Mexican Bean Breakfast Skillet

5 from 18 votes
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Mexican Bean Breakfast Skillet topped with Cilantro on wood background

Sunday mornings that start out with a skillet full of protein and vegetable love are good. No, let me rephrase that: they are great. We all know that Sunday mornings in my house are almost sacred; I’m in the kitchen, everyone is in pajamas still and I am almost always making a new dish that I have been waiting to try out.

People just don’t eat enough beans for breakfast.

There, I said it. I am a huge think-outside-the-box person when it comes to breakfast. I’ll eat leftover dinner if the desire hits me, while most people – my husband included- shudder at the fact that I eat leftover roast beef and/or noodles/perogies/you name it for breakfast.

Cooking beans, tomatoes and cumin in skillet

I really wanted something thick and beany. Not hot and spicy, not full of tomatoes so that it overpowered the bean taste, but a dish that you could taste the beans and savor the drippy egg yolk with.

This is that dish.

Let’s take a closer look at those gorgeous, drippy egg yolks and cilantro over beans.

Just. So. Good.

eggs added to Mexican Bean Breakfast Skillet

It is seriously so darn delicious. My son took leftovers for lunch today at school and I couldn’t be happier that he’s getting a super healthy protein boost at lunchtime.

I could eat this every morning if I didn’t have to eat my darn oatmeal sometimes too. Bah. Oatmeal.

Now while this isn’t something that I generally have time for during the week, I was thinking of prepping the beans and tomatoes the night before. The reduction is what makes this so thick and lovely, instead of a watery bean dish, it’s the most important step in the whole recipe. If you did the reducing the night before you could just warm it on the stove quickly, pop the eggs in and you have a ten-minute breakfast!

So. Are you brave enough to eat beans for breakfast? I am certainly going to be playing around with more beans in skillets for meals in the next few weeks, I have a few ideas that I can’t wait to try out!

And another thing, is anyone else an “eat anything for breakfast” type of person like I am? Or is it just me?

Love you more than chocolate!


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Mexican Bean Breakfast Skillet

A healthy protein packed skillet breakfast full of beans, stewed tomatoes and eggs on top!
5 from 18 votes
eggs added to Mexican Bean Breakfast Skillet
Prep Time
1 minute
Cook Time
15 minutes
Karlynn Johnston


  • 1 teaspoon . ground cumin
  • one 19 ounces can black beans rinsed and drained well
  • one 19 ounces can of stewed tomatoes use flavored if you can Italian spiced or peppers,
  • 5 eggs
  • 1/4 cup grated low-fat cheese
  • chopped cilantro for garnish
  • salt & pepper to taste


  • Pre-heat the oven to 450 degrees.Combine the beans, tomatoes and cumin in the cast iron skillet.
  • Cook on medium heat until the tomato juice had been reduced almost completely. This can take up to ten minutes, but it’s worth the effort! If you lack time, drain out most of the tomato juice and simmer a few minutes.
  • Make five little pockets in the bean mixture and crack an egg into each.Place in the 450 degree oven and bake for approximately 5 minutes, you want the eggs still wobbly and not cooked all the way.
  • Remove from the oven and sprinkle the cheese on top.Place back into the oven until the cheese on top is melted.
  • Remove, garnish with cilantro and serve!

Nutrition Information

Calories: 1275kcal, Carbohydrates: 172g, Protein: 91g, Fat: 27g, Saturated Fat: 9g, Cholesterol: 825mg, Sodium: 1776mg, Potassium: 3525mg, Fiber: 55g, Sugar: 20g, Vitamin A: 2230IU, Vitamin C: 44.8mg, Calcium: 625mg, Iron: 24.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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A healthy protein packed skillet breakfast full of beans, stewed tomatoes and eggs on top! #breakfast #beans #skillet #eggs

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. TusharChandra says

    Tomorrow, at 2:30 GMT I’m making this. I love beans, but the only beans that I believe are regularly available in India are red kidney beans. 

    So, I’m going to work with the belief that a bean is a bean, which I know isn’t correct.

  2. Jackie Trotter says

    Can I use Pinto beans instead of black beans? Just not a fan of the black bean… I’ve tried several times and just not my bean of choice.

  3. Steve says

    I’m also a lover of beans. It is one of the first things I learned to cook as a poor college student. Dried beans are cheap, and easy to cook, but they take some time. Over the years, I’ve found different ways to make the time easier to deal with. My current favorite method is: after dinner, add 2 cups of dry beans (pinto, black, or white) with 6 cups of water and 2 tsp of salt. Bring to a boil, then turn off heat, cover, and let sit overnight. The next morning, add whatever spices and seasonings you like*, and finish them off; either in a crock pot on low all day, or simmering on the stove for 1.5-2 hrs.

    * I like to add 2-3 cloves chopped garlic, 3/4 cup chopped onion, 1 chopped jalapeno, 1 can chopped tomatoes, 2 tsp cumin, and 1 heaping tsp of sugar. Cilantro is good, but add it during the last 10-15 minutes.

  4. The Kitchen Magpie says

    I honestly LOVE this meal. It’s healthy but doesn’t taste like it haha my favorite!

  5. Sandra Englund says

    Definitely trying this one, Karlynn! Reminds me of huevos motuleños!

  6. superfox12082 says

    I’d rather eat anything but traditional breakfast foods for breakfast. This sounds great, thanks!

    • thekitchenmagpie says

      superfox12082  Hope you gave this a try! 

  7. The Kitchen Magpie says

    Oh good Carolyn Skoworodko! Glad you enjoyed it!

  8. Carolyn Skoworodko says

    This was so satisfying! Made it tonight for a “meatless monday” dinner. Will be having it again for sure.

  9. A Girl Needs a Name says

    I think this would be good with slices of potato in it too.  Mmm!

  10. Jody says

    My daughter can’t stand traditional breakfasts and will always choose left overs above anything else. This looks delicious!

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