The modern English word loaf is derived from the Old English half. Breakfast ideas can seem to be limited at times. I have made this spongy and light loaf of egg to bring more variety to my breakfast table. This recipe also helps you cut down on carbs by avoiding bread and instead eat a few slices of this egg loaf with a fresh salad or just on its own. I always store the remaining loaf in the refrigerator, for the next few days.
Calories – 50c per slice
Prep time – 5 to 7 minutes
Total cooking time – 20 minutes
5 tbsp. Milk
2 tbsp. Mozzarella Cheese (you can use any cheese, grated or you can even cut the slices into small pieces)
Handful chopped Green Beans
Handful chopped Bell Pepper
Handful baby Spinach Leaves
1 tsp. Baking Powder
Seasoning (salt, black pepper, and chili flakes)
- Pre-heat the oven on 180C for about 10 minutes.
- Meanwhile crack open 3 eggs in a big bowl. Add salt, black pepper and chili flakes and give it a good mix.
Add milk, baking powder, and give a whisk, to this add all the greens and cheese, and mix well.
- Grease a bread baking tin and pour the mixture and give a gentle swirl. Do not pour until the brim, as the eggs will rise up during the baking process.
- Bake for about 15-20 minutes or until the egg loaf is cooked (insert a toothpick in the loaf and remove it, if it comes out clean, it is done)
Let it cool down and cut in to slices and serve.
You are not limited to the above-mentioned fillings, you can add any green or vegetables you have at home. Adding sausages or bacon is a wonderful idea too. Please do let me know if you like this breakfast idea in the comments section or have more such ideas to share with me via contact me on the homepage 🙂