Cheesy Black Bean Egg Bake with Salsa Verde

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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.

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.