Lentil Breakfast Skillet – Lentils.org

Lentil Breakfast Skillet

  By lentilsorg  

June 28, 2022

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  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 10
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Directions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet or half hotel pan, heat oil over medium-high heat. Add potatoes and tajin and cook, tossing for 2 minutes.
  3. Add walnuts, mushrooms, and lentils and toss to heat through.
  4. Smooth all ingredients out into an even layer and pour over the beaten eggs. Sprinkle evenly with cheese.
  5. Bake for 8-12 minutes until the cheese is melted and eggs are cooked.
  6. Serve hot, with an optional dash of hot sauce or sprinkle of chopped chives.

Ingredients

2 Tbsp (30 mL) canola oil

5 cups (1.25 L) frozen hash browns, shredded

2 Tbsp (30 mL) tajin or chili lime seasoning

½ lb (250 g) finely chopped walnuts

1 lb (500 g) mushrooms, roasted and minced

1 lb (500 g) whole red lentils, cooked

16 large eggs, beaten

1 ½ cups (375 mL) cheddar cheese, shredded

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories450
Sodium830 mg
Potassium579 mg
Protein24 g
Cholesterol295 mg
Sugar3 g
Total Fat30 g
Saturated Fat6 g
Total Carbohydrates21 g
Dietary Fiber6 g