This Black Bean & Egg Quinoa Skillet is a tasty high protein and fiber breakfast all prepared in one pan. It’s filled with quinoa, bell pepper, spices, salsa, black beans, eggs, and egg whites.
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Why You’ll Love Black Bean & Egg Quinoa Skillet
Quinoa is a great carb to use in breakfast skillets because it adds extra protein and fiber, and it cooks easily. This Black Bean & Egg Quinoa Skillet has 30 grams protein and 8.5 grams fiber per serving to keep you full and satisfied all morning.
Eggs, egg whites, black beans, and quinoa make it high in protein. Black beans, bell pepper, and quinoa provide fiber. Salsa and spices add flavor to make it tasty.
Ingredients
- Olive oil: healthy fat to grease the skillet and sauté the bell pepper.
- Bell pepper: rich in vitamin C and provides fiber.
- Quinoa: the main carb source that also provides fiber and protein.
- Cumin, chili powder, & paprika: spices for flavor.
- Broth: liquid to cook quinoa and adds flavor. I used chicken broth, but any broth can be used or plain water.
- Salsa: for flavor.
- Black beans: provides fiber and protein.
- Eggs: for protein, fats, and flavor.
- Egg whites: increases the protein without the fat. You can just add more whole eggs if you prefer.
How to Make Black Bean & Egg Quinoa Skillet
In a large skillet over medium heat, warm olive oil. Add bell pepper. Cook for a few minutes, then add quinoa, cumin, chili powder, and paprika. Stir to coat quinoa in spices and let cook for about 1 minute.
Add broth and salsa to skillet and stir. Bring to a simmer, then reduce heat and cover with lid. Cook for 15 minutes. Stir in black beans and cook for a few minutes, or until quinoa is fully cooked.
Push quinoa to one side of the skillet. Spray empty side with oil. Then, add whisked eggs and egg whites. Use a rubber spatula to lightly fold eggs to scramble. Once eggs are cooked, mix eggs with quinoa and beans. Enjoy!
Tips
- Store in airtight containers in the refrigerator for about 4 days. Reheat before eating.
- Adjust the protein to your individual needs by increasing the whole eggs and/or egg whites. You can also use just whole eggs or just egg whites if you prefer.
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![black bean & egg quinoa skillet [high protein & fiber]](https://delightfullyfueled.com/wp-content/uploads/2026/08/Egg-Quinoa-Skillet-3-500x500.jpg)
Black Bean & Egg Quinoa Skillet [High Protein & Fiber]
Ingredients
- 1 teaspoon olive oil
- 1 bell pepper, diced
- 1 cup dry quinoa
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 1/2 cups broth
- 1 cup salsa
- 1 (15 ounce) can black beans, drained
- 8 eggs
- 1 cup egg whites
Instructions
- In a large skillet over medium heat, warm olive oil. Add bell pepper. Cook for a few minutes, then add quinoa, cumin, chili powder, and paprika. Stir to coat quinoa in spices and let cook for about 1 minute.
- Add broth and salsa to skillet and stir. Bring to a simmer, then reduce heat and cover with lid. Cook for 15 minutes. Stir in black beans and cook for a few minutes, or until quinoa is fully cooked.
- Push quinoa to one side of the skillet. Spray empty side with oil. Then, add whisked eggs and egg whites. Use a rubber spatula to lightly fold eggs to scramble. Once eggs are cooked, mix eggs with quinoa and beans. Enjoy!
Notes
- Store in airtight containers in the refrigerator for about 4 days. Reheat before eating.
- Adjust the protein to your individual needs by increasing the whole eggs and/or egg whites. You can also use just whole eggs or just egg whites if you prefer.
