This post may contain affiliate links. Please read my disclosure and privacy policy.
If you’re trying to meet your protein and fiber goals, this high-protein breakfast idea will have you well on your way. The portion size is big and satisfying. In fact, I had to find a bigger plate while photographing this because my usual one wouldn’t hold it all!
What’s better is that you can prep the veggies and beans ahead of time. All you have to do in the morning is scramble them with a few eggs. The prep work takes about 5 minutes, and you’re left with a hot, fresh breakfast that’s loaded with fiber, veggies, and protein.
Top it with salsa for a little extra kick, and it will quickly become a breakfast you’ll want to eat on repeat. (Like I do!)
Ingredients You’ll Need
- Black Beans. A can of black beans adds fiber and healthy carbohydrates to this dish. Be sure to drain and rinse them well before adding to the veggie mixture.
- Red Onion. I prefer using red onion for this southwest scramble, but yellow onion or a shallot will work, too. If your onion is on the large side, just half will do!
- Bell Peppers. I think it’s fun to use two colors of bell pepper in this scramble, for a variety of flavors. Red and green bell peppers are my favorite, but you can also just use 1 bell pepper if that’s what you have on hand.
- Spinach. This leafy green wilts quickly, so you can add it at the end. Roughly chop it into smaller pieces so it will blend seamlessly into the dish.
- Eggs. I don’t scramble the eggs until I’m ready to serve breakfast, but I usually plan on 2-3 eggs per serving. For more protein and fewer calories, you can swap a quarter cup of egg whites for each egg.
- Spices. A few pantry spices make the flavor pop! I use cumin, chili powder, oregano, and salt. Be heavy-handed with the salt if you’d like the final egg scramble to be flavorful. (The bean mixture might taste salty, but when scrambled with 3 eggs, it won’t be!)
How to Make a High-Protein Breakfast
Step 1:
Heat a large skillet over medium-high heat and add a drizzle of olive oil or cooking spray. Add the onion and diced bell pepper, and stir often.
Cook until the onion looks translucent, about 8 minutes.
Step 2:
Add the chopped spinach to the skillet, along with the drained black beans, cumin, chili powder, oregano, and salt. Stir until the spinach has wilted and the beans are heated, about two more minutes.
At this point, you can move on to step 3: adding the eggs. However, I usually make this as part of my meal prep routine, so to do that, divide the bean and veggie mixture evenly among three meal prep containers with lids.
Store the jars in the fridge until you’re ready to make breakfast. (Up to 5 days.)
Step 3:
To finish the scramble, grab one of the meal prep containers from the fridge and add it to a non-stick skillet over medium-high heat. Stir for 2 minutes, or until the veggies sizzle.
While you wait on that, crack three large eggs into a small bowl and whisk well with a fork. When the veggies are sizzling, pour the egg mixture into the pan. Let it rest for 1 to 2 minutes, or until the egg’s edges begin to turn opaque.
Drag a spatula through the scramble, moving the eggs around the pan so they will cook evenly. This should take 4 to 5 minutes total to cook the eggs thoroughly.
Breakfast Serving Tips
When the eggs are fully cooked, transfer the scramble to a large serving plate. Top with salsa, if desired, and enjoy it warm right away.
Note: I added sliced avocado to this portion to make it prettier in the photo. (Scrambled eggs with black beans are not the prettiest.) You can add avocado if you’d like, but it’s not included in the nutrition information because it is not a common topping in our house.
High Protein Breakfast Scramble (Meal Prep!)
Ingredients
- 1 red onion , diced
- 2 bell peppers (any color), diced and seeds removed
- 2 cups baby spinach , roughly chopped
- 15 ounces black beans
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoons chili powder
- ½ teaspoon fine sea salt
- 9 large eggs (see notes)
- salsa (optional topping)
Instructions
- In a large skillet over medium-high heat, spray with cooking spray and let the pan heat up for 1 to 2 minutes. Add the diced onion and bell peppers and stir often. Cook until the onions are soft and translucent, about 8 minutes.
- Next, add the chopped spinach, drained black beans, cumin, oregano, chili powder, and salt. Stir well, until the spinach has wilted, about 2 minutes. Taste the mixture and add more salt, if needed. (I usually add another ½ teaspoon to this batch, which will taste salty at first, but it will be diluted when you add the eggs later.)
- Once the veggies and beans are cooked, transfer them to 3 storage jars with a lid. Store these portions in the fridge until you're ready for breakfast. They will keep well for up to 4 days when chilled.
- To prepare your breakfast, pour the contents from one of the jars into a non-stick skillet over medium heat. While you wait on that to heat up, crack 3 eggs (per portion) into a small bowl and whisk well with a fork. Stir the beans and veggies for 2 minutes, then add the whisked eggs. Let the eggs cook for 1-2 minutes, then stir gently with a spatula. Continue moving the eggs around with a spatula until the eggs are scrambled and everything is heated through, which should take about 4 to 5 minutes.
- Once the eggs are fully cooked, transfer the scramble to a large serving plate and top with salsa, if desired. (You can also add avocado or guacamole, if you like.)
Notes
Nutrition
More Recipes to Try
- Jennifer Aniston Salad (43g protein, 9g fiber)
- Healthy Burger Bowls (43g protein, 11g fiber)
- Spaghetti Squash Soup (39g protein, 10g fiber)
- Chinese Chicken Salad (40g protein, 5g fiber)
If you try this high-protein breakfast scramble, please leave a comment and star rating below to let me know how you like it.
