Best 3 White Bean Breakfast Recipes

Kickstart your day with a hearty and wholesome White Bean Breakfast, a nourishing fusion of flavors and textures. This versatile dish offers three delectable variations: a comforting White Bean Breakfast Skillet, a protein-packed White Bean Breakfast Bowl, and a refreshing White Bean Breakfast Salad. Each recipe is crafted with a blend of creamy white beans, aromatic vegetables, and savory seasonings, promising a satisfying and nutritious start to your day. Explore the diverse culinary adventures that await with the White Bean Breakfast Skillet, where succulent chicken sausage, crisp bell peppers, and tender baby spinach mingle in a symphony of flavors. Dive into the hearty embrace of the White Bean Breakfast Bowl, where fluffy scrambled eggs, smoky bacon, and a medley of vegetables unite over a bed of creamy white beans. Embrace the crisp and refreshing allure of the White Bean Breakfast Salad, where crisp romaine lettuce, sweet grape tomatoes, and crunchy cucumbers harmonize with white beans, red onion, and a tangy lemon-tahini dressing. No matter your taste preferences, the White Bean Breakfast has something to tantalize your palate and fuel your body for the day ahead.

Here are our top 3 tried and tested recipes!

WHITE BEAN BREAKFAST

White Bean Breakfast image

Inspired by English beans on toast. A delicious breakfast reminiscent of a Tuscan morning.

Provided by Cate O'Leary

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Time 20m

Yield 2

Number Of Ingredients 14

Ingredients

1 tablespoon butter
2 eggs
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon minced jalapeno pepper, or more to taste
1 (15.5 ounce) can white beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon oregano
1 pinch ground turmeric
2 tablespoons pesto
Kosher salt to taste
2 slices rye bread, toasted
1 wedge lemon
¼ teaspoon grated Parmesan cheese

Steps:

Melt the butter in a large skillet over medium-high heat. Crack eggs into the melted butter and cook to desired firmness, 5 to 7 minutes.
Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook the garlic and jalapeno pepper in the hot oil until fragrant, about 2 minutes. Stir the white beans, 2 tablespoons olive oil, oregano, and turmeric into the garlic mixture; cook and stir until the olive oil is mostly absorbed, about 5 minutes. Stir the pesto into the mixture and remove the skillet from the heat; season with salt. Top each slice of rye toast with about half of the bean mixture. Squeeze the lemon wedge over the beans. Place one of the fried eggs atop each portion and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 751.1 calories, Carbohydrate 66.5 g, Cholesterol 221 mg, Fat 42.7 g, Fiber 13.6 g, Protein 28.8 g, SaturatedFat 11 g, Sodium 491.4 mg, Sugar 2.4 g

BREAKFAST SAUSAGE AND WHITE BEAN SOUP

Breakfast Sausage and White Bean Soup image

I know! Soup in warm weather, I must be nuts. I truly could eat soup everyday any time of the year. What started out as an Italian Sausage & White Bean Soup ended up as this. I "thought" I had Italian Sausage in the freezer but I didn't. I had plenty of bulk breakfast sausage and I still wanted soup. It turned out satifying and...

Provided by Diane Atherton

Categories Other Soups

Time 2h

Number Of Ingredients 10

Ingredients

1 lb package dried navy beans
1 lb bulk sausage (you favorite breakfast or italian sausage) i used a hot sausage
1 dash(es) onion, chopped
4 clove garlic, minced
1 or 2 large carrots, chopped
1 tsp oregano, dried
1/4 small cabbage, chopped (you can use more if desired)
4 c chicken broth
salt and pepper to taste
1 (14.5-oz) can diced tomatoes, undrained

Steps:

1. Soak beans using directions on package. This is what I did: rinse beans, place in a 6 qt dutch oven and cover with 6 cups of water. Add salt. Over a medium heat bring to a boil, boil for 2 minutes. Remove from heat, cover and let them soak for 1 hour; drain.
2. SOUP: In skillet, brown sausage and onion; drian off excess grease.
3. Add beans, sausage, carrots, oregano and garlic to 6 qt dutch oven; cover with 4 cups chicken broth. Bring to boil over medium heat. Cover and reduce heat and simmer for 45 minutes to 1 hour. Check periodically and add a little water if necesary. Taste test and add salt and pepper to taste if desired.
4. Add tomatoes and chopped cabbage the last 15 to 20 minutes.
5. NOTE: Because I used salt in the soak and the sausage I used was salty, I only added a small amount of salt in the soup. Taste test and add seasonings to your taste.

WHITE BEAN BREAKFAST PANCAKES

White Bean Breakfast Pancakes image

I wanted to create a breakfast pancake that was more nutritious for my children. The texture of these pancakes is a little different than traditional pancakes, but they still taste very good and look just the same. I'm sure there are many opportunities for substitutions.

Provided by carmenjenkins

Categories Breakfast

Time 45m

Yield 24 pancakes, 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups navy beans
2 cups all-purpose flour, you can substitute wheat, but my fam doesn't prefer that in pancakes
4 eggs
1/2 cup buttermilk
1/2 cup skim milk
1/4 cup butter, melted
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/2 teaspoon almond extract (optional)
1/4 cup flax seed meal (optional)
1/4 cup oat bran
2 teaspoons baking powder
2 tablespoons sugar

Steps:

Drain navy beans (or cook up dry ones).
Place beans, flax meal, and buttermilk in a blender or food processor. Blend until you have a creamy batter-like consistency. Remove to a large bowl.
Whisk together egg yolks (preserving the whites) with the melted butter.
Stir yolk/butter combination and egg whites, vanilla, almond extract, and sugar into the bean mixture.
Combine flour, and baking powder, nutmeg, and oat bran.
Add dry ingredients to wet ingredients, and whisk until just combined.
Heat skillet and make just as you would pancakes.
Serve up with maple syrup.

Nutrition Facts : Calories 199.1, Fat 6.2, SaturatedFat 3.1, Cholesterol 81.3, Sodium 200.3, Carbohydrate 28.6, Fiber 4.1, Sugar 3, Protein 7.9

Tips for Making the Most of White Bean Breakfast:

Use dried white beans: Dried beans are more flavorful and budget-friendly than canned beans. Plus, cooking them from scratch gives you more control over the texture.
Soak the beans overnight: Soaking the beans overnight helps to reduce the cooking time and makes them more digestible. If you're short on time, you can also quick-soak the beans by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for an hour.
Use a variety of beans: Don't be afraid to experiment with different types of white beans, such as cannellini beans, navy beans, or great northern beans. Each type of bean has its unique flavor and texture.
Add flavorful ingredients: Don't just boil the beans in plain water. Add some aromatics, such as garlic, onion, and bay leaves, to the cooking water to infuse the beans with flavor.
Cook the beans until they're tender: The beans should be tender but still hold their shape. Overcooked beans will become mushy.
Use the beans in a variety of dishes: White beans are a versatile ingredient that can be used in many different dishes. Try them in soups, stews, salads, and even desserts.

Conclusion:

White beans are a healthy and affordable ingredient that can be used in a variety of breakfast dishes. They're a good source of protein, fiber, and nutrients, and they can help you feel full and satisfied. So next time you're looking for a hearty and nutritious breakfast, give white beans a try.