Healthy Scrambled Eggs with White beans and Spinach served with Whole Wheat toast

Beans and Eggs – build a better scramble

Classic scrambled eggs, but better! Eggs are a fantastic base for adding all kinds of additional veggies and flavors. I challenge you to think outside the box and start adding some new foods to your scrambled breakfast. Beans make a surprising compliment to a simple egg dish and is a great way to add additional protein and fiber.

Making scrambled eggs is easy and versatile. Don’t limit yourself to traditional add-ins! Get creative. Look in your fridge, and use up what you have. Use left-over roasted vegetables, or top with freshly sliced tomatoes or salsa.

Favorite add-ins for easy scrambled eggs:

  • Spinach + White Beans (pictured below)
  • Sautéed portobello mushrooms + White cheddar cheese
  • Sautéed bell peppers + onions + black beans
  • Kale + Sundried tomatoes + Parmesan cheese
Healthy Scrambled Eggs with White beans and Spinach served with Whole Wheat toast

Healthy Scrambled Eggs with White Beans and Spinach

Easy and high in protein and fiber, pairing beans and eggs together make a surprisingly complimentary combination! This recipe is what I like to refer to as a "no-recipe" recipe. The amounts are very loose and should be adjusted to your own taste or preference. Modify ingredients to what you have available.
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 1


  • 1 tbsp Olive Oil
  • 2 handfuls Fresh Spinach
  • 1/4 cup White Beans
  • 2 whole Eggs
  • 1 splash Milk


  • Crack eggs in a bowl. Add a splash of milk and stir with a whisk or fork until well mixed.
  • Preheat pan over medium heat; drizzle with olive oil.
  • Add spinach to heated pan. Sautee until wilted.
  • Add beans, stir until heated through (about 1 minute).
  • Add eggs to pan. Cook, stir intermittently until eggs are cooked through.
  • Enjoy! Serve with whole grain toast.
Keyword beans, cooking for one, eggs, quick recipe, vegetables


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