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Baked Eggs in Tomatoes with Lentils and Whipped Goat Cheese

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Lentils for breakfast? It’s totally happening with these savory baked eggs in tomatoes, lentils and spinach topped with tangy whipped goat cheese.

Baked Eggs in Tomatoes, Lentils and Spinach with Whipped Goat Cheese | Vegetarian, high-protein and low carb breakfast recipe.I don’t even want you to think about the fact that baked eggs are wildly healthy right now.

That is almost beside the point.

Baked Eggs in a skillet with Tomatoes, Lentils and Spinach. Serve with Whipped Goat Cheese | Vegetarian, high-protein, low carb meal.

option to go straigt to recipe

Let’s think, instead,Β  about satisfaction. Can someone tag Mick Jagger on this?

I’m an egg girl. What I mean by that is that I eat a lot of eggs.

When I fry them in coconut oil and have them with toast or fresh tomato in the morning, I always have two. But when I make these baked eggs for breakfast, I only need one.

Plated Baked Eggs in Tomatoes, Lentils and Spinach | Vegetarian, high-protein and low carb meal for any time of day.Oh, don’t get me wrong…I still eat two. But I only need one.

[clickToTweet tweet=”Easy, high protein Baked Eggs in Tomatoes with Lentils and Spinach. #breakfast” quote=”Twitter LOVES eggs.” theme=”style1″]

It’s fulfilling without weighing you down. To the contrary, these baked eggs will help you sail right through your day. Which is why I’m putting this forward as a breakfast when, to be perfectly honest, it could easily be your dinner.

Baked Eggs in Tomatoes, Lentils and Spinach with Whipped Goat Cheese | Vegetarian, high-protein and low carb breakfast recipe.And speaking of easy. Baked eggs are super simple to make. I made this video in case you don’t believe me.

OK, actually I made this video because I loooove making videos…but hopefully it demonstrated the ease of making this dish as well. You watched it, riiiiight??

Healthy Baked Eggs with Tomatoes and Lentils Recipe

Healthy Skillet Baked Eggs in Tomatoes, Lentils and Spinach with Whipped Goat Cheese | Great for breakfast, brunch or dinner.I only have one rule. Don’t skip the whipped goat cheese. It may seem optional, but it’s really not. It’s easy to make (just throw it in the food processor with some yogurt and olive oil) and it’s signature tang takes this dish across the threshold from good to fantastic. You only need a little dollop. But what a dollop it is!

OK we can think about health now. Only the highlights (cuz the list of benefits here is looong.)

  • Protein
  • Fiber
  • Iron
  • Folate
  • Vegetarian
  • Gluten free.

Tell me all about your favorite breakfast. Healthy or decadent, whichever floats your boat. I’m also going to be making more videos so please subscribe to my YouTube channel.

Can’t get enough egg breakfast recipes? Try these next.

Power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.

Fried Eggs with Plantains and Chimichurri Sauce

 

 

 

Try this no-stress, low carb brunch menu the next time you need to feed a crowd. An oven baked frittata packed with fresh herbs and vegetables and a green salad dotted with roasted sweet potato and pearl onions. Vegetarian and gluten free.

 

Mushroom and Swiss Chard Oven Baked Frittata

 

 

4 from 2 votes
Baked eggs in tomatoes, lentils and spinach with whipped goat cheese breakfast recipe.
Print
Baked Eggs in Tomatoes with Lentils and Whipped Goat Cheese
Cook Time
40 mins
Total Time
40 mins
 
Baked eggs in tomatoes with lentils and spinach is a high-protein, low carb meal for any time of day.
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 285 kcal
Author: Christine | Mid-Life Croissant
Ingredients
For the eggs
  • 2 tablespoons olive oil
  • 2 tablespoons shallot minced
  • 1/2 cup leeks minced
  • 1 1/2 cups vegetable broth
  • 1 can/box chopped tomatoes 26/28 ounce
  • 1 cup dried French lentils
  • 1 1/2 cups spinach washed and chopped
  • freshly ground black pepper
  • 4 to 6 eggs
For the whipped goat cheese
  • 4 ounces of plain goat cheese
  • 3 ounces of 0% plain greek yogurt
  • olive oil
  • kosher salt
Instructions
For the eggs
  1. Heat oil in a large skillet over medium-high heat.
  2. Add the shallot and leeks and cook, stirring, until softened, about 2 minutes.
  3. Add the broth and tomatoes, sprinkle with freshly ground black pepper and bring to a simmer.
  4. Add the lentils.
  5. Simmer uncovered, stirring occasionally, until lentils are softened and sauce is thickened (about 25 minutes.)
  6. Preheat oven to 375.
  7. Stir in the spinach until wilted. Create a well in the sauce for each egg you intend to make (4 to 6 recommended.) Break an egg into each well. Bake at 375 until eggs are cooked through, about 6 to 8 minutes but go by sight more than time.
For the whipped goat cheese
  1. Place goat cheese and yogurt in the food processor.
  2. Pulse to combine.
  3. Add a little olive oil at a time, pulsing between pours, until you reach desired consistency.
  4. Add kosher salt to taste.

Recipe Video

Recipe Notes

I don't recommend using salt in the egg dish. It can make lentils mushy and the broth provides plenty of flavor. Salt in the whipped goat cheese, however, is almost obligatory.

Garnish with fresh parsely.

Calories are approximate and will vary based on exact ingredients used and serving size.


Mid-Life Croissant Recipe Blog

 

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Filed Under: Breakfast/Brunch, Healthy, Recipes, vegetarian

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Comments

  1. Stacy says

    March 14, 2019 at 7:19 am

    3 stars
    Unfortunately I do not like onions or any onion based food, this includes shallots and leeks πŸ™ I wish I did my life would be a lot easier! What would you suggest as good substitutes?? I use onion powder if a recipe requires

    Reply
    • Christine says

      March 14, 2019 at 8:40 am

      That’s a tough one. If you like garlic you can try that in place of the shallots. And maybe a little onion powder as well. Let me know how it turns out!

      Reply
  2. David Brown says

    February 28, 2018 at 11:59 am

    5 stars
    What do you think about making the lentil/tomato base (everything except the eggs) a day or two before, then throw it together with the eggs and bake later? Will the base get too mushy? I know it’s less than an hour to prep, but turns out my guests have early starts each day of this visit and I don’t really want to get up even earlier to prep. Thanks for your thoughts. I have made this recipe before and everyone loved it.

    Reply
    • Christine says

      March 1, 2018 at 9:19 pm

      Hi David. That is so nice to hear. I think it might work because French lentils hold their shape much better than almost any other kind of lentil. I haven’t tried it myself of course (though I might because wouldn’t it be great to make an easy dish even easier?) but it seems worth a go. If you do it and get a chance to let me know how it went I’d love to hear.

      Reply
  3. Julia says

    October 3, 2016 at 8:44 pm

    Delicious recipe! My sister and I are lactose intolerant so we (unfortunately) forewent the cheese drizzle, but this was amazing even without it! I did it stovetop, poaching the eggs in the sauce shakshuka style and it was easy and fantastic. Thanks!

    Reply
    • Christine says

      October 4, 2016 at 8:15 am

      Oh what a great idea. Thanks for sharing. I will try it like that next time. And thanks so much for taking the time to comment, it makes my day!

      Reply
  4. Mahy says

    August 26, 2016 at 6:28 pm

    Seriously this looks so tempting!! It’s a brilliant combo of all the good stuff! Breakfast perfection πŸ™‚

    Reply
    • Christine says

      August 28, 2016 at 12:32 pm

      Thanks, Mahy!

      Reply
  5. Sara | LifesLittleSweets.com says

    January 18, 2016 at 2:28 am

    I love this dish, it looks delicious, I am pinning this for later! Thank you for sharing this recipe!

    Reply
    • Christine says

      January 18, 2016 at 9:28 am

      Great! Let me know if you try it, Sara.

      Reply
  6. Welcome to LittleSugarSnaps says

    January 12, 2016 at 2:56 pm

    Christine, I’ve just got around to trying this out. We had it for supper about 30 minutes ago. Quick, easy, delish. Big thumbs up from my man & me πŸ™‚

    Reply
    • Christine says

      January 12, 2016 at 3:51 pm

      Yeah!!! Thanks so much Jane. You’ve absolutely made my day πŸ™‚

      Reply
  7. Tania @ COOKTORIA says

    December 21, 2015 at 10:36 am

    Love these baked eggs and the whipped goat cheese! Pinned!

    Reply
    • Christine says

      December 21, 2015 at 2:28 pm

      Thanks Tania! I’m making it again Christmas morning πŸ˜€

      Reply
  8. Sam @ PancakeWarriors says

    December 18, 2015 at 1:52 pm

    Seriously i’m drooling. I love goat cheese but lentils for breakfast – girl that is like heaven to my ears (and tastebuds)! I’m always looking for something different for breakfast and this is a must make
    ASAP!! pinning and yumming!

    Reply
    • Christine says

      December 18, 2015 at 2:12 pm

      Thanks Sam. It’s pretty yummy. Your croutons would be delish on this, too!

      Reply
  9. Diana Johnson @ Eating Richly Even When You're Broke says

    December 17, 2015 at 11:16 pm

    Whipped goat cheese? I HAVE to try that!

    Reply
    • Christine says

      December 18, 2015 at 7:45 am

      Oh you really really do! We also got really decadent and put it on our steak the other night.

      Reply
  10. Framed Recipes says

    December 17, 2015 at 10:17 am

    This looks delicious Christine. – Sreelatha

    Reply
    • Christine says

      December 17, 2015 at 11:49 am

      Thanks Sreelatha!

      Reply
  11. Winnie says

    December 17, 2015 at 7:29 am

    This is such a TERRIFIC dish!!
    I’m not a breakfast girl, so for me it will be the perfect dinner, with some green-salad on the side πŸ™‚

    Mouth-watering photos btw

    I’m hoping you receive my comment, as this is the 3rd(!) time I’m trying

    Reply
    • Christine says

      December 17, 2015 at 7:50 am

      Oh shoot. I’ve noticed my comments have decreased lately. Thanks for being persistent ANd for letting me know. I’ll check in with Jetpack. Also, this would be so good with a side salad!! I’m gonna try that next week. This week I’m still on the breakfast thing.

      Reply
  12. Erin @ Thanks for Cookin'! says

    December 16, 2015 at 9:14 pm

    Whipped goat cheese is soooooo goooooodddd!! Not optional, ever! I’ve never had it with breakfast though. I tend to go decadent with my breakfasts…french toast, pancakes, eggs benedict…but I love putting fried eggs on top of kale salads so I know I would enjoy this dish! πŸ™‚

    Reply
    • Christine says

      December 17, 2015 at 7:48 am

      IMO you can put an egg on anything and it only makes it better. I have a pretty decadent french toast with blackberry compote a few posts back if you’re interested. I love breakfast. sigh….

      Reply
  13. Kathrina (Eclectic Yellow House) says

    December 16, 2015 at 4:34 pm

    This looks fantastic for breakfast, lunch or dinner! I seriously need to eat more lentils during meals other than dinner…they are so good! Beautiful photos too!

    Reply
    • Christine says

      December 16, 2015 at 5:04 pm

      Thanks Kathrina. I’ll have a lentils for lunch post coming sooon! I’ve appointed myself as the spokesperson for lentils πŸ˜‰

      Reply

Trackbacks

  1. Baked Eggs with Whipped Goats Cheese | Ideas for Living says:
    July 23, 2017 at 6:05 pm

    […] Source:Β https://www.midlifecroissant.com/baked-eggs-lentils/ […]

    Reply

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About Christine

Hey there! If you've been looking for a healthy(ish) food blog that doesnt' take itself too seriously you're in the right place. I focus on low carb, low sugar and dogma FREE recipes that taste great. Read more here -->

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