Looking for a healthy, satisfying breakfast or a protein-packed snack that’s ready to go when you are? This Vegetable & Egg Loaf is one of my go-to meal prep recipes. It’s light yet filling, low in carbs, and perfect when you’re trying to eat more vegetables without overthinking it.
It’s made with 7 eggs, a bit of cream cheese for extra richness, and lots of chopped or grated vegetables. Think of it like a crustless quiche or a savoury breakfast loaf—fluffy, flavourful, and incredibly versatile. I love it because it keeps well, slices beautifully, and tastes great warm or cold.
You can use whatever vegetables you’ve got in the fridge, and it works with grated cheese or even plant-based alternatives. It’s a one-bowl recipe, so prep is quick and there’s minimal washing up. Whether you’re prepping breakfast for the week or need a quick post-workout snack, this loaf has you covered.
Why Savoury Breakfast Are Good For You
Eating a savoury, protein-rich breakfast like this vegetable and egg loaf is a smart way to start the day. Research shows breakfasts high in protein and fibre help regulate blood sugar, keep you full longer, and avoid the energy crashes that sugary meals often bring. Adding vegetables boosts fibre intake, supporting gut health and a diverse diet, which in turn helps digestion and overall wellbeing—an approach recommended by health authorities . Additionally, eggs provide complete protein and help maintain muscle mass, while the variety of veg adds vitamins, minerals, and antioxidants. Eating this loaf gives you the kind of sustained energy and satisfaction evidenced by studies into well-balanced, savoury breakfasts
Tips
- Chop vegetables small: So they cook evenly and give every bite a bit of colour and flavour.
- Use full-fat cream cheese: It melts better and adds extra richness.
- Let it cool fully before slicing: This helps set the loaf and makes neater slices.
- Line your loaf tin with baking paper: Makes it easier to lift out and avoids sticking.
- Bake until golden and firm: Ovens may vary, so check it’s cooked through with a knife or skewer.
Swaps
Cream cheese: Greek yoghurt or cottage cheese work well.
Cheddar: Use mozzarella, feta, or a plant-based cheese alternative.
Courgette: Can be swapped with spinach or broccoli (just chop finely and cook first if needed).
Spring onions: Chopped leeks or red onion would also work.
Carrot: Try grated sweet potato or parsnip for a different twist.
Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Slice and freeze in individual portions. Defrost overnight in the fridge or reheat in the microwave or air fryer.
More Savoury Breakfast
- 6-Ingredient Cottage Cheese Savoury Muffins
- High-Protein Plant-Based Breakfast Burrito
- Pea & Mint Toast
- Uova in Purgatorio
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.