If you’re looking for a healthy, savoury breakfast or an easy meal prep idea, this Vegetable & Egg Loaf is just what you need. It’s high in protein, low in carbs, and packed with nutrient-rich vegetables, making it a balanced option that will keep you feeling full and energized. Whether you’re prepping for a busy week or simply want a quick, wholesome meal, this recipe fits the bill. Plus, it’s completely customisable with your favourite or leftover veggies, and best of all, it’s a one-bowl, fuss-free recipe!
Vegetables & Egg Loaf
Ingredients
- 7 eggs
- 100 g cream cheese
- 1/2 tsp salt
- 1/2 courgette, chopped in small cubes
- 1 red pepper, chopped in small cubes
- 3 spring onions, finely chopped
- 1 carrot, grated
- 80 g cheddar, grated
Instructions
- In a large bowl add the eggs, creams cheese and salt. Mix vigorously with a whisk (or fork) until the cheese cheese has completely diluted. It will take 1 minute or 2.
- Add the vegetables and mix healthy with a spoon until all the ingredients are well combined.
- Pour into a loaf tin (mine is 20x10cm) and bake at 180C for 50mins.
- Let it rest for 10 minutes min the tin and the transfer to a baking rack to cool down completely before cutting into slices.