Quick Black Bean and Corn Breakfast Skillet

Mornings can be hectic, but that doesn't mean breakfast has to suffer. This Quick Black Bean and Corn Breakfast Skillet is my go-to when I need something hearty, healthy, and incredibly fast. It’s packed with delicious Southwestern flavors and comes together in under 30 minutes, making it perfect for busy weekdays or relaxed weekends alike. You don't need to be a seasoned cook to whip this up; the steps are straightforward, and the result is always a winner.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1/2 cup chopped bell pepper (any color)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen or canned corn, drained if canned
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Pinch of cayenne pepper (optional)
• 4 large eggs
• Salt and freshly ground black pepper to taste
• Optional toppings: shredded cheese, salsa, avocado, cilantro, sour cream

Instructions

1. Heat the olive oil in a 10-inch skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
2. Stir in the rinsed black beans, corn, chili powder, cumin, and cayenne pepper (if using). Cook for another 3-5 minutes, stirring occasionally, until heated through.
3. Make four wells in the mixture using the back of a spoon.
4. Crack one egg into each well. Season the eggs with salt and pepper.
5. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
6. Serve immediately, garnished with your favorite toppings.