Black Bean Hummus Breakfast Skillet

Breakfast, Dairy-Free, Summer Recipes | February 26, 2019

Presented by:


  • 1 tsp coconut oil
  • 1 large pasture-raised egg
  • 2 T Lantana® Black Bean Hummus
  • ¼ C fresh pico de gallo
  • Fresh avocado slices
  • Handful fresh cherry tomatoes
  • 1-2 corn, wheat or flour tortillas


  1. Heat a small cast iron skillet over medium heat
  2. Add coconut oil. Once coconut oil has melted, break the egg into the skillet and cook for 1 minute
  3. When the outer edges of the egg turn opaque, reduce heat to low, cover the skillet and cook for an additional 4 minutes
  4. Uncover skillet and remove it from the heat
  5. Add Lantana® Black Bean Hummus, pico de gallo, avocado slices and cherry tomatoes directly to skillet
  6. Serve with warm tortillas
  7. Makes 1 serving


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