Lentil Breakfast Scramble – Lentils.org

Lentil Breakfast Scramble

  By lentilsorg  

January 24, 2024

.0 0
  • Prep: 15 Minutes
  • Cook: 15 Minutes

  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 10
Full-screen

Directions

  1. Add half the oil to a pre-heated flat top. Add hashbrowns and season with salt and pepper.
  2. Cook for 5 minutes until golden brown on the bottom. Dress with remaining oil and flip to brown on the other side. Remove once crispy and set aside.
  3. Add onion, lentils, bacon, and butter to the flat top. Heat through and toss well to make sure everything is evenly heated, and onions begin to soften.
  4. Add potatoes back to the flat top and toss to combine. Push to the side. Add eggs to the flat top and scramble to form large soft curds.
  5. As the eggs approach completion, combine with the potato and lentil mixture. Cover with shredded cheese and gently cook until the cheese melts. Plate and garnish with green onions.

Ingredients

3 Tbsp (45 mL) canola oil

2 lbs (1 kg) shredded potato hashbrowns

2 tsp (10 mL) kosher salt

2 tsp (10 mL) black pepper, fine grind

1 cup (250 mL) yellow onion, small dice

2 cups (500 mL) whole red lentils, cooked and drained well

8 oz (250 g) bacon, crumbled

1 Tbsp (15 mL) unsalted butter

9 eggs

12 oz (375 g) Cheddar cheese, shredded

¾ cup (175 mL) green onions, thinly sliced

close full screen
00:00

Nutrition Facts

Serving Size1 cup (250 mL)
Calories470
Sodium1100 mg
Potassium509 mg
Protein29 g
Cholesterol220 mg
Sugar3 g
Total Fat27 g
Saturated Fat11 g
Total Carbohydrates27 g
Dietary Fiber5 g