Everyone is so busy these days and trying to get organised in the mornings before work or school to prepare a nutritious breakfast can be a challenge. This Egg Loaf Recipe is a quick, easy recipe that can be made ahead of time for a healthy breakfast or snack to grab on the go. It is a great way to use up leftovers from the fridge.
Eggs are a great source of protein with around 6g of protein in a large egg. They are rich in selenium, vitamin A, D, B6, B12, zinc, iron and copper.
By adding chopped vegetables, this contributes towards the government recommendation of 5 portions of fruit and vegetables per day (ideally, it should be nearer 10 portions!). Adding vegetables helps to pack in lots of essential nutrients to help fuel you for the day ahead.
I make this in a loaf tin but if you prefer, you can pour the mixture into a lined muffin tray. Give it a try!
Serve it with some salad or steamed vegetables (Yes, you can have vegetables for breakfast!) or with a smoothie.
Ingredients
- 6 Eggs
- 1 cup of vegetables of your choice, diced or chopped into small pieces such as mushrooms, peppers, spring onions, spinach, kale etc
- 1/4 – 1/2 cup protein chopped or diced such as leftover roast beef, chicken, smoked salmon, bacon, cheese, cooked beans, chickpeas etc.
- Salt and pepper, to taste
Method
- In a bowl beat the 6 eggs.
- Add chopped vegetables and protein of your choice. Mix together
- Line a loaf tin and pour mixture into the loaf tin
- Bake in a pre-heated oven at 160 degrees centigrade (fan) for about 15-20 minutes until set.
- Leave in loaf tin until cooled and then slice.
- Will keep in the fridge for 2-3 days
Play about with the ingredients and get creative. Try adding some herbs and spices to change the flavour.