Cheesy Black Bean Egg Bake has Southwestern flavors that are mixed together with spinach, egg, black beans, cheese, green onions, cilantro and salsa verde. This healthy egg bake is perfect for breakfast, brunch or even a light lunch with a side of salad.

Eggs are a great way to start your day! My egg casserole is packed with good stuff including spinach, black beans, cheese, salsa verde and freshly chopped green onion and cilantro.
This egg bake makes a tasty, healthy and hearty breakfast during the week and something you can have waiting in the fridge to grab on your way out the door. If you love eggs this is the dish for you!
For other great grab and go breakfast ideas try my Caprese Egg Muffins, Egg & Sausage Casserole, Vegetarian Breakfast Burritos, or my Overnight Triple Berry Oatmeal.
Why You’ll Love This Cheesy Black Bean Egg Bake Recipe
Here are more reasons it’s a must-try dish:
- Meal Prep: This easy egg bake is ideal for meal prep. It can be cooked, cooled and stored in individual portions in the refrigerator. It can be enjoyed hot or cold, making it a quick grab and go breakfast or light lunch option.
- Versatile: This recipe can be easily adapted to suit your tastes. Add in other vegetables and fresh herbs that you and your family enjoy eating.
- Low Carb: This healthy egg casserole is packed with high quality protein from the eggs and black beans, making it a great low carb breakfast or lunch option.
- Vegetarian: Use a vegetarian cheese and this makes a healthy vegetarian, meat free breakfast.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Eggs: I use 8 fresh free range eggs in this recipe which will serve 6 diners.
- Onion: I like to use green onions as they have a fresh onion flavor that doesn’t overpower the eggs.
- Fresh Herbs: I like to add freshly chopped cilantro to the egg mixture.
- Spinach: I wilt down some fresh spinach before mixing in the other ingredients.
- Salsa: I’ve opted to add a good quality salsa verde to the egg bake. Salsa verde is a delicious green salsa that has good acidity that works with the other flavors in the dish.
- Beans: I’ve opted for black beans, but you could swap for other small beans like pinto or borlotti beans.
- Cheese: I like to add sharp cheddar cheese, but you can substitute with the cheese of your choice.
- Seasoning: I keep the seasoning simple adding sea salt & black pepper to taste.
Recipe Variations
- Vegetables – Feel free to add in other veggies like chopped red onion, bell peppers, mushrooms or zucchini.
- Leafy Greens – I’ve opted for spinach in this recipe, but you could use arugula, chard or kale in this recipe too.
- Olives – add a handful of your favorite olives along with the black beans. Any color of olive would work.
- Fresh Herbs – I’ve added cilantro to my egg bake, but you could also use parsley, basil or dill.
- Cheese: I’ve opted for a sharp cheddar cheese but you also can use pepper jack would work great for extra spice, crumbled feta cheese, shredded mozzarella, Parmesan, cotija cheese, or goat cheese.
- Protein: Add extra protein with some shredded chicken, cooked bacon, or ham. For a plant based protein you can use tofu or tempeh.
- Vegetarian: For vegetarian diners swap cheddar cheese for a good vegetarian cheese.
How to Make this Egg Bake
Step 1. Sauté the Spinach: Preheat the oven to 375 degrees F. In a medium pot sauté the 4 cups fresh spinach until wilted {this takes about 2-3 minutes}. Set aside.
Step 2. Prepare the Eggs: In a large mixing bowl beat together the 8 eggs. Add in the salsa verde and a pinch of salt and pepper and whisk together.
Step 3. Prepare the Baking Dish: Spray an 8 1/2 x 12 inch baking dish with cooking spray. Spread the black beans on the bottom of the dish and then top with the spinach, and sprinkle the green onions and cilantro.
Step 4. Add the Cheese, Beans & Egg: Sprinkle the cheese over the spinach and black beans and slowly pour the egg mixture over top of everything. Use a fork to gently mix the eggs until everything is combine.
Step 5. Bake Eggs in Oven: Bake for 35-40 minutes or until the egg mixture is settled and starts to become golden brown on top.
Step 6. Serve: Let sit for 10 minutes and then cut into squares. Serve warm with your favorite garnishes like salsa, sour cream, fresh cilantro and extra cheese.
Serving Tips
I like to serve this easy breakfast or brunch dish with a variety of toppings. I like to set the toppings out in individual bowls, that way everyone can top their egg bake exactly how they want to.
Fresh tasting salsas are always a great option, try my Avocado Tomatillo Salsa, or this Homemade Pico de Gallo. I also like to add sour cream, Greek yogurt, avocado slices, chopped fresh herbs like cilantro, mint or parsley, and I always add some extra cheese. You can also serve the eggs with a side of toasted bread for added crunch.
This easy egg bake also makes a great light lunch option, serve it with your favorite side salad. Try my Easy Lebanese Salad, Persian Tomato Cucumber Salad, or my Brussels Sprout Slaw.
Storage Tips
Store any leftover egg bake in the refrigerator. I like to cut it into individual squares then place into an airtight container for up to 3 days. This makes it an easy grab and go breakfast or lunch option, all you need to do to heat it up is place it in the microwave for 1 to 1 1/2 minutes to warm through.
Recipe FAQs
The main difference is in the texture. A frittata tends to be filled with a lot of ingredients and has a firmer texture when baked. Whereas an egg bake, whilst having a variety of ingredients, tends to have a lighter, softer texture.
Always allow time for the egg bake to sit after coming out the oven. This allows the mixture to set, making it easier to cut the egg bake into squares for serving.
More Breakfast Recipes
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Caprese Egg Muffins
Cheesy Black Bean Egg Bake with Salsa Verde
Ingredients
- 8 eggs, beaten
- 1/3 cup green onions, chopped
- 1/3 cup fresh cilantro, chopped
- 4 cups fresh spinach, loosely packed
- 1/2 cup salsa verde
- 1 cup black beans, drained and rinsed
- 1 cup sharp cheddar cheese, or cheese of choice
- sea salt & black pepper, to taste
Instructions
- Preheat the oven to 375 degrees F.
- In a medium pot sauté the 4 cups fresh spinach until wilted {this takes about 2-3 minutes}. Set aside.
- In a large mixing bowl beat together the 8 eggs. Add in the salsa verde and a pinch of salt and pepper and whisk together.
- Spray an 8 1/2 x 12 inch baking dish with cooking spray. Spread the black beans on the bottom of the dish and then top with the spinach, and sprinkle the green onions and cilantro.
- Sprinkle the cheese over the spinach and black beans and slowly pour the egg mixture over top of everything. Use a fork to gently mix the eggs until everything is combine.
- Bake for 35-40 minutes or until the egg mixture is settled and starts to become golden brown on top. Let sit for 10 minutes and then cut into squares.
- Serve warm with your favorite garnishes like salsa, sour cream, fresh cilantro and extra cheese.
Notes
- Store any leftovers in the refrigerator in individual squares so that you can grab it on the go, throw it in the microwave for 1 to 1 1/2 minutes to warm through.
- Feel free to use your favorite cheese in this recipe. I think pepper jack would work great for extra spice.
Great base recipe! I improvised by also adding a can of corn and can of diced tomatoes & green chiles, instead of spinach. I also added garlic paste, cilantro, cumin, dried jalapeño / green chile spice, and onion powder. I increased the eggs to 10 and used about 3/4 cup of salsa verde, with a blend of cheddar & Monterey Jack cheese. Threw in a little bacon bits and then topped the baked casserole with a dollop of sour cream & more salsa verde. Delicious!!
Thank you! I love your additions and will have to try some of those next time I make this one!
What a great dish! I will have to make this for a brunch soon.
I have so many comments on this post! First of all, the recipe looks fantastic! I need to add it to my “must make” list ASAP. Second, I am originally from Ohio (Toledo, actually), so many of the things in this post make me think of home immediately! Bob Evans, Max & Erma’s (remember the table-to-table phones??), and so much more! Love that you got to meet so many other bloggers, and had such a great experience with the various parts of the Ohio agricultural industry!
Thanks so much! That is fun that the post brought back memories.
I love Chihuly almost as much as I love this bake! I need something that is gluten free and this is perfect for Thanksgiving morning while we are in the kitchen getting ready. I always need some protein to keep me from all the nibbling during the day:)
Chihuly’s work is just breathtaking! I have seen it a couple of times but never as much as they had. This would be a great gluten free option for the morning!
All of my favorites combined into a tasty bake! This looks so good!
It is a lot of good stuff all in one bake! Thanks!
What an amazing trip and I love the savory breakfast recipe.
It was a great trip! And yes, savory breakfast recipes are great sometimes.
Looks so amazing and comforting! great recipe.
It is great comfort food!
We grew up around Bob Evan’s – this makes me nostalgic!.
You would have loved the tour then!!
Eggs are just one of a few reasons why I will not change from a vegetarian diet to a vegan diet! They are so good and really, they are my favourite breakfast item (eggs Benedict!) Love your black bean salsa verde eggs!
Oh I don’t blame you! They are so good for you too and such an easy way to get protein! Thanks Kacey!
I love the recipe and hearing about your experience, it sounded fun!
Thanks Sarah! It was a lot of fun.