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.

No additional tips available.

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

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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.

Mexican Lentil & Chard Breakfast Casserole

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