Lentil Egg Skillet Bake – Lentils.org

Lentil Egg Skillet Bake

  By DietitianDeveloped    

January 31, 2018

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This makes for a wonderful weekend brunch, or a quick breakfast-for-dinner any day of the week!

  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 8
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Directions

  1. In a large electric skillet or a saute pan over medium-high heat, spray with non-stick cooking spray and place bread slices in pan. Allow bread to lightly brown and turn over, browning on other side.
  2. In a mixing bowl, whisk eggs and milk. Pour egg mixture over bread. Use a spatula to press the bread down and allow bread to be covered and soaked by the egg mixture.
  3. Sprinkle with lentils, broccoli, cheese, and bacon bits.
  4. Cover and allow to bake until eggs are set and no longer liquid, approximately 15-20 minutes.
  5. Serve immediately or allow to cool and refrigerate.

TO PREPARE 1 1/2 CUPS (375 ML) COOKED SPLIT RED LENTILS:
Combine 1/2 cup (125 mL) split red lentils with 1 1/2 cups (375 mL) water. Bring to a boil, cover, reduce heat and simmer for 5-7 minutes until lentils are tender. Drain any excess liquid and let cool.

Ingredients

5 slices bread (sourdough or whole wheat)

8 eggs

3/4 cup (175 mL) skim milk

1 1/2 cups (375 mL) cooked split red lentils

1 cup (250 mL) finely chopped broccoli

1/3 cup (75 mL) shredded Asiago cheese

1/3 cup (75 mL) shredded Parmesan cheese

1/4 cup (60 mL) bacon bits

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Nutrition Facts

Serving Size2/3 cup (150 mL)
Calories220
Sodium360 mg
Potassium321 mg
Protein17 g
Cholesterol195 mg
Sugar3 g
Total Fat9 g
Saturated Fat3.5 g
Total Carbohydrates17 g
Dietary Fiber3 g