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When you need a hearty brunch that’s quick to make, you need this Marry Me butter bean breakfast skillet. Inspired by the flavors of my viral Marry Me sauce, this version adds eggs for a show-stopping yet simple brunch. And bonus—it’s packed with protein and fiber for a breakfast that will keep you fueled all morning long.

A skillet with baked eggs in a creamy tomato sauce, topped with chopped fresh herbs and cheese, on a red and white checkered tablecloth.
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This sauce is usually reserved for main meals like Marry Me Butter Beans and my viral Marry Me Chickpeas. But I crave it for breakfast often, so I thought why not marry it (get it?!) with a shakshuka and add eggs?

The result is a mind-blowingly delicious brunch option that also packs in more protein and fiber than both shakshuka and the dinner version of my vegetarian Marry Me dishes. Let’s cook!

An easy brunch staple

  • Ready in one pot, this is a no-fuss meal that everyone can dig into.
  • Protein and fiber are both in this dish, thanks to eggs and butter beans. My nutritionist self loves to balance meals with both!
  • Quick to make in just 20 minutes!
A hand holds up a piece of toast topped with a fried egg, fresh basil, and black pepper over a plate of similar toasts, with a green plant in the background.

Key Ingredients

Rather than using cream, I swapped it for cream cheese for extra tang! All the ingredients are easy to find in the store. Jump down to the recipe card for exact measurements.

  • Butter Beans: These are also known as lima beans. Canned ones are much quicker to use, but dried ones will work (after you cook them, of course).
  • Eggs: Grab 6 eggs for loads of protein.
  • Sun-Dried Tomatoes: Look for ones packed in oil. I found some at Trader Joes that were just sealed dry and those work, but the extra little bit of oil adds a lot of flavor.
  • Cream Cheese: Any type works, but it’s helpful to let it come to room temperature first to soften.
  • Parmesan: Freshly grated is always best! When I get lazy and use pre-shredded, it never melts right!
  • Basil: Finish with fresh chopped basil for a sweet burst!

cream cheese Swaps

I love the tang that it adds to the dish. If you don’t like cream cheese though, you probably won’t like it in this recipe. I love the tang it adds, but if you aren’t a fan, just use heavy cream.

Assorted ingredients for a Marry Me Breakfast Skillet feature eggs, cream cheese, butter beans, broth, parmesan, basil, garlic, sun-dried tomatoes, and spices on a red and white checkered tablecloth.

How to make this breakfast skillet

Grab your best large non-stick skillet and let’s roll! This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

  1. Make the sauce by sautéing the spices and garlic in the butter, then adding the saucy goodness.
  2. Add the beans and stir to coat, then add the parmesan!
  3. Crack the eggs into 6 wells in the sauce. Cover and cook until the whites are set. Enjoy with toasty bread!

use non-stick

Because we are frying an egg and cooking a cream filling, it’s really helpful to use a non-stick pan. Be sure to stir frequently before adding the eggs to prevent them from sticking. Then, when you add the eggs, cook just long enough for the whites to cook.

A slice of bread topped with a fried egg and herbs on a white plate, set on a red and white checkered tablecloth, with brown eggs in a carton nearby.
Eggs cook quickly once the pan is covered, so watch them closely so the yolks don’t overcook.

Pair it with

My favorite way to eat this is on toast, but you can serve it in so many other ways!

A hand holds up a piece of toast topped with a fried egg, fresh basil, and black pepper over a plate of similar toasts, with a green plant in the background.
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Marry Me Butter Bean Breakfast Skillet

By: Sarah Bond
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
When you're in need of a hearty brunch that's quick to make, you need this Marry Me butter bean breakfast skillet.

Ingredients 

  • 1 Tbsp unsalted butter, 14 g
  • 4 cloves garlic, minced
  • ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika
  • ¼ tsp ground black pepper
  • ½ cup sun-dried tomatoes, roughly chopped
  • 1 cup vegetable broth, 236 mL
  • 4 oz cream cheese
  • 2 15-oz cans butter beans, aka lima beans, drained, 425 g cans
  • ½ cup grated parmesan, 50 g
  • 6 large eggs
  • 2 Tbsp chopped fresh basil
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Instructions 

  • Sauce: Heat 1 Tbsp unsalted butter, 4 cloves garlic (minced), ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
    Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 4 oz cream cheese, stirring until a smooth sauce forms.
    A pan filled with creamy, orange-colored sauce with visible bits of meat, placed on a red and white checkered tablecloth.
  • Beans: Stir in 2 15-oz cans butter beans and ½ cup grated parmesan. Continue cooking on medium, uncovered, for 5 minutes. It should be thick and fragrant.
    A skillet filled with creamy cooked lima beans and pieces of bacon sits on a red and white checkered tablecloth.
  • Eggs: Using the back of a spoon, form a few holes in the bean mixture. Crack an egg into each hole (use as many eggs as you want, I prefer 6!).
    Cover with a lid and reduce heat to medium/low. Cook for 8 to 12 minutes or until eggs are cooked (white should be firm and yolks a bit soft). Top with 2 Tbsp chopped fresh basil and serve warm with crusty bread!
    A skillet with eggs cooked in a tomato-based sauce, topped with chopped fresh herbs, placed on a red and white checkered cloth.

Notes

Storage: This dish is best enjoyed immediately, but it can be stored in the fridge for up to 3 days. Just be away when you reheat it, the eggs will likely overcook.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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