Mornings can be hectic, and preparing a nutritious breakfast before work or school isn’t always easy. That’s where this Egg Loaf Recipe comes in! It’s quick, easy, and can be made ahead of time—perfect for a grab-and-go breakfast or snack. Plus, it’s a great way to use up leftovers from the fridge.
Why it’s great:
- High in protein – Eggs provide around 6g of protein per egg, keeping you full and energised.
- Packed with nutrients – Eggs are rich in selenium, vitamin A, D, B6, B12, zinc, iron, and copper.
- Adding chopped vegetables boosts your intake of fiber, antioxidants, and essential vitamins—helping you reach your 5-a-day
I make this in a loaf tin, but you can also pour the mixture into a lined muffin tray for easy portions.
Serving ideas:
✔ Enjoy with a side salad or steamed veggies (Yes, veggies for breakfast!)
✔ Pair with a smoothie for extra nutrients
Give it a try and let me know how you get on!
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 or cheese
- Salt and pepper, to taste
Steps:
- 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.