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Vegetable Breakfast Loaf

This simple egg and vegetable breakfast loaf is a colourful and healthy start to the day. It makes a great centre piece for a brunch too.
Course: Breakfast, Brunch
Cuisine: Breakfast
Servings: 8 Slices
Calories: 117kcal
Author: Angela Coleby

Ingredients

  • 2 Red peppers grilled, skins and seeds removed
  • 1 Yellow pepper grilled, skins and seeds removed
  • 10 Eggs
  • 3 tablespoons milk/cream
  • 2 spring onions finely chopped
  • 1 cup Spinach cooked
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Seasoning of choice optional

Instructions

  • Preheat the oven to 200C/400F degrees.
  • Grease a bread loaf tin (I use a 5 inch x 10 inch tin)
  • Slice the peppers into 1 cm strips.
  • Lay the peppers on the base of the tin, alternating the colours and ensuring that they fit next to each other. This will be the top of the egg loaf, so you want to ensure that there are no gaps for the egg mixture to spill into.
  • Beat the eggs thoroughly. Add the milk and season.
  • Add the spring onions and the spinach.
  • Pour the egg mixture into the loaf tin.
  • Bake for 55-60 minutes until firm and a toothpick inserted comes out clean.
  • Remove from the oven and let it stand for 10 minutes before removing.
  • Slice and enjoy!

Notes

Makes 8 slices
Nutritional Info per slice – 117 Calories, 8g Fat, 8g Protein, 4g Total Carbs, 1g Fibre, 3g Net Carbs

Nutrition

Calories: 117kcal