Skillet Baked Eggs & Beans

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Baked beans make a great base for eggs in this easy, all-in-one pan breakfast. Perfect for weekend brunch.

Tags: Intermediate, 20 Mins, Breakfast, Brunch and Breads, Eggs, Beans, Baking, President's Choice Blue Menu
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 20  minutes
Total: 35  minutes

Additional Information


2 tsp (10 mL) olive oil
1 cup (250 mL) halved cherry tomatoes
2 cups (500 mL) roughly chopped, loosely packed baby spinach
1 can (398 mL) maple-style baked beans
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
4 PC Blue Menu Oméga-3 Eggs - Large
2 tbsp (25 mL) chopped fresh parsley
4 PC Blue Menu Whole Grain Multi-Grain English Muffins , toasted


  1. Preheat oven to 425°F (220°C).
  2. Heat oil in medium ovenproof skillet over medium-high heat; cook tomatoes, stirring gently, for 2 minutes. Add spinach; cook 2 minutes or until spinach is wilted. Stir in beans, salt and pepper; cook, stirring occasionally, for 2 to 3 minutes or until heated through.
  3. Using back of a spoon, create four small indentations in the bean mixture; crack one egg into each indentation. Transfer skillet to oven; bake in centre of oven for 10 to 12 minutes or until eggs yolks look almost set. Sprinkle with parsley; let stand for 1 minute. Serve with toasted English muffins.

Nutritional Information

Per serving:
350 calories
fat 9 g (of which 1.7 g is saturated)
sodium 430 mg
carbohydrate 50 g
fibre 9 g
protein 18 g
Low in saturated fat
Good Source of Vitamin C
Source of Calcium
Source of Vitamin A
Source of Iron