White Bean Scramble Recipe (High in Protein)
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Jump to RecipeThis white bean scramble with spinach is a simple and fantastic breakfast recipe that is high in protein. This easy brunch recipe is ready in 10 minutes, and is filling, satisfying, and so great for a quick weekend meal.
I am all about eating beans for breakfast, and this white bean scramble is a great way to get lots of protein in your morning meal! There were a ton of white beans leftover from the last time I made my white bean hummus, and wanted to come up with a savory and delicious way to incorporate them into breakfast.
I served this scramble over some homemade toast, and it definitely kept me full until lunch. A high protein breakfast recipe for the WIN!
This Spinach & White Bean Scramble Recipe Is:
- Bright
- Savory
- Warming
- Hearty
- Packed with flavor
- Vegetarian, gluten free, and high protein!
Sophisticated Beans for Brunch
This easy weekend brunch recipe is super versatile to serve too. You can spoon this scramble between toast for a yummy egg sandwich, serve on top of hash browns, or with a side of roasted root vegetables. The possibilities are endless… and all are 100% delish!
This scramble recipe is great for using up half a can of beans, or leftover spinach leaves you have in the fridge. I usually always throw fresh spinach in my cart at the store as it’s great for making salads, soups, or adding to a sandwich.
What’s In This Spinach and White Bean Scramble Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Spinach & Parsley
- Low Sodium White Beans: you can use these low sodium canned beans or make them yourself from dried beans. I usually always cook my beans from scratch as they have lower sodium and is really easy to do in the Instant Pot.
- Milk – highly recommend using whole milk for ultimate creaminess… if you’re going to make this dish, then go all out (skip the skim)!
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
- Black pepper
How Do I Make These Scrambled Eggs with Beans?
- In a large pan, heat the butter over low heat until the bottom of the pan is coated and butter has melted.
- In a bowl, add the eggs and milk. Beat together until the egg yolks and whites are combined. Stir in the beans, spinach, pepper flakes, and Herbs de Provence.
- Pour the eggs into the pan, cooking over very low heat. LOW AND SLOW is the rule for scrambled eggs in this casa.
- Every few minutes scrape the cooked eggs off the bottom of the pan with a spatula and fold over into the pan. Repeat cooking for about 7-8 minutes until eggs are firm and cooked, no longer runny.
- Plate eggs over toast of choice, and top with fresh chopped parsley and extra crushed red pepper flakes for some heat.
- Taste, and add salt and pepper if desired.
More High Protein Vegetarian Breakfast Recipes You’ll Love!
Ricotta and Kale Toast Recipe
Arugula Frittata with Zucchini & Caramelized Onions
Hash Brown Eggs Benedict Recipe
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White Bean Scramble with Spinach
Ingredients
- 1 tablespoon butter
- 6 eggs
- 1 cup milk
- 2 cups fresh spinach chopped
- 1 cup canned white beans drained and rinsed
- 1/2 teaspoon Herbes de Provence
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/4 cup fresh parsley
- Sea Salt and Black Pepper
Instructions
- In a large pan, heat the butter over low heat until the bottom of the pan is coated and butter has melted.
- In a bowl, add the eggs and milk. Beat together until the egg yolks and whites are combined. Stir in the beans, spinach, pepper flakes, and Herbs de Provence.
- Pour the eggs into the pan, cooking over very low heat. LOW AND SLOW is the rule for scrambled eggs in this casa.
- Every few minutes scrape the cooked eggs off the bottom of the pan with a spatula and fold over into the pan. Repeat cooking for about 7-8 minutes until eggs are firm and cooked, no longer runny.
- Plate eggs over toast of choice, and top with fresh chopped parsley and extra crushed red pepper flakes for some heat.
- Taste, and add salt and pepper if desired.
Nutrition
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Good eating
I did this and did not use egg since I am vegan. I added a little nutritional yeast. I had fresh basil so I swapped that for the parsley. I used fresh Thyme, Sage, and Rosemary. Since I was not using egg, I added a little portobello mushroom and grilled shallots. I added a splash of tamari and a spash of liquid smoke. I added a little tumeric. I splashed with dried red and dried green chile.Topped with avocado and fried egg for spouse who is not vegan. I served it over oven-roasted baby potatoes. It made for a great brunch bowl. Thank you.
Hi Elaine, I love that you made this vegan! I’ll have to try that with some scrambled tofu next time. I’m so glad you enjoyed it 🙂
– Kelly