Healthy baked eggs and beans for breakfast

This ultimate easy and healthy baked eggs and beans for breakfast is made with the goodness of eggs and creamy buttery northern beans. This healthy baked beans recipe's simple ingredients are available in any household. So, get up and make this really, really awesome eggs and beans breakfast recipe, and serve it in under 10 minutes.

Bored of the same old breakfast recipe?! So here is a great healthy baked beans recipe idea to inspire you!

Making a healthy homemade breakfast from scratch every morning is one thing, and keeping it versatile and interesting for everyone to be excited for breakfast every morning is another thing.

So, this colorful healthy baked beans recipe made with eggs, northern beans, and herbs can help us! An inexpensive meal with readily available ingredients.

See the sections below for the recipe substitutes and more!

A great breakfast has enough protein to start you right for the day. So, eggs are great. But let's make them a little different today by nesting eggs inside great creamy-tasting beans. Flavored with dill and sauté onions and garlic aroma creates an irresistible unforgettable taste.

This healthy baked beans recipe with eggs and beans can be served hot or at room temperature, so it is a great breakfast/brunch idea for spring and summer.

Find more simple healthy breakfast recipes:

• Easy sourdough bread pizza
• Best sourdough breakfast recipe

Ingredients

• Eggs.
• Beans. I used northern beans.
• Dill. Fresh dill has more flavor and a nice green color.
• Butter. Adds flavor and a nice texture.
• Onion and garlic. Flavor enhancers.
• Salt & pepper as needed.
• Some drizzle of olive oil or avocado oil.
• Served with avocado

Instructions for healthy baked eggs and beans for breakfast (Step by step)

Tips

• Use fresh herbs as possible. This is an easy way to boost the dish's flavor without adding more calories.
• Add a dash of your favorite spices: cumin, ginger, cayenne pepper, turmeric …
• Cook the dry beans from scratch or buy organic canned beans when possible.
• If canned beans have salt, use less salt.
• Drain the excess water in canned beans. But no need to rinse it.
• Ensure not to overcook the dish since it can dry out fast.
• Since we are broiling the dish, use a high smoke point oil such as avocado oil.
• Broiling the eggs in the oven results in a nicer crust and becomes crispier.

Substitutes

• Replace eggs with proteins such as cooked chicken, ground beef, or sausage. Or leave eggs out and make a vegan dish.
• Substitute northern beans with black beans, kidney beans, pinto beans, navy beans, white beans, or other beans. Lentils and chickpeas are great too. You can even use fresh or frozen green beans or peas.
• Use ghee, olive oil, or avocado oil instead of butter.
• Substitute onion and garlic with leeks, chives, garlic, or shallot.
• Replace dill with cilantro, chives, oregano, mint, parsley, basil, thyme, or rosemary. Fresh herbs are the best if you have them on hand!
• Add a dash of your favorite spices.

Equipment

I used this 10-inch cast-iron skillet (affiliate link). Everything tastes extra delicious when cooked in cast-iron cookware.

Storage and reheat

Store it in an airtight container in the fridge for up to 3 days. Whenever ready to serve it, let it heat up slowly on a stovetop or microwave them for a few seconds.

How to serve it

Serve it with yogurt, sour cream, cottage cheese, fruit salad, and chopped nuts for crunch or bread. I served it with some diced avocado.

Serve it with my ultimate easy sourdough discard flatbread, yogurt biscuits, or sourdough discard naans.

Why soak beans

Beans have lots of phytic acid- antinutrient substances. Soaking beans in cold water lowers the phytic acid in them. Also, adding a tablespoon of lemon juice or other acidic food, such as plain yogurt and kefir, helps to naturalize phytic acid further.

How to cook dry beans

1. First, In a larger pot, rinse one cup of beans with cold water.
2. Then, add 5 cups of cold water and one tablespoon of vinegar or lemon juice (something acidic) and let it soak overnight.
3. The next day, drain the water and add fresh cold water to cover the beans.
4. Season it with salt to taste and bring it to a boil on the stovetop. Adding salt before cooking beans will prevent the beans' skin from coming off while cooking.
5. Reduce the heat and let it simmer for 45 minutes or until the beans are soft inside and have a firm shape.
6. Cooked beans freeze well too. Put them inside an air-tight zip lock bag, let the air out, and flatten and use it within three months.

The exact instructions can be used to cook dry chickpeas. But lentils need only 30 minutes of soaking before cooking, and they cook much faster.

What did you substitute? How did your family and kids like it? Let me know in the comment below your favorite combination. I love to hear from you!

Find more simple, delicious nutritious breakfast recipes:

• Sourdough bread pizza
• Sourdough breakfast recipe

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