Lentil & Bacon Omelette Cups – Lentils.org

Lentil & Bacon Omelette Cups

  By lentilsorg    

May 6, 2016

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If you thought breakfast couldn't get any better, hold on to your hat! These bite-sized omelette cups bring convenience to a morning favourite.

  • Prep: 5 Minutes
  • Cook: 25 Minutes
  • 5 Minutes

    25 Minutes

    30 Minutes

  • Yields: 3


  1. Preheat oven to 375˚F (190˚C).
  2. Heat a medium skillet and cook bacon on both sides until tender, 2-3 minutes. The bacon should be tender and some fat rendered off, but should still be flat and not crispy, in order to line the muffin pan. Spray standard muffin tin with cooking spray.
  3. Line eight cups of the muffin tray with bacon, one full slice around the outside, and two small cut pieces along the bottom.
  4. Divide spinach, lentils, and green onion evenly between the eight cups.
  5. In a medium bowl, whisk eggs and season with salt and pepper. Pour evenly into the eight cups. Sprinkle cheese evenly over top. Bake in oven for 20-25 minutes or until eggs are fully cooked.
  6. Once baked, remove from oven and allow to sit for 5 minutes. Remove each cup with a small spatula. Sprinkle with smoked paprika and serve with grilled tomatoes and your favourite toast.

Add any vegetables kicking around in the refrigerator, like tomatoes and peppers!


12 slices bacon

6 large eggs

1 cup (250 mL) chopped spinach

1 cup (250 mL) cooked green lentils

1/2 cup (125 mL) chopped green onions

1/2 cup (125 mL) shredded Monterey Jack cheese

to taste, salt and pepper

as needed, smoked paprika


Nutrition Facts

Serving Size2 omelette cups
Sodium670 mg
Potassium567 mg
Protein26 g
Cholesterol310 mg
Sugar2 g
Total Fat25 g
Saturated Fat11 g
Total Carbohydrates30 g
Dietary Fiber8 g