Black Bean Breakfast Skillet

Mexican-spiced red potatoes are roasted, tossed with sautéed onions, peppers and beans, and finished off with warm, slightly wilted spinach in this black bean breakfast skillet.

A hearty, filling and slightly spicy weekend breakfast topped with soft or scrambled eggs. You can easily double the amount for a large group.

black and white beans

Hash has been a staple for breakfast and other quick meals in my house for many years now. This skillet with black and white beans is a perfect match for many other favorites.

In addition, cleanup is easy with just the sheet pan and frying pan. I like cooking, but I don’t like cooking. So, here’s a recipe to enjoy a great breakfast and get you going for the day.

beans for breakfast

Super easy to make, this skillet is perfect for those relaxing mornings when you want black beans and eggs for breakfast. Best place? You can create your own taste by combining your favorite vegetables and proteins.

Try this simple breakfast skillet. It might become your morning staple. If you change the recipe, be sure to let us know what you add to the mix. I’m always looking for fresh takes!

beans and potatoes

To make this recipe you will need the following ingredients:

• Olive oil
• onions and peppers
• black and white beans and potatoes
• Mexican spice mix or taco seasoning
• baby spinach
• fried egg

First, preheat the oven to 400°F. Then put the chopped potatoes on a large baking sheet and pour 1 tablespoon of oil. Season with a Mexican spice blend (or taco seasoning).

Mix by hand to coat well with oil and spices. Then spread the potato mass on a greased baking sheet.

Bake for 25 minutes. Then take it out of the oven, mix it up and check the taste. The edges should be slightly crispy and the inside should be soft. Place back in the oven and bake for an additional 5-10 minutes, if desired.

Chop the peppers and onions while the potatoes are cooking. Heat the remaining oil in a large skillet over medium heat. Then sauté the peppers and onions, stirring constantly, until soft and crisp, about 5 minutes. Season the vegetables with the remaining spices as they cook.

Add beans and stir. Then reduce the heat to medium. Continue cooking to heat the beans for a few minutes.

Finally add a handful of spinach and mix again. Cook until the spinach is just barely wilted, 1-2 more minutes. Remove from heat.

to cook eggs

Add desired number of eggs to a nonstick skillet and place over medium heat. Once the egg whites are white, add a few tablespoons of water, cover, and steam the rest of the egg.

Remove from heat before the yolk hardens. Season the eggs with salt and pepper to taste. Top this black bean and egg breakfast with 1 or 2 beautiful simmering egg yolks.

If you, like my family, love a good breakfast hash, try this pulled pork breakfast hash. You can even enjoy beans for breakfast with this recipe for black bean, potato and spinach hash.

This sausage hash with cabbage, potatoes and beans was one of the first things I fell in love with.So I remembered I was eyeing these more traditional cabbage rolls.

If you’re looking to reintroduce beans to your breakfast, be sure to try these super-simple breakfast nachos. Or try this frites pie huevos rancheros recipe. You won’t regret it!

{Initial publication date 7/3/12 – updated notes and photos 5/22/23}