High-Protein Baked Beans & Eggs Skillet
Method
Heat a non-stick skillet over medium heat. Add the baked beans and cook for 2–3 minutes, stirring occasionally until hot.
Stir in the diced tomatoes and season with smoked paprika, garlic powder, black pepper, and a small pinch of salt if needed.
Using the back of a spoon, create two small wells in the beans. Carefully crack one egg into each well.
Cover the skillet with a lid and cook for 4–5 minutes, or until the egg whites are fully set while the yolks remain soft. Cook a little longer if you prefer firmer yolks.
Sprinkle the grated reduced-fat cheese evenly over the skillet. Cover again for about 30–60 seconds, just until the cheese melts.
Finish with freshly chopped herbs and serve immediately while the eggs are warm and the cheese is perfectly melted.
For a more Mediterranean-inspired version, add sautéed spinach, mushrooms, roasted red peppers, or onions before adding the eggs. A slice of toasted whole-grain bread or a spoonful of Greek yogurt pairs beautifully with this hearty, protein-rich breakfast.
Nutrition Facts
Per recipe
