Breakfast Beans and Eggs Recipe
If there’s one dish that never fails to brighten my mornings, it’s Breakfast Beans and Eggs. There’s just something irresistible about the comforting blend of creamy beans, silky eggs, and vibrant tomatoes, all brought together by a gentle smoky warmth from paprika and cumin. Whether you’re fueling up for a busy weekday, planning a cozy weekend brunch, or craving a satisfying vegetarian dinner, this simple skillet meal comes together in under 30 minutes and packs a punch with flavor, color, and protein — truly a kitchen staple that makes you look forward to breakfast (or any meal, honestly).
Ingredients You’ll Need
You’ll love how every ingredient in this Breakfast Beans and Eggs recipe works together to build both comfort and liveliness in each bite. The best part? They’re all kitchen staples, but each one serves a special purpose, adding either a pop of flavor, heartiness, or that essential lusciousness we all crave at breakfast.
- Olive oil: A light sauté in good olive oil forms the base, lending a hint of richness and helping the onions to caramelize beautifully.
- Onion (diced): Sweet, softened onions add depth and a gentle sweetness that balances out the spices and acidity from the tomatoes.
- Garlic (minced): Fresh garlic delivers a classic aromatic boost that infuses every bite with warmth.
- Smoked paprika: Just a teaspoon gives the dish its signature earthy, smoky undertone without overpowering the other flavors.
- Ground cumin: The cumin provides a subtle nutty-woodsy flavor that gives the beans that classic savory edge.
- Cannellini or navy beans (drained and rinsed): Creamy and mild, these beans soak up all the herby, savory notes—feel free to swap for another variety for extra personality!
- Diced tomatoes (with juices): Their acidity lifts the dish and provides just the right amount of sauciness, mingling beautifully with the beans and spices.
- Salt and pepper: The seasoning is simple but crucial, letting all the bold flavors really pop.
- Large eggs: Each egg gently poaches right in the skillet, giving you luscious, runny (or jammy!) yolks nestled in the beans.
- Chopped fresh parsley or chives (for garnish): A shower of herbs right before serving adds a fresh finish and irresistible color.
- Crusty bread or toast (optional): Perfect for swiping up all those saucy beans and golden yolk—don’t skip this if you love a hearty breakfast!
How to Make Breakfast Beans and Eggs
Step 1: Sauté the Aromatics
Begin by heating that glug of olive oil in a deep skillet over medium heat. Once it shimmers, toss in the diced onions. Let them sizzle for 3–4 minutes, stirring occasionally, until they turn soft and translucent. This slow start is key—it softens the onion’s bite and draws out their sweetness, creating a mellow foundation for the whole pan.
Step 2: Add Garlic and Spices
Now, sprinkle in the minced garlic, followed by smoked paprika and ground cumin. Stir everything together and cook for 1–2 minutes, just until the air smells rich and toasty. Be careful not to let the garlic brown. This quick bloom wakes up the spices and guarantees they’ll flavor every bite of your Breakfast Beans and Eggs.
Step 3: Simmer the Beans and Tomatoes
Pour in your drained beans and the entire can of diced tomatoes, juices and all. Season with salt and freshly cracked pepper. Give it all a thorough stir, then lower the heat and let the mixture bubble gently for 8–10 minutes. As it simmers, you’ll notice the sauce thickening and pulling together, while the beans become impossibly creamy and full of bright, smokey flavor.
Step 4: Add Eggs
With your bean mixture now perfect, use a spoon to make four little wells in the sauce. Crack an egg into each well—don’t worry if they’re a little rustic, that’s part of their charm! Cover the skillet with a lid and let the eggs cook gently for about 5–6 minutes, or until the whites have set and the yolks are done just how you like them. (If you want runnier yolks, check a minute early!)
Step 5: Garnish and Serve
As soon as those eggs look dreamy, take the pan off the heat. Sprinkle everything with a cloud of chopped fresh parsley or chives; the green makes everything pop and adds a final layer of flavor. Spoon hearty portions onto plates and bring on the crusty bread or toast—it’s absolutely made for dunking!
How to Serve Breakfast Beans and Eggs
Garnishes
Nothing perks up a skillet of Breakfast Beans and Eggs like a flourish of fresh herbs! A handful of chives or parsley does more than just look lovely—it lifts up the dish with a burst of color and a whisper of garden-fresh flavor. For a little kick, try a pinch of chili flakes or a grind of black pepper right at the table. Cheese lovers might even want to sprinkle a touch of grated cheddar or feta over the top just before serving.
Side Dishes
While this dish is perfectly filling on its own, it absolutely shines when paired with slices of warm, crusty bread or golden toast. The bread does the important work of scooping up tender beans and runny yolk, ensuring nothing gets left behind. If you’re putting together a brunch spread, try serving it alongside crispy hash browns, fresh fruit, or even simple sautéed greens for a bit of balance and variety.
Creative Ways to Present
Breakfast Beans and Eggs adapts beautifully for different occasions! Try serving the eggs and beans in individual mini-skillets for a fun, café-style vibe, or pile them onto generously buttered toast for an open-faced breakfast sandwich. For a crowd, set the skillet in the center of the table and let everyone dig in family-style. Don’t be afraid to experiment—top with avocado slices, a drizzle of hot sauce, or a spoonful of tangy Greek yogurt for a personalized twist.
Make Ahead and Storage
Storing Leftovers
Leftover Breakfast Beans and Eggs can be stored in an airtight container in the refrigerator for up to two days. For best texture, scoop out any remaining eggs and beans gently and keep them together, as the flavors meld even more overnight! It’s best not to keep them much longer, since the eggs can become a bit rubbery if stored too long.
Freezing
While the bean and tomato mixture freezes quite well, eggs don’t always bounce back after a stint in the freezer. If you know you’ll want to freeze leftovers, cook the bean mixture on its own, let it cool completely, and freeze in portions. When you’re ready to serve, simply reheat the beans and poach fresh eggs right before eating for the tastiest results.
Reheating
To warm up leftover Breakfast Beans and Eggs, gently reheat them in a covered skillet over low heat, adding a splash of water if the mixture looks too thick. You can also use the microwave in short 30-second bursts, being careful not to overcook the eggs. Freshen up each serving with more herbs, pepper, or a dot of olive oil just before serving.
FAQs
Can I use a different type Breakfast
Absolutely! While cannellini or navy beans give a super creamy texture, you can swap in black beans, pinto beans, or even chickpeas if that’s what you have on hand. Each variety gives the Breakfast Beans and Eggs a slightly different flavor and bite, so you can make the recipe your own.
How do I keep my eggs from overcooking?
Keep a close eye on the skillet as the eggs are poaching! If you like a runnier yolk, start checking them after 4 minutes. Once the whites are set and yolks jiggle just slightly, they’re ready. Turning off the heat a little early and letting the residual warmth finish the job can also help prevent overcooking.
Can I make Breakfast Beans and Eggs spicy?
Definitely! Add a pinch of red pepper flakes with the garlic and spices, or swirl in your favorite hot sauce at the table. For extra heat, dice up a fresh chili pepper and cook it alongside the onion and garlic. The spice plays so well with the creamy beans and bright tomatoes.
Is Breakfast Beans and Eggs suitable for meal prep?
Mostly yes! You can prepare the bean and tomato mixture in advance—just leave out the eggs until you’re ready to eat. The bean base keeps beautifully in the fridge for several days. When hunger strikes, warm up the beans, add eggs, cover, and you’ve got a near-instant meal.
Can I make this dish vegan?
You sure can! Simply skip the eggs and, if you like, add sautéed mushrooms or tofu to the bean mixture for extra heartiness. The rich, spiced beans are plenty satisfying on their own, and you can garnish them with avocado, more herbs, or even vegan cheese crumbles.
Final Thoughts
If you’re looking for something quick, cozy, and absolutely packed with flavor, Breakfast Beans and Eggs is about to become your new go-to. Between the creamy beans, zesty tomatoes, and those perfectly poached eggs, every forkful feels like a treat. Give it a try soon—I promise you’ll want to make it again and again, whether it’s morning, noon, or night!
Print
Breakfast Beans and Eggs Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful breakfast dish featuring beans cooked in a rich tomato sauce with eggs, flavored with smoked paprika and cumin, perfect for a satisfying morning meal.
Ingredients
For the Beans:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 can (15 oz) cannellini or navy beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
For Serving:
- 4 large eggs
- Chopped fresh parsley or chives for garnish
- Crusty bread or toast (optional)
Instructions
- Heat the olive oil: In a skillet over medium heat, add olive oil.
- Cook onion and spices: Add diced onion and cook until softened. Stir in garlic, smoked paprika, and cumin.
- Add beans and tomatoes: Add beans and diced tomatoes with juices. Season with salt and pepper. Simmer until slightly thickened.
- Add eggs: Make wells in the mixture and crack eggs into them. Cover and cook until eggs set.
- Garnish and serve: Garnish with parsley or chives. Serve warm with bread.
Notes
- You can use different types of beans for variety.
- For spicier beans, add red pepper flakes or hot sauce.
- Perfect for brunch or a vegetarian dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 190mg
