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    MJ & Hungryman ยป Baby/Kid-Friendly Recipes ยป Breakfast ยป Mexican Lentil and Chard Breakfast Casserole

    Mexican Lentil and Chard Breakfast Casserole

    By Min On October 14, 2015, Updated March 6, 2022

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    A simple, healthy make ahead vegetarian meal that the whole family will enjoy! This Mexican lentil and chard breakfast casserole is packed with hearty ingredients and can be served anytime of the day. 

    Mexican Lentil and chard breakfast casserole

    I heart you, casseroles. When the weather gets cooler and I want to spend more time cuddled up in my blanket than in the kitchen, you always come to my rescue. Simple, convenient, easily adaptable, economical, healthy (depending on what you add)..I mean how could I not put you in the oven to get all happy and delicious.

    Yes, there are TONS of casserole recipes out there. But depending on the ingredients added, they can become quite unique and unforgettable, like this breakfast casserole with lentils and chard. Even though I say breakfast (simply because it's got eggs in it), you can totally enjoy this any time of the day.

    Mexican Lentil and chard breakfast casserole

    The inspiration for this dish came from the fresh ingredients I gathered (please excuse my impatient dog) 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.
     
    In case you're wondering why the mushrooms weren't prepped in advance, unlike the other veggies that normally keep for 3-4 days, the texture and flavor of the 'shrooms are retained much better when cleaned and chopped right before using.
     
    Mexican Lentil and chard breakfast casserole
     
    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 sheet, 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, to name a few, they provide a hearty oomph to the dish!
     
    text message
    Ooh ooh!! And the fact it received the approval from my lentil-hating husband tells me that this new twist is here to stay! For those of you with picky eating members, my biggest advice is to never give up or succumb to being a short order cook. Try various ways to incorporate the despised foods, and they will come around eventually ;).
     
     

    Mexican Lentil and Chard Breakfast #Casserole - the perfect #makeahead meal! via @mjandhungryman

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    Mexican Lentil and chard breakfast casserole
    Once cooked, the casserole keeps for up to 5 days. Simply reheat and enjoy! 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.
    And the fact that my lentil-hating husband approved tells me that this new twist is here to stay ;).
     
    Mexican Lentil and chard breakfast casserole

    Mexican Lentil and Chard Breakfast Casserole

    5 from 2 votes
    Print Pin Rate
    Author: Min | MJ and Hungryman

    Ingredients

    • Ingredients
    • 1 cup green or brown lentils
    • ยผ 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
    • ยฝ teaspoon coriander
    • ยฝ teaspoon chili powder
    • ยฝ teaspoon sea salt
    • 1 ยฝ cups shredded cheddar cheese
    • Toppings: avocado cilantro, salsa, ketchup, etc

    Instructions

    • 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 ยผ 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.
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
     
    Make Ahead Mexican lentil and chard breakfast casserole
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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, Iโ€™m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Rachel says

      January 23, 2023 at 8:21 pm

      Hi Min, the recipe mentioned eggs but itโ€™s not included in the ingredients list. May I check the quantity of eggs required for this?

      Reply
      • Min says

        January 24, 2023 at 5:55 am

        Hi! It's in the ingredient list (in the middle) - 6 eggs :). Hope you enjoy!!

        Reply
    2. Sonali- The Foodie Physician says

      October 18, 2015 at 3:24 pm

      I couldn't agree more, this definitely looks "unique and unforgettable"!! Heading over to HA now to check it out some more ๐Ÿ™‚

      Reply
    3. Kari @ bite-sized thoughts says

      October 15, 2015 at 11:39 am

      I have never had a casserole type dish for breakfast but I like the sound of this! It could cover any meal ๐Ÿ™‚

      Reply
    4. Amber @ Homemade Nutrition says

      October 14, 2015 at 4:12 pm

      This recipe looks absolutely AMAZING! Yay for getting lentils in first thing in the morning, I can't wait to try this! ๐Ÿ™‚

      Reply
    5. Rebecca @ Strength and Sunshine says

      October 14, 2015 at 3:06 pm

      I'm glad you now have a way to pack him up with lentil power!

      Reply
      • Yoon says

        January 06, 2023 at 9:09 am

        I really want to try this for my daughter! Whatโ€™s good substitution for Swiss chard ?

        Reply
        • Min says

          January 06, 2023 at 2:12 pm

          Hi! Any leafy greens will work, like spinach or kale

          Reply
    6. EA Stewart says

      October 14, 2015 at 9:49 am

      You had me at "make ahead"!!! This looks so yummy, and I love your text from Hungryman ๐Ÿ™‚ #progress #babysteps Heading over to HA to check out the recipe now!

      Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope youโ€™ll enjoy all the recipes and tips that I share on what and how to feed your child!

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