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Breakfast skillet

Breakfast bean and egg skillet

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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 servings

This breakfast bean and egg skillet is a very wholesome meal and provides you with plenty of energy for the day. Cannellini beans have high contents of vitamin C and magnesium, which helps our muscles function properly, making this perfect pre- or post-workout food. 


For the breakfast skillet:

  • 250 g cherry tomatoes
  • ½ lemon juice only
  • 1 bunch fresh basil
  • salt to taste
  • pepper to taste
  • 1 Tbsp olive oil
  • 1 tin cannellini beans
  • 1 tin kidney beans
  • ¼ tsp fennel seeds
  • 100 g mixed baby peppers sliced
  • 50 g water
  • 2 eggs
  • 2 slices sourdough bread
  • 2 teaspoons ricotta cheese


  1. Mix the tomatoes with the lemon juice, fresh basil, salt and pepper in a medium sized mixing bowl.

  2. Heat up a large skillet with a bit of olive oil. Put in the beans, fennel seeds and peppers and fry for five minutes, stirring occasionally. Add the tomatoes and 50g water. Leave to bubble for 1 minute then crack the two eggs on top. Place a lid, tin foil or a large plate over the pan and leave to cook the egg for 3-4 minutes, reducing the heat to low-medium. Meanwhile, toast the bread. 

  3. Spread the ricotta on top of the hot toast. 

  4. Serve the tomato-pepper-egg mixture on top of the toast.

Recipe Notes

Add some bacon if you prefer a non-vegetarian option!

Nutrition Facts
Breakfast bean and egg skillet
Amount Per Serving
Calories 367 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 166mg55%
Sodium 414mg18%
Potassium 557mg16%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 7g8%
Protein 15g30%
Vitamin A 2625IU53%
Vitamin C 107.4mg130%
Calcium 91mg9%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Take A Look At More Of Our Tasty Videos
Course: Breakfast

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