Name: Red Lentil Egg Bake [High Protein & Fiber]
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup dry red lentils; 2 teaspoons olive oil; 1 yellow onion, (diced); 1 bell pepper, (diced); 3 garlic cloves, (minced); 2 cups chopped spinach; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/4 teaspoon black pepper; 1 (14.5 ounce) can diced tomatoes; 8 eggs; 1 cup egg whites; 1 cup cottage cheese, 2%

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This Red Lentil Egg Bake is a tasty and filling breakfast! It is high in protein from a mixture of whole eggs, egg whites, and cottage cheese, and high in fiber from red lentils and sautéed vegetables.

red lentil egg bake [high protein and fiber]

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Why You’ll Love Red Lentil Egg Bake

I’m always looking for ways to get in more protein and fiber at breakfast and this red lentil egg bake is a tasty and filling way to get both in the morning! It is high in protein from a mixture of whole eggs, egg whites, and cottage cheese. I like this mixture best for flavor from the whole eggs, creaminess from the cottage cheese, and pure protein from the egg whites.

Red lentils make this egg bake high in fiber, and add extra protein. The sautéed vegetables add more fiber and a variety of micronutrients. A nutrient-packed breakfast to keep you full and satisfied.

red lentil egg bake in meal prep containers

Ingredients

Red lentils: the high fiber carb source that also provides protein and iron.

Olive oil: healthy fat to sauté the vegetables.

Onion: rich in antioxidants.

Bell pepper: provides fiber and has more vitamin C than an orange.

Garlic: adds flavor and antioxidants.

Spinach: full of nutrients, including iron and vitamins A, C, and K.

Paprika, cumin, and black pepper: for flavor.

Diced tomatoes: provides potassium, folate, vitamins C and K, and the antioxidant, lycopene.

Eggs: adds protein, fats, and B vitamins.

Egg whites: for more protein with less fat.

Cottage cheese: extra protein and creaminess.

How to Make Red Lentil Egg Bake

LENTILS: In a saucepan, add lentils and 2 ½ cups water. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until tender.

VEGETABLES: In a medium skillet, warm olive oil. Then, add onion and cook for a few minutes. Add garlic and bell pepper and cook for a few minutes. Then, add spinach. Once wilted, stir in paprika, cumin, and black pepper. Add diced tomatoes and simmer for 5 minutes. Remove from heat and cool for a few minutes.

EGGS: Preheat oven to 375°F.In a medium bowl, whisk together eggs, cottage cheese, and egg whites.

ASSEMBLE BOWLS: Place 4 oven-safe meal prep containers on a baking sheet. Spray with oil. Evenly divide lentils into bowls. Then, add vegetables to each.

Add egg mixture to bowls. Bake for 35-40 minutes, or until egg is fully cooked.

Tips

Store in airtight containers in the refrigerator for about 4 days.

Add more eggs or egg whites for extra protein.

Mix in other vegetables, like mushrooms for more nutrients.

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