egg skillet bake

Layer upon layer of breakfast goodness! Baked polenta topped with creamy refried beans, chunky tomato salsa, cheese and eggs. Made in one skillet! Healthy, filling and over 14g protein per serving.

Polenta, Refried Beans & Egg Skillet Bake

Cooking spray

(18 oz) tube polenta

water

garlic,

salt

black pepper

(15 oz) can vegetarian refried beans

Go Veggie! Lactose Free Cheddar Shreds

chunky tomato salsa

organic cage free eggs

To garnish: Fresh cilantro, diced avocado and hot sauce

Preheat oven to 375 degrees F. Spray a 9-inch cast iron skillet generously with nonstick cooking spray. You can also use a 9x9 inch pan if that's what you have on hand.

In a large bowl, break up the polenta with your hands so that it's chunky and crumbly. Add in warm water, garlic, salt and pepper; mixing again with your hands until well combined. Pat polenta down in the skillet and evenly cover the bottom.

Next spread refried beans over the top of the polenta, followed by salsa. Sprinkle cheese over the top, then crack eggs on top. Generously season with more salt and pepper.&nbsp;

Bake for 25-35 minutes or until egg whites are set. Drizzle hot sauce on top and garnish with avocado and cilantro, if desired. Serves 6.

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Top 1 egg skillet bake recipes from across the web

The most viewed egg skillet bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Polenta, Refried Beans & Egg Skille...

The most viewed egg skillet bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine