Black Bean, Mushroom, & Avocado Breakfast Scramble

Hello there! Welcome to the second post in my new series, “Recipes That Are So Easy They’re Hardly Even Recipes and Oh Hey Also They All Happen to Contain Avocado.” How’s that for a mouthful?

Black Bean, Mushroom, and Avocado Breakfast Scramble

Speaking of mouthfuls! (How do you like my segue? Don’t answer that). Anyway, speaking of mouthfuls! A mouthful of this Black Bean, Mushroom, and Avocado Breakfast Scramble is the way to start a day off right. This is what I’ve decided.

Over time, I’ve come to realize that I feel so much better – and stay full way longer – if I start the day off with a healthy, protein-packed breakfast. And that was totally the case last week when I whipped up this delicious – and filling – breakfast scramble. I was still full five hours later!

Black Bean, Mushroom, and Avocado Breakfast Scramble

It’s so easy. I use a few canned black beans, already-sliced mushrooms, and a couple of eggs. A little onion and a smidge of garlic for flavor. The avocado – and a few pinches of cilantro, if you wish – top off this pile o’ goodness.

Breakfast is served.

Black Bean, Mushroom, and Avocado Breakfast Scramble

By the way – no no no, I haven’t gone off the deep end. In case it wasn’t clear, this actually isn’t really a new series. At least, not an intentional one. It’s just that I posted this recipe right on the heels of this avocado toast, and it seems as though I’m developing a bit of a trend. Hey, I said I wanted to keep it simple this year! Honestly, the thing is, I know that personally I find a ton of value in quick, unfussy recipes and ideas far more than I do in upside-down marshmallow s’moretastic frou frou cupcake pies (which, yes, admittedly I also like to dabble in on the rare occasion). But anyway, I’m thinking maybe you might like the easy ideas, too.

You know, especially if it has avocados in it . Because hello, avocados.

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Black Bean, Mushroom, & Avocado Breakfast Scramble

An easy, hearty, and protein-packed vegetarian breakfast. From fridge to table in less than 10 minutes!

Ingredients:

  • 2 teaspoons olive oil
  • 1/4 cup diced onion
  • 1 cup (4 ounces) sliced white button mushrooms
  • 1 small clove garlic, finely minced
  • 2 large eggs
  • 1/4 cup canned black beans, rinsed (or otherwise cooked black beans)
  • 1/8 teaspoon kosher salt + more to taste
  • A couple turns freshly ground black pepper
  • 1/2 small avocado, diced
  • A few cilantro leaves, if desired

Directions:

  1. Add olive oil to a medium skillet over medium heat. Add onion and mushrooms and saute, stirring occasionally, until softened, about 5 minutes. Add garlic; cook for another minute, stirring occasionally.
  2. Crack eggs into a small bowl and beat with a whisk or fork. Pour over veggies. Add the black beans, salt, and pepper.
  3. Stir constantly until eggs are cooked through, about 1 minute. Taste and add additional salt and pepper if desired.
  4. Scoop onto a plate and top with diced avocado and and scattered cilantro leaves.
All images and text © for Kitchen Treaty.

 

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.