Polenta, Refried Beans & Egg Skillet Bake
Layer upon layer of breakfast goodness! Baked polenta topped with creamy refried beans, chunky tomato salsa, cheese and eggs. Made in one skillet! Healthy, filling and over 14g protein per serving.
Servings 6 servings
Calories 249cal
Ingredients
- Cooking spray
- 1 (18 oz) tube polenta
- 1/4 cup warm water
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- freshly ground black pepper
- 1 (15 oz) can vegetarian refried beans
- 3/4 cup Go Veggie! Lactose Free Cheddar Shreds
- 1 cup your favorite chunky tomato salsa
- 6 organic cage free eggs
- To garnish: Fresh cilantro, diced avocado and hot sauce
Instructions
- Preheat oven to 375 degrees F. Spray a 9-inch cast iron skillet generously with nonstick cooking spray. You can also use a 9x9 inch pan if that's what you have on hand.
- In a large bowl, break up the polenta with your hands so that it's chunky and crumbly. Add in warm water, garlic, salt and pepper; mixing again with your hands until well combined. Pat polenta down in the skillet and evenly cover the bottom.
- Next spread refried beans over the top of the polenta, followed by salsa. Sprinkle cheese over the top, then crack eggs on top. Generously season with more salt and pepper.
- Bake for 25-35 minutes or until egg whites are set. Drizzle hot sauce on top and garnish with avocado and cilantro, if desired. Serves 6.
Notes
If you'd like to serve this for dinner, I suggest using 8 eggs and decreasing the total amount of servings to 4 people. That way each person gets two eggs.
Nutrition with 8 eggs, making 4 servings total: Calories: 409 | Fat: 12.3g | Carb: 46.6g | Fiber 7.5g | Sugars: 6.2g | Protein 25.3g
Nutrition
Serving: 1serving | Calories: 249cal | Carbohydrates: 30.7g | Protein: 14.8g | Fat: 6.7g | Saturated Fat: 1.5g | Fiber: 5g | Sugar: 4.1g