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White Bean Scramble Recipe (Vegetarian, High Protein)

This white bean scramble with spinach is a high protein, vegetarian, and gluten free breakfast or brunch – loaded with veggies and spices. This easy brunch recipe is ready in 10 minutes, and is filling, satisfying, and so great for a lazy weekend meal. 

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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!

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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?

I love shopping for fresh produce through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Choose your favorite seasonal produce, save up to 40% off grocery store prices & save time by getting free delivery right to your door!

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How Do I Make These Scrambled Eggs with Beans?

  1. In a large pan, heat the butter over low heat until the bottom of the pan is coated and butter has melted.
  2. 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.
  3. Pour the eggs into the pan, cooking over very low heat.  LOW AND SLOW is the rule for scrambled eggs in this casa.
  4. 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.
  5. Plate eggs over toast of choice, and top with fresh chopped parsley and extra crushed red pepper flakes for some heat.
  6. Taste, and add salt and pepper if desired.

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More High Protein Vegetarian Breakfast Recipes You’ll Love!

Ricotta and Kale Toast Recipe (Gluten Free, Vegetarian)

Mango Protein Smoothie Recipe (Vegan, Gluten Free)

Black Bean Omelette Recipe (Vegetarian, Dairy Free, Gluten Free)

Arugula Frittata with Zucchini & Caramelized Onions (Vegetarian, Gluten Free)

Hash Brown Eggs Benedict Recipe (Vegetarian, Gluten Free)

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Get the Same Ingredients for this Spinach and Bean Scramble

 

As always, if you make this vegetarian and gluten free white bean and spinach scramble recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there! 

scrambled eggs with beans recipe fancy breakfast beans recipes high protein breakfasts vegetarian meatless breakfast ideas for healthy January recipes

White Bean Scramble with Spinach

The Herbeevore
This white bean scramble with spinach is a high protein, vegetarian, and gluten free breakfast or brunch - loaded with veggies and spices. This easy brunch recipe is ready in 10 minutes, and is filling, satisfying, and so great for a lazy weekend meal. 
5 from 3 votes
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 190 kcal

Ingredients
  

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.

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery.  You can save up to 40% off grocery store prices.
If you think produce delivery is too expensive… think again, and give Misfits Market a try!

Nutrition

Calories: 190kcalCarbohydrates: 16gProtein: 14gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 252mgSodium: 142mgPotassium: 488mgFiber: 3gSugar: 4gVitamin A: 2226IUVitamin C: 9mgCalcium: 166mgIron: 3mg
Keyword bean scrambled eggs, breakfast bean scramble recipe, cannellini bean scramble, great northern bean scramble, high protein scrambled eggs, navy bean scramble, scrambled eggs with beans, spinach bean scramble, vegetarian scramble recipe, white bean scramble
Did You Make This Recipe?Please leave a rating and comment below!
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Posted in American, Breakfast, Easy Weeknight Meals, Gluten Free, High Protein, The Herbeevore Recipes, Vegetarian Recipes

4 Comments

  1. Elaine

    5 stars
    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.

  2. Pingback:Instant Pot Navy Beans Recipe (No Soak)

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