Scrambled Eggs with Beans
Elevate your breakfast game with this hearty and flavorful Scrambled Eggs with Beans recipe! Featuring creamy scrambled eggs infused with rich cheddar cheese, tender black beans, and aromatic sautéed onions and garlic, this dish is a delicious fusion of protein-packed ingredients and robust flavors. Perfect for busy mornings or a brunch treat, this recipe comes together in just 25 minutes and offers a delightful contrast of textures, from the velvety eggs to the hearty beans. Finished with a sprinkle of bright, fresh cilantro, every bite is a burst of comfort and zest. Ideal for pairing with warm tortillas or crusty bread, this protein-rich breakfast will fuel your day with a satisfying twist! Keywords: scrambled eggs, black beans, high-protein breakfast, easy brunch recipe, cheesy eggs.
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup canned black beans
- 2 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon olive oil
- 0.5 medium onion
- 1 garlic clove
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 0.5 cup cheddar cheese
Instructions
Drain and rinse the canned black beans, then set aside.
Finely chop half of a medium onion and mince the garlic clove.
In a medium bowl, crack 4 large eggs and whisk together with 2 tablespoons of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Stir in the black beans, and cook for 2-3 minutes, stirring occasionally, until the beans are heated through.
Transfer the beans mixture to a bowl and wipe the skillet clean.
In the same skillet, melt 1 tablespoon of butter over medium-low heat.
Pour in the egg mixture and allow it to sit, undisturbed, for about 30 seconds.
Using a spatula, gently stir and fold the eggs to create curds. Cook until the eggs are softly set and slightly runny in parts, about 2-3 minutes more.
Add the bean mixture back into the skillet with the scrambled eggs and gently stir to combine.
Sprinkle 1/2 cup of shredded cheddar cheese over the top and let it melt for 1 minute.
Garnish with 2 tablespoons of chopped fresh cilantro and serve immediately.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 3.6 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 324 mg | 25% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
