Baked egg and beans
Quick and easy baked egg
Baked egg and beans is a simple recipe that can be prepared and cooked within thirty-five minutes.
Fantastic for breakfast, brunch, lunch or dinner, this dish makes a tasty meal anytime of the day.
A versatile veggie breakfast
This dish can be served on its own or with crunchy bread or salad. Baked egg and beans is a vegetarian meal that is filling and full of flavour.
Mix caramelised red onions and zucchini with a tin of baked beans. Add liquid smoke and smoked paprika for a smoky, barbecue flavour. Crack an egg into the beans, top with cheese and bake the whole dish in the oven until bubbling and golden.
You should make this baked egg recipe because it is:
- A flavourful, cafe-style meal that is great for breakfast at home.
- Quick and easy to make – this recipe only takes 35 minutes to prepare and cook.
- Budget-friendly: inexpensive baked beans and eggs are the key elements to this dish.
Baked egg and beans’ main ingredients:
- Red onion
- Baked beans
- Cheddar cheese
Tips for busy cooks
The bean and onion mixture can be made in advance and kept in the fridge until needed.
This recipe can be easily doubled to cater for four people instead of two.
If you don’t have individual baking dishes, you could use one large baking dish instead and crack whole eggs into the beans.
- Breakfast or brunch: serve with a cup of coffee for a filling brekkie.
- Lunch: eat with a green salad.
- Dinner: serve with crusty bread for a tasty evening meal.
Smoky beans and egg
Baked egg and beans is a vegetarian breakfast dish that can also be eaten for lunch or dinner.
Easy to prepare, this recipe takes just over half an hour to make. Enjoy this dish for a relaxed brunch this weekend.
Did you use liquid smoke in your dish? What did you think of it?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Love to eat eggs? Try this recipe next: avocado egg with panzanella
Baked egg and beans
Baked egg and beans is a vegetarian breakfast dish that can also be eaten for brunch, lunch or dinner. Easy to prepare and tasty to eat.
- 1 tsp extra virgin olive oil
- 80 g red onion peeled & chopped
- 60 g zucchini chopped
- ½ tsp hickory liquid smoke *see Recipe Notes
- 1 tsp smoked paprika ground
- 420 g baked beans (one tin)
- Salt and pepper
- 2 free-range eggs
- 30 g vegetarian cheddar cheese grated
- Red chilli deseeded & chopped
- Fresh parsley chopped
Preheat the oven to 200°C fan.
Heat oil in a frying pan over a medium heat. Add red onion and fry for 10 minutes. Add zucchini, liquid smoke and paprika. Stir and fry for a further 5 minutes. Add beans, salt and pepper. Stir and cook for 5 minutes. Remove from heat.
Divide the bean mixture between two small ovenproof dishes. Using a spoon, make a well in the centre of the beans and crack an egg into each well. Bake in oven for 8 minutes. Remove from oven and sprinkle with cheese. Return dishes to the oven to bake for another 4 minutes. Remove from oven.
To serve (hot): garnish baked egg and beans with red chilli and fresh parsley.
*Hickory liquid smoke - I use Stubb’s Hickory Liquid Smoke in this recipe as it gives a fantastic smokiness to the beans. If you can’t find liquid smoke, you could add 2 tsps of a vegetarian-friendly, smoky BBQ sauce instead.