Baked beans with eggs is a flavorful and satisfying one-pan dish. Made with just two main ingredients, itโs a quick and delicious breakfast that keeps you full for hours.
I make baked beans with eggs regularly, usually on Saturdays when everyoneโs at home. We like to serve them with fresh rolls like these Overnight Rolls, and a side of cherry tomatoes and cucumber slices sprinkled with a bit of salt. Simple, filling, and so delicious.
The secret? Add plenty of spices to the canned beans to make them taste rich and flavorful - almost like theyโve been simmering for hours. Try the Balkan Breakfast or the English Breakfast with Baked Beans, too; they're amazing!
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Recipe ingredients
One can of baked beans: Using your favorite brand is the best idea. Check out another breakfast with beans and eggs - the Costa Rican Black Beans and Rice. Or make Refried Bean Chili for dinner.
Eggs: One or two per serving. I usually make two for each person. Scrambled Eggs on Toast are also great for breakfast.
Spices: I never skip them - they turn a plain can of beans into something really flavorful.
The parsley and Parmesan at the end are optional but lovely additions. You can also use other herbs like dill, chives, or cilantro.
See the recipe card for full information on ingredients and quantities.
How to make baked beans with eggs?
Step #1: Heat the beans in a large skillet. Add all the spices and stir well to combine.
Step #2: Use a spoon to make small wells in the beans and crack an egg into each one. Cover.
Step #3: Cook on medium heat for 6 - 8 minutes, until the egg whites are set but the yolks are still runny. Cook longer if you prefer firmer yolks.
Step #4: Season with salt and pepper, then sprinkle with Parmesan (if using), chopped parsley, or other fresh herbs if you like. Serve immediately.
Oven version
Preheat the oven to 400ยฐF/ 200ยฐC. Spread the beans in the cast-iron skillet or an ovenproof dish, stir in the spices, and bake for about 10 minutes until bubbling.
Make small wells in the beans and crack in the eggs. Return the dish to the oven and bake uncovered for 10โ15 minutes, until the whites are set but the yolks are still soft. Make sure to check soon, so that the eggs are not overcooked. If you want them completely set, leave them longer until they are done to your liking.
Good to know!
This recipe serves two and is made in a smaller cast-iron skillet (9 inches / 23 cm). To serve four, use a large skillet (12 inches / 30 cm) with two cans of beans and 6 - 8 eggs.
Store and reheat
The baked beans and eggs are best served immediately.
Refrigerate the leftovers in an airtight container for 1-2 days.
Reheat in the microwave - it works best. Honestly, I donโt mind eating the leftovers cold either.
Baked Beans with Eggs
Equipment
- A cast-iron skillet or another heavy-bottomed skillet or pan 9 inches/ 23 cm
- A lid to fit the skillet
Ingredients
- 1 can of baked beans Notes 1, 2
- ยผ teaspoon fine sea salt or to taste, Note 2
- โ teaspoon ground black pepper
- ยฝ teaspoon garlic powder
- ยฝ teaspoon sweet paprika
- ยผ teaspoon smoked sweet paprika
- ยฝ teaspoon thyme
- a pinch of red pepper flakes to taste
- 4 eggs
- 1 tablespoon parsley chopped
- ยฝ tablespoon Parmesan freshly grated, optional
Instructions
- Heat the beans: Pour the baked beans into the skillet and heat them over medium heat.1 can of baked beans
- Add spices: Stir in your favorite spices to boost the flavor. Let the beans simmer for 3โ5 minutes, stirring occasionally.ยผ teaspoon fine sea salt + โ teaspoon ground black pepper + ยฝ teaspoon garlic powder + ยฝ teaspoon sweet paprika + ยผ teaspoon smoked sweet paprika + ยฝ teaspoon thyme + a pinch of red pepper flakes
- Add eggs: Use a spoon to make small wells in the beans and crack an egg into each one.4 eggs
- Cook eggs: Cover the pan with the lid and cook until the egg whites are set, but the yolks are still runny, for about 6โ8 minutes. You can cook them longer if you prefer firmer yolks.
- Serve: Season with salt and pepper and sprinkle with Parmesan (if using), chopped parsley, or other fresh herbs, if using. Serve hot with cherry tomatoes, cucumber slices, and toast or fresh rolls on the side.1 tablespoon parsley + ยฝ tablespoon Parmesan
Notes
- More servings: To serve 4 people, use a large cast-iron skillet (12 inches / 30 cm) with two cans of beans and 6โ8 eggs.
- Baked beans: Use your favorite brand. You will need one can of about 14-15 oz (around 400 g).
- Salt: Start with ยผ teaspoon and add more to taste. The amount you need will depend on how salty your canned beans are, which can vary by brand.
- Oven version: Preheat the oven to 400ยฐF/ 200ยฐC. Mix the beans and the spices in the cast-iron skillet or an ovenproof dish, and bake for about 10 minutes until bubbling. Crack in the eggs. Bake uncovered for 10โ15 minutes, until the whites are set but the yolks are still soft. Check to avoid overcooking the eggs. If you want them completely set, leave them longer until they are done to your liking.
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