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Recipe by

Lentils.org

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Lentil Breakfast Scramble

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 10

A vibrant breakfast scramble of eggs, potatoes, lentils, bacon, onion, and cheese.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    3 Tbsp (45 mL) canola oil

    2 lbs (1 kg) shredded potato hashbrowns

    2 tsp (10 mL) kosher salt

    2 tsp (10 mL) black pepper, fine grind

    1 cup (250 mL) yellow onion, small dice

    2 cups (500 mL) whole red lentils, cooked and drained well

    8 oz (250 g) bacon, crumbled

    1 Tbsp (15 mL) unsalted butter

    9 eggs

    12 oz (375 g) Cheddar cheese, shredded

    ¾ cup (175 mL) green onions, thinly sliced


Directions

  1. Add half the oil to a pre-heated flat top. Add hashbrowns and season with salt and pepper.
  2. Cook for 5 minutes until golden brown on the bottom. Dress with remaining oil and flip to brown on the other side. Remove once crispy and set aside.
  3. Add onion, lentils, bacon, and butter to the flat top. Heat through and toss well to make sure everything is evenly heated, and onions begin to soften.
  4. Add potatoes back to the flat top and toss to combine. Push to the side. Add eggs to the flat top and scramble to form large soft curds.
  5. As the eggs approach completion, combine with the potato and lentil mixture. Cover with shredded cheese and gently cook until the cheese melts. Plate and garnish with green onions.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 470
  • Total Fat 27 g
  • Saturated Fat 11 g
  • Cholesterol 220 mg
  • Carbohydrates 27 g
  • Dietary Fibre 5 g
  • Sugar 3 g
  • Protein 29 g
  • Sodium 1100 mg
  • Potassium 509 mg
  • Folate 114 mcg