14 Wholesome Vegetarian Savory Breakfast Ideas Featuring Beans and Cheese

Serves 4 people.

Ingredients

• 4 large flour tortillas
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 4 large eggs, beaten
• 1 cup shredded cheddar cheese
• 2 avocados, sliced
• Fresh cilantro, chopped (optional garnish)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
2. Add the black beans and cumin to the skillet. Season with salt and pepper. Cook for 4 minutes, stirring occasionally, until the beans warm through.
3. Push the bean mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble them for 3 minutes until they set.
4. Mix the eggs and beans together in the skillet. Remove from heat.
5. Warm the tortillas in a dry pan or microwave for 20 seconds each. Spoon the bean and egg mixture down the center of each tortilla. Top with shredded cheddar cheese and avocado slices. Add cilantro if using. Fold the sides in and roll up tightly.

Extra Tips

Warm the tortillas just before filling so they stay pliable and do not crack when rolled. For make-ahead meals, cook the filling in advance and store it in the fridge, then assemble with fresh avocado right before eating. Reheat assembled burritos in a skillet over low heat to keep the tortilla crisp without drying out the avocado. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl

Serves 4 people.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups fresh spinach
• 4 large eggs
• 1/2 cup crumbled feta cheese
• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
2. Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until the spices smell fragrant.
3. Pour in the diced tomatoes and white beans. Season with salt and black pepper, then simmer for 8 to 10 minutes until the mixture thickens slightly.
4. Add the spinach and stir until it wilts into the sauce, about 2 minutes.
5. Make four wells in the sauce with the back of a spoon. Crack one egg into each well.
6. Cover the skillet and cook until the egg whites set but the yolks stay soft, about 5 to 7 minutes.
7. Sprinkle the crumbled feta over the top and serve straight from the pan.

Extra Tips

Add the spinach right before the eggs so it stays bright green instead of turning dull. If the sauce thickens too much while simmering, splash in a little water to keep it loose enough for the eggs to cook evenly. Leftovers reheat gently on the stovetop with a lid to warm the eggs without overcooking them. Course: Breakfast Cuisine: Mediterranean Equipment: Large Skillet

Serves 4 people.

Ingredients

• 8 large eggs
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup shredded mozzarella cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F.
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute more. Add the chickpeas and cook for 2 minutes to warm them through.
4. In a mixing bowl, whisk the eggs with the salt and black pepper. Stir in half the mozzarella, the parsley, and the basil.
5. Pour the egg mixture over the chickpeas in the skillet. Sprinkle the remaining mozzarella on top.
6. Transfer the skillet to the oven and bake for 15 to 18 minutes until the eggs are set and the cheese is lightly golden.
7. Let the frittata rest for 5 minutes before slicing and serving.

Extra Tips

Slice leftovers into wedges and store them in the fridge for up to three days. Reheat portions in a skillet over low heat to keep the cheese from drying out. If you want a milder onion flavor, swap the raw onion for shallots. Fresh basil can be replaced with oregano if that is what you have on hand. Course: Breakfast Cuisine: Italian Equipment: Large oven-safe skillet, Mixing bowl, Whisk

Serves 4 people.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and black pepper to taste
• 4 large eggs
• 1 cup shredded Pepper Jack cheese
• 8 small flour tortillas
• Fresh cilantro, chopped, for garnish
• Salsa, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 3 to 4 minutes until they begin to soften.
2. Stir in the pinto beans, cumin, chili powder, salt, and black pepper. Cook for another 3 minutes, stirring occasionally, until the beans are warmed through.
3. In a mixing bowl, whisk the eggs. Push the bean mixture to one side of the skillet and pour the eggs into the empty space. Scramble the eggs until just set, then mix them with the beans.
4. Sprinkle the shredded Pepper Jack cheese over the bean and egg mixture. Stir gently until the cheese begins to melt.
5. Warm the flour tortillas in a separate dry skillet or directly over a low flame for 20 to 30 seconds per side. Fill each tortilla with the bean mixture, then top with cilantro and salsa before serving.

Extra Tips

Warm the tortillas in the same skillet after the filling is done to pick up a little flavor from the pan. If the beans seem dry, add a splash of water while they cook to keep the mixture moist. Leftovers store well in the fridge for two days and reheat nicely in a skillet over low heat. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, Whisk

Serves 4 people.

Ingredients

• 4 slices sourdough bread
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 avocados, peeled and pitted
• 4 ounces goat cheese, crumbled
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Toast the sourdough bread slices until golden and crisp.
2. Place the cannellini beans in a mixing bowl with the olive oil, minced garlic, salt, and black pepper. Mash with a fork until the mixture holds together but still has some texture.
3. Spread the mashed bean mixture evenly over each slice of toast.
4. Mash the avocados in a separate bowl, then spoon them over the beans.
5. Scatter the crumbled goat cheese on top of the avocado.
6. Finish each toast with a sprinkle of chopped parsley before serving.

Extra Tips

Mash the beans just enough to spread easily without turning them into paste. Serve right away so the avocado stays bright and the toast remains crisp. If you prepare the bean mixture ahead, store it covered in the fridge and give it a quick stir before using. Course: Breakfast Cuisine: Mediterranean Equipment: Toaster, Mixing Bowl, Fork

Serves 4 people.

Ingredients

• 8 large flour tortillas
• 2 cups refried beans
• 2 cups shredded Monterey Jack cheese
• 4 large eggs
• 2 tablespoons butter
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• Fresh cilantro and salsa for serving

Instructions

1. Crack the eggs into a bowl and whisk them with the cumin and salt until combined.
2. Melt 1 tablespoon of butter in a skillet over medium heat. Pour in the eggs and scramble them gently until just set. Remove the eggs to a plate.
3. Spread 1/4 cup of refried beans evenly over one tortilla. Sprinkle 1/4 cup of Monterey Jack cheese on top, followed by a quarter of the scrambled eggs. Add another 1/4 cup of cheese and top with a second tortilla.
4. Repeat with the remaining tortillas and fillings to make four quesadillas total.
5. Melt the remaining tablespoon of butter in the same skillet. Cook one quesadilla at a time for 2 to 3 minutes per side until the tortillas are golden and the cheese is fully melted. Repeat with the rest.
6. Cut each quesadilla into wedges. Serve with fresh cilantro and salsa on the side.

Extra Tips

Assemble the quesadillas ahead and keep them wrapped in the fridge for up to a day. Cook them straight from the fridge, adding an extra minute per side if needed. Use a heavy skillet to get even browning without burning the tortillas. Course: Breakfast Cuisine: Mexican Equipment: Large skillet, Mixing bowl, Spatula

Serves 4 people.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 2 large eggs
• 3/4 cup milk
• 1 cup cooked lentils, lightly mashed
• 2 tablespoons olive oil, divided
• 2 cups cherry tomatoes, halved
• Fresh basil leaves for serving

Instructions

1. Whisk the flour, baking powder, and salt together in a large bowl.
2. In a separate bowl, stir the ricotta, eggs, and milk until smooth. Add the mashed lentils and mix until evenly combined.
3. Pour the wet mixture into the dry ingredients and stir gently until a thick batter forms. Avoid overmixing.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of batter into the skillet and cook for 3 minutes per side until golden.
5. Repeat with the remaining batter, adding the second tablespoon of oil as needed. Serve the pancakes topped with halved cherry tomatoes and fresh basil leaves.

Extra Tips

Mashing the lentils only lightly keeps some texture in the pancakes. If the batter feels too thick after mixing, add a splash more milk to reach a scoopable consistency. Leftovers reheat well in a dry skillet over low heat to restore crisp edges without drying out the ricotta. Course: Breakfast Cuisine: Mediterranean Equipment: Mixing Bowl, Large Skillet, Whisk

Serves 4 people.

Ingredients

• 6 large eggs
• 1 (15-ounce) can navy beans, drained and rinsed
• 1 cup chopped spinach
• 3/4 cup grated Parmesan cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 350°F. Use the olive oil to lightly grease 8 cups of a standard muffin tin.
2. In a mixing bowl, whisk the eggs with the garlic powder, oregano, salt, and black pepper until well combined.
3. Stir the drained navy beans, chopped spinach, and 1/2 cup of the Parmesan cheese into the egg mixture.
4. Divide the mixture evenly among the 8 prepared muffin cups. Sprinkle the remaining 1/4 cup Parmesan over the tops.
5. Bake for 22 to 25 minutes until the muffins are set and lightly golden on top. Let them cool in the tin for 5 minutes before removing.

Extra Tips

Cool the muffins completely before storing them in an airtight container in the fridge for up to four days. Reheat two at a time in the microwave for 30 seconds to restore a soft texture. For a milder flavor, swap half the Parmesan for shredded mozzarella. These muffins hold their shape best when the spinach is chopped into small pieces before mixing. Course: Breakfast Cuisine: American Equipment: Muffin tin, Mixing bowl, Whisk

Serves 4 people.

Ingredients

• 2 large sweet potatoes, peeled and diced into 1/2-inch pieces
• 1 (15 oz) can garbanzo beans, drained and rinsed
• 8 ounces halloumi cheese, cut into 1/2-inch cubes
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it starts to soften.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the sweet potato cubes to the skillet. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and lightly browned.
4. Sprinkle in the smoked paprika, cumin, salt, and black pepper. Add the garbanzo beans and stir everything together. Cook for 3 minutes to warm the beans through.
5. Scatter the halloumi cubes over the hash. Cook for 4 to 5 minutes without stirring too often so the cheese can develop golden edges.
6. Remove the skillet from the heat and sprinkle the chopped parsley over the top before serving.

Extra Tips

Drain the garbanzo beans well before adding them so the hash stays crisp rather than soggy. Halloumi holds its shape during cooking, so give it a few undisturbed minutes in the skillet for better browning. Leftovers reheat nicely in a dry skillet over medium heat to restore texture. Course: Breakfast Cuisine: Mediterranean Equipment: Large Skillet, Cutting Board, Knife

Serves 4 people.

Ingredients

• 8 corn tortillas
• 3 tablespoons olive oil, divided
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 8 large eggs
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges

Instructions

1. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 1 minute more.
2. Add the black beans, cumin, chili powder, and salt to the skillet. Cook for 5 minutes, mashing some of the beans with a spoon to thicken the mixture.
3. In a separate skillet, heat the remaining 2 tablespoons olive oil over medium heat. Warm the tortillas for 1 minute per side until lightly golden, then set aside.
4. Crack the eggs into the same skillet and cook until the whites are set but the yolks remain runny, about 3 to 4 minutes.
5. Place two tortillas on each plate. Spoon the black bean mixture over the tortillas and top each with a fried egg.
6. Sprinkle the cotija cheese and cilantro over the eggs. Serve with lime wedges on the side.

Extra Tips

Warm the tortillas right before serving so they stay flexible under the beans. If the bean mixture thickens too much while sitting, add a splash of water and stir to loosen it. Leftovers keep in the fridge for two days and reheat best in a covered skillet over low heat. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Spatula

Serves 4 people.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups shelled edamame, thawed if frozen
• 8 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups baby spinach
• 1 cup shredded cheddar cheese

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper, then cook for 4 to 5 minutes until the vegetables soften.
2. Stir in the garlic and edamame. Cook for 2 minutes more, stirring occasionally.
3. In a mixing bowl, whisk the eggs with the salt and black pepper until well combined.
4. Pour the egg mixture into the skillet. Use a spatula to gently scramble the eggs, cooking until they are mostly set but still slightly moist.
5. Add the baby spinach and shredded cheddar cheese. Stir until the spinach wilts and the cheese melts evenly throughout the scramble.

Extra Tips

Use freshly shredded cheddar for the smoothest melt. Leftovers keep well in the fridge for up to two days and reheat best in a skillet over low heat with a splash of water to loosen the eggs. If the edamame is still cold from the freezer, give it an extra minute in the pan before adding the eggs. Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl

Serves 4 people.

Ingredients

• 8 slices whole grain bread, cut into cubes
• 1 (15-ounce) can white beans, drained and rinsed
• 8 ounces Brie cheese, cut into small cubes
• 5 large eggs
• 2 cups milk
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 350°F. Lightly grease an 8×8 inch baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until the onion softens, about 4 minutes. Remove from heat.
3. In a large bowl, whisk together the eggs, milk, thyme, salt, and pepper.
4. Spread half the bread cubes in the baking dish. Top with half the white beans, half the onion mixture, and half the Brie cubes. Repeat the layers with the remaining ingredients.
5. Pour the egg mixture evenly over the layered ingredients. Press down gently so the bread absorbs some liquid.
6. Bake for 40 to 45 minutes until the top is golden and the center is set. Let the strata rest for 5 minutes before serving.

Extra Tips

Day-old bread holds its shape better during baking. If you assemble the strata the night before, cover it and refrigerate, then add 10 minutes to the bake time. Leftovers reheat well in a 300°F oven for 15 minutes. Course: Breakfast Cuisine: American Equipment: Baking dish, Skillet, Mixing bowl, Whisk

Serves 4 people.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 teaspoon ground cumin
• 4 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small flour tortillas
• 2 cups shredded smoked gouda cheese, divided
• 1 cup enchilada sauce
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
2. Stir in the minced garlic and cook for 30 seconds. Add the kidney beans and cumin, then mash the beans lightly with a spoon so some stay whole.
3. Pour the beaten eggs into the skillet along with the salt and pepper. Scramble the mixture for 3 to 4 minutes until the eggs are just set.
4. Remove the skillet from the heat and stir in 1 cup of the shredded smoked gouda until it begins to melt into the filling.
5. Spoon the filling evenly down the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining cup of smoked gouda on top.
7. Bake at 375°F for 15 minutes until the cheese is melted and the edges of the tortillas start to crisp.

Extra Tips

Assemble the enchiladas the night before and keep them covered in the fridge, then add the sauce and cheese right before baking so the tortillas do not get soggy. The smoked gouda melts smoothly but still keeps a bit of chew, so avoid swapping it for a milder cheese if you want that flavor to stay prominent. Leftovers reheat well in a 350°F oven for 10 minutes. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Baking Dish

Serves 4 people.

Instructions

1. Rinse the farro under cold water, then cook it in a large pot of salted boiling water for 25 to 30 minutes until tender. Drain and set aside.
2. Heat the olive oil in a skillet over medium heat. Add the chickpeas and oregano, then cook for 5 to 7 minutes, stirring occasionally, until the chickpeas are warmed through and lightly golden at the edges.
3. In a large mixing bowl, combine the cooked farro, chickpeas, cherry tomatoes, cucumber, feta cheese, and parsley.
4. Drizzle the lemon juice over the mixture, add salt and pepper to taste, and toss gently until everything is evenly coated.

Extra Tips

Cook the farro ahead and store it in the fridge so assembly takes just minutes in the morning. If the feta seems too salty, reduce the added salt at the end and let the lemon juice bring out the flavors instead. Leftovers keep well for two days in airtight containers and reheat nicely with a quick microwave or skillet warm-up. Course: Breakfast Cuisine: Mediterranean Equipment: Large Pot, Skillet, Mixing Bowl