Bean and Cheese Egg Bakes

Easy Bean and Cheese Egg Bakes

 

I don’t know about you, but this time of the year is quite hectic for us. Packed with end of school programs, studying for exams, spring cleaning inside and out, getting the garden going, switching out winter for summer clothes, planning summer break activities, and much more, we get out of whack pretty much the whole month of May every year. Healthy meals can easily be pushed to the wayside, but with a handful of staple items for the kitchen, I can whip up a few simple meals on the fly.

 

We always keep a stockpile of beans on hand, plus eggs, and a basic selection of cheeses. Combine those ingredients with either salsa or marinara sauce for a flavor packed meal of for what I like to call, for lack of a better term, Bean and Cheese Baked Eggs. But you can call it what you want. I’ve made different versions of this same dish, easily switching out ingredients. Create a huevos rancheros of sorts by using black beans, monterey jack cheese, and salsa with an egg. Or go the Italian route and substitute out marinara or pizza sauce for the salsa and mozzarella for the monterey. Get creative! Have fun creating your own flavors combinations.

 

Today I made one in minutes using cannellinis, some leftover pizza sauce, cheddar cheese, topped with an egg. My daughter was drawn in by the aroma and wanted to know what I was cooking. I told her, thinking she’d turn her nose up, but she was still interested in trying it. She said it tasted like lasagna. Lasagna? Really? She then wanted to know how to make it. Honestly, I was quite surprised with her response. I’ll certainly be making these (or get her to) more often for dinner with a simple side salad. Just think, this is something that she’ll be able to make for herself when she heads to college in a few years. And it’s pretty healthy too!

 

 

Black beans are shown here, but as mentioned before, any bean could work. Cannellini or Great Northern Beans would make a perfect choice for an italian twist. I’m a Bush’s Beans kinda gal. They’ve never disappointed. Which is important when you’re in a crunch. You need to be able to depend on quality ingredients.

 

Let me show you how simple it is. All ingredients are layered in a ramekin that’s been coated with cooking spray.

 

Bean and Cheese Egg Bakes

 

Then microwave or bake in the oven. Cooking times will vary depending on your microwave or oven, and the size ramekin you use. For single servings I choose the microwave route, but for several at a time, the oven may work better. The recipe below covers tips for both. Determining what the cooking time is for you will be the only thing that comes close to being difficult with this dish. But once you know the cooking time for your kitchen, you know. You know?

 

Bean and Cheese Egg Bakes

 

Garnish with your favorite fresh or dried herbs, and enjoy! Nice and easy. Perfect for our May, and the rest of year too.

Bean and Cheese Egg Bakes
 
Ingredients
  • ¼ cup beans of choice (I always choose Bush's Best Beans.)
  • 2-3 tablespoons salsa, marinara or pizza sauce
  • ¼ cup cheese of choice, shredded
  • 1 egg
  • salt and pepper to taste
  • optional: garnish with fresh or dried herbs of choice
Instructions
  1. If using oven, preheat to 375°F.
  2. In a ramekin lightly coated with butter or cooking spray, layer the ingredients in order of list. Or whatever order you'd like. It really doesn't matter that much as long as the egg isn't on the bottom. Add salt, pepper or other seasonings/herbs to taste.
  3. For microwave: Microwave on high for at least 60-90 seconds. You'll need to test your microwave for the proper cook time, adding an additional 30 seconds at a time. Just make sure the egg is done to your liking. I cover my ramekins sometimes with a damp paper towel or small plate to avoid splatters. Plus, it may help it cook quicker/better.
  4. For oven: Place ramekins on a baking sheet and bake for 10-15 minutes until desired doneness.
  5. Again, cooking times will vary depending on your microwave or oven, and the size ramekin you use. Also, remember to have fun with this recipe, by adjusting ingredients, and amounts to your preference.

 

 

 

(Disclosure: I’m happy to have an ongoing relationship with Bush’s Beans. I have received compensation for this post, as well as product from them, but as always the opinions on this blog are my own. )

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Comments

  1. 2

    says

    This is how I want to start making my morning eggs! I only recently learned that you can cook eggs by baking them in the oven – don’t know why I hadn’t thought of this method before – and now that I’ve seen this recipe, all I want to do is bake eggs in the oven…with beans and cheese and salsa…looks great!

  2. 5

    says

    Oh my gosh!!!! This combines everything wonderful!!’m. I am making this for my family ASAP!!!!!!! I wish someone could just make it for me ow!!! Picture is soo inviting.

  3. 6

    says

    Looks so great and I love that it works for any meal – breakfast, a quick and easy lunch, make a bunch for dinner.

  4. 7

    says

    This looks AMAZING Amy!! I had a bean and egg dish about a year ago at a restaurant that I’m trying to recreate, but I’m really crushing on this, and think it would do as a very close replacement!

  5. 13

    Paula- bell'alimento says

    I was just telling Aggie how much I adore ANYTHING with black beans! Lovely!

  6. 14

    Jolene says

    I do something very similar to this but add some (cooked) quinoa and coarse chopped kale with the beans. Yummm! Great Sunday breakfast (hubby like sausage or bacon in his) or dinner on the fly as you can prep them in batches before hand and freeze then thaw and add the egg before popping in the oven! Love this!

  7. 20

    says

    OH my gosh, love this. Tastes like lasagna? I’ll take it!

    Seriously though, this can come in super handy at dinner time (or breakfast or lunch). Perfect dinner for one too!

  8. 24

    says

    Amy….these are so brilliant & simple!!! I *always* have beans, eggs, salsa and cheese in the house. Always. I’m SO making these this week. And thanks for all of the ideas for variations!

  9. 29

    says

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