MJ and Hungryman

Mexican Lentil and Chard Breakfast Casserole

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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!
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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
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 ;).
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Mexican Lentil and Chard Breakfast Casserole
 
Ingredients
  • Ingredients
  • 1 cup green or brown lentils
  • ¼ 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
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • 1½ cups shredded cheddar cheese
  • Toppings: avocado, cilantro, salsa, ketchup, etc
Instructions
  1. Preheat oven to 400F. Grease an 8x8 baking pan and set aside.
  2. 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 ¼ teaspoon salt. If making in advance, store in an airtight container for up to a week.
  3. 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.
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 miracle baby, Caleb. Currently, I’m having a ton of fun feeding his little tummy and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Comments

  1. EA Stewart says

    You had me at “make ahead”!!! This looks so yummy, and I love your text from Hungryman 🙂 #progress #babysteps Heading over to HA to check out the recipe now!