For an all-in-one meal packed with veggies and meat-free protein, this Mexican Lentil and Chard Breakfast Casserole recipe has it all.
Casseroles. When the weather gets cooler and I want to spend more time cuddled up in my blanket than in the kitchen, casseroles always come to my rescue. Simple, convenient, easily adaptable, economical, healthy (depending on what you add), these delightful oven-baked meals never get old.
The number of recipes out there for casseroles is endless, I know. But depending on the ingredients added, they can become quite unique and unforgettable, like this breakfast casserole with lentils and chard. Now, I say breakfast only because It’s got eggs in it, but don’t let that stop you from enjoying it any time of the day.
The inspiration for this dish came from the fresh ingredients I gathered from my farmers market. You know that I’m a fervent believer in meal prep. As always, I dedicated some time over the weekend to prep all the veggies. That way, all I had to do during the week was throw them into salads, nourish bowls, etc.
On this particular week, because we’d been eating a lot of salads lately and the Hungryman didn’t shy away from telling me so, I decided to shake things up a bit without too much effort. On Sunday, I simply mixed all the ingredients I had prepped, poured them onto a baking pan, and allowed the oven to make the magic happen. It’s a great way to clean out the fridge at the end of the week. Feel free to substitute with whatever vegetables you have on hand.
However, lentils are a must! And if you haven’t tried lentils in casseroles, DO IT! Not only are they rich in protein, fiber, folate, iron, magnesium, and potassium, they provide a hearty oomph to the dish. And the fact that my lentil-hating husband approved tells me that this new twist is here to stay.
Once cooked, the casserole keeps for up to 5 days. Simply reheat and enjoy in the morning. If freezing, stop right before putting the dish in the oven. Instead, cover the casserole with plastic wrap followed by a layer of aluminum foil. Date it and freeze for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator and bake.
Mexican Lentil and Chard Breakfast Casserole
- 1 cup green or brown lentils
- 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
- Toppings: avocado, cilantro, salsa, ketchup, etc.
- Preheat oven to 400F. Grease an 8x8 baking pan and set aside.
- 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.
- 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.