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!
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?
- Spinach & Parsley – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- 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. If you do use canned beans, I would highly recommend using low or no sodium canned beans like these.
- Whole 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, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
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 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)
Get the Same Ingredients for this Spinach and Bean Scramble
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
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!
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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
- Himalayan Sea Salt and Pepper to Taste
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 Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!