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White Bean Scramble Recipe (High in Protein)

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This 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. 

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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?

See 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
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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

Mango Protein Smoothie Recipe

Black Bean Omelette Recipe

Arugula Frittata with Zucchini & Caramelized Onions

Hash Brown Eggs Benedict Recipe

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White Bean Scramble with Spinach

Kelly Jensen
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
  

  • 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

Calories: 190kcalCarbohydrates: 16gProtein: 14gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 252mgSodium: 142mgPotassium: 488mgFiber: 3gSugar: 4gVitamin A: 2226IUVitamin C: 9mgCalcium: 166mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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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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