Mexican Lentil & Chard Breakfast Casserole Recipe

Name: Mexican Lentil & Chard Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown lentils or green; 1/4 teaspoon sea salt; 6 ounces crimini mushrooms sliced; 2 cups swiss chard stems removed; 1 cup chopped bell pepper; 6 eggs lightly beaten; 1 teaspoon cumin; 1/2 teaspoon coriander; 1/2 teaspoon chili powder; 1/2 teaspoon sea salt; 1 1/2 cups shredded cheddar cheese; avocado

Servings: persons

1 cup brown lentils or green
1/4 teaspoon sea salt
6 ounces crimini mushrooms sliced
2 cups swiss chard stems removed
1 cup chopped bell pepper
6 eggs lightly beaten
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder
1/2 teaspoon sea salt
1 1/2 cups shredded cheddar cheese
avocado

1
Preheat oven to 400F. Grease an 8x8 baking pan and set aside.
2
To cook the lentils: Rinse under running water. Transfer to a saucepan and pour in 2 cups of water. Bring to a boil and then reduce to a gentle simmer. Cook, uncovered, for 15-20 minutes or until they are tender. Stir in 1/4 teaspoon salt. If making in advance, store in an airtight container for up to a week.
3
In a large bowl, mix together the lentils and the vegetables. In another bowl, combine the eggs and the seasonings. Pour the egg mixture over the lentil mixture and toss until well-combined. Spread the mixture evenly into the baking dish. Bake for about 20-25 minutes. Take out of the oven, sprinkle cheese evenly on top, and place under the broiler for about 5 minutes or until the cheese is melted. Serve with avocado, cilantro, salsa or ketchup.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup brown lentils or green, 1/4 teaspoon sea salt, 6 ounces crimini mushrooms sliced, 2 cups swiss chard stems removed, and more.

Yes, Mexican Lentil & Chard Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Lentil & Chard Breakfast Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions