Jump to Recipe

Boston Baked Beans and Eggs

Boston Baked Beans and Eggs take comfort food to new levels and make for a deliciously satisfying skillet breakfast or dinner.

Overhead view of a skillet with Boston baked beans and eggs topped with parsley with whole eggs in the background and recipe title at top

This post is sponsored by Eggland’s Best, but as always, all opinions are completely my own. Thank you so much for supporting We are not Martha!

When I meet new people who don’t live in New England, they often comment on the fact that I don’t have a Boston accent. I always laugh a little because most people in Massachusetts don’t have Boston accents and though I grew up just 20 miles outside the city, I barely knew anyone with one as a kid. Of course, once I moved to the city, I met more people who did, but still, 90% of the people I came into contact with every day were Boston accent-free.

I mean, Hollywood will have you believe I’m over here pahking my cah in Southie and eating lobstah and Boston baked beans while being wicked cool. OK, so maybe food stereotypes are true. I love lobster and though I rarely ever think about them, whenever I have Boston baked beans, I remember how delicious they are. Also, using “wicked” for “very” comes naturally to me. Wicked naturally.

I’m a little bit nervous you’re going to think I’m legit crazy if I rave about Eggland’s Best one more time since I seem to do it nonstop. But I’m going to say it again, they’re the only brand of eggs I buy because I love that they’re more nutritious than other eggs. Ready for this?? Deep breath. Not only do they only have 6o calories each, but when compared to other eggs, they have 10x more vitamin E, 25% less saturated fat, more than double the omega-3s, 6x more vitamin D, more than double Vitamin B12, and 38% more lutein.

So, now you can see why I just can’t justify buying any other eggs. Even if I were to never work with the brand again, I am an Eggland’s Best loyalist for life.

Large brown Eggland's Best Eggs in carton

They asked me to develop a recipe inspired by my state, so I delivered. I’ve actually made quite a few recipes inspired by New England over the years  (including these Mini Egg Salad Doughnut Sandwiches and these Clam Chowder Potato Skins), so I was trying to think of something different when Boston baked beans popped into my head… I mean, few things are more Boston, right? So, I turned traditional baked beans into a breakfast dish, by making them into a sort of shakshuka or what I call Boston baked beans and eggs.


OK, so maybe the baked beans weren’t SO traditional. After all, I made them in the Instant Pot! This was super easy to do, but if you don’t have an Instant Pot or pressure cooker, you can certainly do them on your stovetop or in your oven. They wouldn’t be baked beans without bacon and it also wouldn’t be breakfast without bacon, so I obviously added plenty of bacon to the beans. As well as molasses, ketchup, Worcestershire sauce, maple syrup, brown sugar… and cheap yellow mustard. That’s a trick my dad taught me!

Collage showing baked beans cooking in Instant Pot, including bacon browning, onion cooking, and baked beans after cooking

Once the beans were done, I put about half of them into a 10-inch skillet and mixed in some spinach. Then I cracked four eggs over them and let them cook.

Collage showing baked beans in skillet with spinach mixed in and eggs cooking over beans

I finished them with a little parmesan cheese and a sprinkling of parsley.

And the Boston baked beans and eggs are ready to serve! I’m actually not sure if I would submit this to the breakfast or main course category of the contest since this dish an easily be served as either. I ate it for dinner on the day I made it, but then enjoyed it for breakfast the next day.

Overhead close-up view of a skillet with Boston baked beans and eggs topped with chopped parsley

Getting out of bed was actually made a whole lot easier knowing I had this waiting for me. Especially considering we had another “blizzard” in Massachusetts and things outside were pretty rough. I’m incredibly lucky that we didn’t lose electricity, but trees and branches were down everywhere and things are still a bit of a mess. And now people are just trying to clean up in time for the next big blizzard that’s allegedly coming our way tonight. Joy.

Now I can see why baked beans are a Boston delicacy. When it’s cold and gross outside, sitting on your couch with a bowl of hot, comforting and sweet baked beans sounds heavenly. But even better if those baked beans involve eggs, as well.

For the record, if you live in or near Boston, you absolutely do not call the city “Beantown.” That would be like calling San Francisco “San Fran” or New York “The Big Apple.” Just don’t do it.

Overhead view of a skillet with Boston baked beans and eggs topped with parsley with whole eggs in the background

Another interesting little fact? In 1919, a large molasses tank burst and flooded the streets of Boston’s North End at an estimated 35 mph, killing 21 and injuring 150. It’s known as the Great Molasses Flood and some say you can still smell molasses in the North End on a hot day… While I love molasses and its sweet fragrance, I can’t even imagine how terrifying this must have been. I also worked in the North End for 7 years and never once smelled molasses.

In any event, I’ll stick to keeping the molasses in my Boston baked beans, thank you very much. I should also note that this recipe makes more baked beans than you’ll need for the baked beans and eggs dish, but I still recommend making all of them and having leftover baked beans. Otherwise, you can easily halve the recipe or… make two skillets of beans and eggs!

While you are certainly welcome to eat these Boston baked beans and eggs right from your skillet, I think they’re especially delicious when served over a warm corn tortilla.

Especially if the egg yolks are a little runny. omg YUM. I don’t think I’ve ever had beans and eggs together and I’ve certainly never had Boston baked beans and eggs together, but this is a dish that will be making many returns in my life from now on. Especially when I need a little extra enticement to pull myself out of bed in the morning.

Overhead landscape view of a corn tortilla topped with Boston baked beans and eggs on a white plate

If you live in a region like New England, something tells me your regional recipe may be comfort food-based, too. Especially if you’re in yet another blizzard’s path. Good luck to all and may March please go out like a lamb, as the saying goes.

What food or dish is your region known for?

If you’re looking for more recipes involving beans and eggs, check out these Huevos Rancheros from The Modern Proper!

Boston Baked Beans and Eggs -- This skillet breakfast or dinner takes comfort food to new levels | wearenotmartha.com
Print Recipe
5 from 14 votes

Boston Baked Beans and Eggs

Boston Baked Beans and Eggs take comfort food to new levels and make for a deliciously satisfying skillet breakfast or dinner.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Entree
Cuisine: American
Keyword: Baked Beans, Beans and Eggs, Breakfast Beans, Breakfast for Dinner
Servings: 4 servings
Author: Sues


  • 6 strips thick-cut bacon, roughly chopped
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1/4 tsp pepper
  • 1 cup reduced-sodium chicken stock
  • 1 cup water
  • 1/2 cup molasses
  • 1/3 cup maple syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup yellow mustard
  • 2 Tbsp Worcestershire sauce
  • 1 lb navy beans (soaked overnight and drained)
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • 2 Tbsp cornstarch or tapioca flour (optional)
  • 2 tsp olive oil
  • 1 cup roughly chopped spinach
  • 4 large Eggland's Best Eggs
  • 1/4 cup parmigiano regianno
  • 1 Tbsp chopped parsley


  • Set pressure cooker to sauté and add bacon to pot. Cook for about 5 minutes, until bacon is just started to get crispy. 
  • Add onion to pot and cook for another 3 minutes to soften. Add garlic and black pepper to pot and cook for about a minute, until garlic is fragrant.
  • Add chicken stock, water, molasses, maple syrup, brown sugar, ketchup, yellow mustard, and Worcestershire sauce to the pot. Stir in pre-soaked beans, along with salt and cayenne.
  • Set pressure cooker to 40 minutes on manual and when done cooking, let naturally release for 10 minutes, before manually releasing the pressure the rest of the way. 
  • Stir beans. If you want beans to thicken more, add in cornstarch or tapioca flour one tablespoon at a time, stirring after each addition until they're the consistency you desire.
  • Heat olive oil in a 10-inch skillet over medium heat. Add 3 cups of baked beans to the skillet and stir until warmed through. Stir in spinach until slightly wilted, about 30 seconds.
  • Gently crack eggs over baked beans in skillet. Turn heat to low, cover skillet, and let cook for about 7 minutes until whites of eggs are set, but yolks are runny. If you prefer set yolks, cook eggs for about 10 minutes.
  • Remove skillet from heat and sprinkle parmesan and parsley over eggs.
  • Serve beans and eggs over warmed corn tortillas.


  • Beans should soak for at least 12 hours and up to a day before using.
  • You will only use about half the Boston Baked Beans for the baked beans and eggs dish in this recipe.

19 Responses to "Boston Baked Beans and Eggs"

  1. Sharon says:

    This dish looks amazingly delicious.. I plan to make it very soon!

  2. Diana Johnson says:

    5 stars
    I’ve never tried baked beans like this! Love the addition of the eggs and spinach to make it a full meal.

  3. Claire says:

    5 stars
    These beans look so delicious!
    Can’t wait to make this for our lunch!

  4. Brian Jones says:

    5 stars
    I love all of the flavours you have got going on here, particularly the Worcestershire sauce… Especially that it is not used in an apologetic way, gotta try this!

  5. Emily says:

    Beans and eggs are such a good high protein meal! Your recipe looks amazingly delicious!

  6. Shadi Hasanzadenemati says:

    5 stars
    Love Love beans! Especially Boston beans! And the addition of eggs make them even better!

  7. Tania | Fit Foodie Nutter says:

    5 stars
    I would score so many brownie points if I prepared this meal for my other half! Looks and sounds totally delicious.

  8. Liz @ I Heart Vegetables says:

    5 stars
    I’ve never had baked beans with eggs but it sounds good! My dad’s family is all from Massachusetts so I’ll have to see if they’ve made this!

  9. Kaitie says:

    I haven’t done eggs in the instant pot yet but this recipe sounds delicious! My husband LOVES baked beans.

  10. Rachel says:

    5 stars
    I love baked beans and eggs, so what’s not to love about this?! I can totally see myself enjoying this for breakfast or dinner because it looks so hearty and satisfying.

  11. Tanya says:

    5 stars
    I’ve never had baked beans and eggs together but omg this looks delish! And yesss, bacon!! Can’t wait to try this recipe. Going to put my instant pot to good use making these beans.

  12. Jenni LeBaron says:

    Yum! I love everything about this! What a tasty dish for breakfast.

  13. Paige says:

    5 stars
    This looks fantastic and delicious! What a creative idea too! I bet the flavors work well together and I’m totally down with the tortilla idea. Nice !

  14. Christine - Jar Of Lemons says:

    5 stars
    This looks so hearty and delicious! Love the flavors involved here. Would love this for any meal of the day!

  15. Sara says:

    5 stars
    Oh my yum! I can’t wait to try your recipe! What a yummy combo!

  16. Jennifer says:

    5 stars
    What a fun contest Egglands is putting on! This recipe looks so yummy and a perfect way to start your day! Good luck in the contest!

  17. Julie says:

    This looks so good! Eggs in vegetables cooked in a skillet (like spinach, or shakshouka, etc) is basically my favorite dinner ever – love that this is a unique twist. Those IP baked beans look amazing!

  18. Eileen Kelly says:

    5 stars
    I was born in New York, raised on Long Island and when I moved away, everyone always I don’t sound like I am from NYC. My hubs, well that’s another story,lol. I absolutely love this recipe. Baked beans are fantastic always and top it with eggs, hello delicious. My son is visiting from Cali, and we were up in Boston last week and he loves Boston Baked Beans. He is going to be thrilled tomorrow when I make him this breakfast! Yummo!

  19. Katie Crenshaw | A Fork's Tale says:

    5 stars
    I have never had baked beans and a fried egg before. BRILLIANT! I can just imagine the flavor combinations. I am definitely trying this out this week!

Leave a Reply

Your email address will not be published. Required fields are marked *