Eggs + Beans Breakfast Skillet

Say hello to the ultimate Eggs + Beans Breakfast Skillet - the brunch squad's new BFF! This dish is all about those good vibes and awesome flavours that'll kickstart your family’s day. We're talking sautéed onions, zesty Rotel tomatoes, and Canadian beans, all cozying up with melty mozzarella and perfectly baked eggs. And the best part? It's a speedy 25-minute jam, so no need to sweat the small stuff. Serve it with slices of toasty French bread and you've got a winner for your crew.

Blogger Partner: Steph of Meal Plan Addict

I'm Steph, also known as the Meal Plan Addict. I show busy people how to cook at home with limited ingredients, reduce food waste and stretch those grocery dollars! I love to show my readers how to use beans in everyday meals and convert anyone to love them!

Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
25 minutes


1 tbsp olive oil

½ cup diced onion

2 cans Rotel tomatoes

½ teaspoon cumin

1 can (398 mL / 14 fl oz) Great Northern beans

1 cup shredded mozzarella

4 eggs

Salt + pepper to taste

1 loaf French bread, sliced


  1. Preheat oven to 400 degrees.
  2. In an oven-safe skillet, heat olive oil on medium-high heat.
  3. Once oil is hot, sauté diced onions. Stirring until translucent.
  4. Add the can of Rotel tomatoes.
  5. Stir in cumin.
  6. Add the can of Great Northern Beans to the skillet. Gently stir to combine.
  7. Simmer for 5 minutes.
  8. Stir in shredded mozzarella.
  9. Create 4 wells, and then crack and egg into each well.  Season the whole skillet with salt and pepper to desired taste.
  10. Bake in the oven for 5-8 minutes until the eggs are your desired doneness.  
  11. To serve, scoop bean and egg mixture onto French bread slices, and enjoy!



Did you make this recipe?

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