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Boston Baked Beans and Eggs -- This skillet breakfast or dinner takes comfort food to new levels | wearenotmartha.com

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.
4.83 from 17 votes
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Course: Breakfast, Entree
Cuisine: American
Keyword: Baked Beans, Beans and Eggs, Breakfast Beans, Breakfast for Dinner
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Makes: 4 servings
Author: Sues

Ingredients

  • 6 strips thick-cut bacon, roughly chopped
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • ¼ tsp pepper
  • 1 cup reduced-sodium chicken stock
  • 1 cup water
  • ½ cup molasses
  • cup maple syrup
  • ¼ cup packed brown sugar
  • ¼ cup ketchup
  • ¼ cup yellow mustard
  • 2 Tbsp Worcestershire sauce
  • 1 lb navy beans (soaked overnight and drained)
  • ½ tsp salt
  • ¼ tsp cayenne
  • 2 Tbsp cornstarch or tapioca flour (optional)
  • 2 tsp olive oil
  • 1 cup roughly chopped spinach
  • 4 large Eggland's Best Eggs
  • ¼ cup parmigiano regianno
  • 1 Tbsp chopped parsley

Instructions

  • 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.

Notes

  • 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.
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