My favorite breakfast has a new look. Many of the original elements remain — eggs, onions, spiciness, and salty pork products never get old — but I’ve moved on to something a little different. This is a breeze to make ahead and reheat and is easily doubled, tripled, etc. with minimal additional effort. Even better, simple variations on the ingredients can change the flavor profile. Consider this a breakfast template rather than a specific recipe.
Eggs with Beans & Sausage
Makes 3 servings
- 4 oz. sausage of choice
- 1/2 small onion, chopped (~1/3-1/2 cup)
- 1-2 cloves garlic, smashed and chopped
- 1 (14.5 oz.) can beans, drained and rinsed
- fat of choice (for cooking eggs)
- 6 eggs
Note: I really like black beans or pinto beans, or a combination of the two. For sausage, I tend to use one link of Whole Foods hot Italian or chorizo sausages (removed from the casing). I generally make this on Sunday and portion out three servings to easily heat up and eat during the week. All I have to do in the morning is spend a few minutes frying eggs!
- Heat medium skillet over medium heat and add sausage to pan when hot. Cook, stirring occasionally, until sausage is browned. Squeeze excess fat from cooked sausage (leave fat in the pan!) and put the cooked sausage aside.
- Add your onions to the pan (if there isn’t enough fat from the sausage, add a little). Cook, stirring occasionally, until onions are soft and beginning to brown, about 4-6 minutes. Add garlic to the pan and cook until fragrant, about 20-30 seconds.
- Add beans to the pan and stir to combine. Cook 3-5 minutes. Add sausage to the pan and stir to combine. Taste and add salt, if desired. Cook until everything is heated through. At this point, you can either serve this for breakfast, portion out for breakfast later in the week, or both!
- Make eggs to your liking. Put on top of bean and sausage mixture. Sprinkle with a pinch of salt.