Low Sodium Scrambled Eggs with Beans

Start your morning with a heart-healthy twist on a breakfast classic with this Low Sodium Scrambled Eggs with Beans recipe. Combining ultra-creamy scrambled eggs made with milk and unsalted butter and seasoned black beans, this dish is packed with protein and flavor while keeping sodium in check. Infused with the warm, savory notes of garlic and onion powder, and finished with a fresh cilantro garnish, it’s a vibrant and satisfying option for health-conscious eaters. Ready in just 20 minutes, this low-sodium breakfast is perfect for busy mornings or a simple brunch spread. Serve it as-is or pair with a slice of whole-grain toast for a complete, balanced meal.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 2 tablespoons unsalted butter
• 2 tablespoons milk
• 1 cup canned low-sodium black beans
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon onion powder
• 0.5 teaspoon garlic powder
• 2 tablespoons fresh cilantro
• 1 tablespoon olive oil

Directions

Step 1

1. Rinse and drain the canned low-sodium black beans in a colander under cold running water. Set aside to drain completely.

Step 2

2. In a medium bowl, crack the eggs and add 2 tablespoons of milk. Whisk together until the egg mixture becomes a consistent yellow, incorporating some air for fluffier texture.

Step 3

3. Finely chop the fresh cilantro and set aside for garnishing.

Step 4

4. In a non-stick pan, add 1 tablespoon of olive oil and heat over medium heat. Once hot, add the drained black beans and cook for about 3 minutes until they are warmed through. Season with onion powder, garlic powder, and black pepper. Transfer to a plate and keep warm.

Step 5

5. In the same pan, melt 2 tablespoons of unsalted butter over medium low heat. Pour in the egg mixture. Allow them to set slightly, then gently stir with a spatula, scraping the bottom of the pan to create soft curds.

Step 6

6. Continue cooking the eggs for about 3-5 minutes, stirring gently until they reach your preferred level of doneness. Avoid overcooking to keep them moist and tender.

Step 7

7. Plate the scrambled eggs alongside the warmed beans. Sprinkle the chopped fresh cilantro over the top as a garnish.

Step 8

8. Serve immediately and enjoy your heart-healthy, low sodium scrambled eggs with beans.

Nutrition Facts

Serving size	(543.0g)

Amount per serving	% Daily Value*
Calories	867.8

Total Fat 59.7g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 808.7mg	0%
Sodium 349.4mg	0%
Total Carbohydrate 49.2g	0%
Dietary Fiber 15.9g	0%
Total Sugars 2.1g
Protein 41.0g	0%

Vitamin D 173.0IU	0%
Calcium 265.6mg	0%
Iron 8.9mg	0%
Potassium 1014.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 18.3%

Carbs: 21.9%