Lentil Egg Skillet Bake
Prep Time: 10 Minutes
Total Time: 25 Minutes
Servings: 8
This makes for a wonderful weekend brunch, or a quick breakfast-for-dinner any day of the week!
Ingredients
Directions
Nutrition
Ingredients
Directions
- 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.
- 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.
- Sprinkle with lentils, broccoli, cheese, and bacon bits.
- Cover and allow to bake until eggs are set and no longer liquid, approximately 15-20 minutes.
- 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.
Nutritional Information
- Serving Size: 2/3 cup (150 mL)
- Per serving:
- Calories 220
- Total Fat 9 g
- Saturated Fat 3.5 g
- Cholesterol 195 mg
- Carbohydrates 17 g
- Dietary Fibre 3 g
- Sugar 3 g
- Protein 17 g
- Sodium 360 mg
- Potassium 321 mg
- Folate 106 mcg
Other Recipes You May Like
