheese on top is melted.
- Remove, garnish with cilantro and serve!
Nutrition
PIN THIS RECIPE to your BREAKFAST RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Susan says
Super yum. Super simple.
Barry says
PAges of preamble, but no recipe.
TusharChandra says
Tomorrow, at 2:30 GMT I’m making this. I love beans, but the only beans that I believe are regularly available in India are red kidney beans.
So, I’m going to work with the belief that a bean is a bean, which I know isn’t correct.
Pamela Innes says
I like scrambled eggs with baked beans
Jackie Trotter says
Can I use Pinto beans instead of black beans? Just not a fan of the black bean… I’ve tried several times and just not my bean of choice.
The Kitchen Magpie says
Go for it!
Steve says
I’m also a lover of beans. It is one of the first things I learned to cook as a poor college student. Dried beans are cheap, and easy to cook, but they take some time. Over the years, I’ve found different ways to make the time easier to deal with. My current favorite method is: after dinner, add 2 cups of dry beans (pinto, black, or white) with 6 cups of water and 2 tsp of salt. Bring to a boil, then turn off heat, cover, and let sit overnight. The next morning, add whatever spices and seasonings you like*, and finish them off; either in a crock pot on low all day, or simmering on the stove for 1.5-2 hrs.
* I like to add 2-3 cloves chopped garlic, 3/4 cup chopped onion, 1 chopped jalapeno, 1 can chopped tomatoes, 2 tsp cumin, and 1 heaping tsp of sugar. Cilantro is good, but add it during the last 10-15 minutes.
The Kitchen Magpie says
I honestly LOVE this meal. It’s healthy but doesn’t taste like it haha my favorite!
Sandra Englund says
Definitely trying this one, Karlynn! Reminds me of huevos motuleños!
superfox12082 says
I’d rather eat anything but traditional breakfast foods for breakfast. This sounds great, thanks!
thekitchenmagpie says
_u*********@li******.com
" profile_url="https://www.livefyre.com/profile/38076745/" ns="true">superfox12082 Hope you gave this a try!
The Kitchen Magpie says
Oh good Carolyn Skoworodko! Glad you enjoyed it!
Carolyn Skoworodko says
This was so satisfying! Made it tonight for a “meatless monday” dinner. Will be having it again for sure.
A Girl Needs a Name says
I think this would be good with slices of potato in it too. Mmm!
The Kitchen Magpie says
Hope you enjoy it!
Jody says
My daughter can’t stand traditional breakfasts and will always choose left overs above anything else. This looks delicious!
JoLynn Aitken says
trying this out for sure!