Rise and Shine: Hearty Lentil and Egg Breakfast Scramble
I love savory breakfasts that are filling and flavorful. That’s where this lentil and egg breakfast scramble comes in! It hits all the right notes for me – hearty lentils, fluffy scrambled eggs, and oh-so-delicious. It’s quick to whip up, keeps me feeling full for hours, and satisfies my savory tooth perfectly.
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This lentil and egg breakfast scramble brings together the best of both worlds: the protein-packed goodness of lentils and the classic comfort of scrambled eggs. Packed with protein and savory flavors, it’s both filling and hearty.
I love how straightforward and easy it is to prepare; perfect for busy mornings or relaxed weekend brunches. Served hot straight from the skillet, it pairs wonderfully with a side of toast or fresh fruit, creating a balanced breakfast that never fails to hit the spot.
Ingredients
Lentils: This recipe works well with both green and brown lentils. Green lentils hold their shape a bit better, while brown lentils offer a slightly earthier flavor. You can use canned lentils or cook lentils from scratch.
Aromatics: Combining onion and garlic is a classic foundation for savory dishes. For a milder flavor, use shallots.
Vegetables: Bell peppers, tomatoes, and spinach add pops of color and sweetness. Chopped mushrooms or zucchini would also be delicious additions.
Spices: I am using a mix of ground cumin, paprika, and turmeric. A pinch of cayenne pepper can add heat.
Eggs: The protein powerhouse! Use high-quality eggs for the best flavor and texture.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat the oil and add onion and garlic. Sauté for 3-4 minutes until the onion begins to soften. Add tomatoes, bell peppers, ground cumin, paprika, turmeric, salt, and pepper. Cook for another 3-4 minutes.
Step 2: Add the cooked lentils to the pan and mix well. Let it simmer for 2-3 minutes. Stir in the chopped spinach and cook until wilted, about 1-2 minutes.
Step 3: Push the lentil and vegetable mixture to one side of the pan. Pour the beaten eggs into the other side of the skillet.
Step 4: Scramble until they begin to set, about 2 minutes. Gradually mix the scrambled eggs with the lentil and vegetable mixture.
Expert Tips
- Use high heat when sautéing the onions and garlic to caramelize them for added flavor.
- Whisk the eggs well before cooking for a light and fluffy texture. You can also add a splash of milk or cream to the whisked eggs to make them extra fluffy.
- This recipe is perfect for meal prep! Cook a larger batch and store them in an airtight container in the refrigerator for up to 5 days.
- Leftover cooked lentils and scrambled eggs can be reheated gently in a pan over low heat with a splash of water to prevent drying.
Serving Suggestions
Enjoy the lentil and egg scramble as a hearty standalone breakfast dish, perfect for a satisfying start to the day. Serve it alongside slices of crusty bread or toasted whole-grain bread. Wrap the scramble in a warm tortilla or flatbread for a portable breakfast option that’s great for on-the-go mornings.
More Lentil Breakfast Recipes
- Spice up your breakfast routine with this Savory Red Lentil Granola! Packed with goodness and crunch, it’s the perfect way to kickstart your day.
- Start your day right with these savory Indian-inspired red lentil pancakes! They’re vegan, gluten-free, and oh-so-delicious. Pair them with flavorful cumin-spiced potatoes for a breakfast or brunch that will impress.
- Spice up your breakfast routine with these Easy Savory Chickpea Flour Pancakes! Packed with flavor and protein, they’re a delicious and healthy way to start your day. Plus, they’re naturally gluten-free!
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Equipment
Ingredients
- 1 cup cooked lentils green or brown lentils work well (use canned lentils or cook lentils from scratch)
- 4 large eggs
- 2 tbsp oil
- 1 small onion finely chopped
- 1 small bell pepper diced
- 2 cloves garlic minced
- 1 medium tomato diced
- 1 cup spinach chopped
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp turmeric optional
- ½ teaspoon salt adjust as per
- ¼ cup feta cheese crumbled for garnish
- 2 tablespoons cilantro chopped, for garnish
Instructions
- Heat the oil in a large frying pan over high heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until the onion begins to soften.
- Reduce the heat and add tomatoes, bell peppers, ground cumin, paprika, turmeric, salt, and pepper. Cook for another 3-4 minutes or until the tomatoes begin to soften.
- Add the cooked lentils to the pan and mix well. Let it simmer for 2-3 minutes. Stir in the chopped spinach and cook until wilted, about 1-2 minutes.
- Meanwhile, beat the eggs with a pinch of salt and pepper in a small bowl.
- Push the lentil and vegetable mixture to one side of the pan.
- Pour the beaten eggs into the other side of the skillet and scramble until they begin to set, about 2 minutes. Gradually mix the scrambled eggs with the lentil and vegetable mixture.
- Serve the scramble hot, garnished with crumbled feta cheese and fresh cilantro.
Notes
- Use high heat when sautéing the onions and garlic to caramelize them for added flavor.
- Whisk the eggs well before cooking for a light and fluffy texture. To make them extra fluffy, add a splash of milk or cream.
- This recipe is perfect for meal prep! Cook a larger batch and store them in an airtight container in the refrigerator for up to 5 days.
