broccoli black bean egg bake

The perfect make-ahead breakfast for busy mornings, this egg bake is packed with protein, dietary fiber, and B vitamins – a combination that will stabilize blood glucose levels and leave you feeling satisfied and energized all day long.

Adapted from “The Lemon Bowl”

Ingredients

  • 12 eggs
  • 2 tablespoons water
  • Salt and black pepper, to taste
  • 10½ cups fresh baby spinach leaves
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 bunch green onions, minced
  • ½ cup + 2 tablespoons reduced-fat shredded sharp cheddar cheese

Cooking Time: 38 Minutes

Recipe Serves: 10 servings

Directions

  1. Preheat oven to 350°F. Spray a 9×13” baking dish with nonstick spray set aside.
  2. In a medium bowl, whisk the eggs, water, salt, and pepper.
  3. Spray a large skillet with nonstick cooking spray and heat over medium-high heat. Sauté the spinach until it wilts (about 2-3 minutes).
  4. Add the black beans, cumin, and oregano to the skillet, stirring until well-mixed.
  5. Transfer the spinach-bean mixture to the prepared baking dish. Spread evenly.
  6. Pour the eggs over the spinach-bean mixture.
  7. Add the green onions. Use a fork to stir, ensuring that the spinach-bean mixture and green onions are fully coated in egg.
  8. Sprinkle the shredded cheese evenly over the top of the egg bake. Bake for 35 minutes or until the eggs are cooked through.

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