Healthy Breakfast Egg Loaf

By: Toya. L

Looking for a delicious and healthy breakfast option? Try this baked vegetable egg loaf! Packed with fresh vegetables, fluffy eggs, and flavorful seasonings, this easy breakfast casserole is perfect for meal prep or a quick brunch. Whether you’re on a low-carb diet or just want a nutritious start to your day, this egg loaf is the ultimate protein-packed recipe. Watch now to learn how to make this versatile dish that’s perfect for any time of the day.

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This is an easy and delicious breakfast idea. It takes less than 10 minutes to mix up. The combination of the Eggs, vegetables, and cheese is a delicious combination. And it’s perfect to be prepared ahead of time for the week. I love to have this Healthy Breakfast Egg Loaf with a cup of coffee or tea. If you love breakfast like me check out this Egg Omelette Tortilla Wrap – Healthy Low Carb (healthylowcarbfood.com) or these Delicious Egg Muffins – Healthy Low Carb (healthylowcarbfood.com).

❤️What is there to love about “Healthy Baked Vegetable Egg Loaf❤️

• Low in Carbs: It’s generally lower in carbs compared to bread or other grain-based loaves, making it a good option for those watching their carb intake.
• Delicious and Comforting: Despite being healthy, it’s delicious and comforting, often with a savory, hearty flavor that makes it feel indulgent.
• Protein-Packed: Eggs provide a good source of protein, which helps keep you full and satisfied.
• Convenient: It’s easy to make and can be prepared in advance, which is perfect for meal prep and busy mornings.

Healthy Baked Vegetable Egg Loaf Ingredients:

Instructions to make Healthy Baked Vegetable Egg Loaf :

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan with olive oil or line it with parchment paper for easy removal.
• Prepare the Vegetables: Chop the bell peppers, onions, mushrooms, spinach, mince the garlic, and shred the cheese.
• Mix the Eggs: In a large mixing bowl, whisk together the eggs and the salt and pepper until well combined.
• Combine Ingredients: Stir the vegetables into the egg mixture, add the shredded cheese and mix well.
• Pour into the Pan: Pour the egg and vegetable mixture into the prepared loaf pan, spreading it out evenly.
• Bake the Egg Loaf: Place the pan in the preheated oven and bake for 35-40 minutes, or until the egg loaf is set and a toothpick inserted into the center comes out clean.
• Cool and Serve: Once baked, remove the egg loaf from the oven and let it cool in the pan for about 5 minutes. Carefully lift it out of the pan.
• Serve: Slice the loaf into portions and garnish with fresh herbs if desired. Enjoy your Healthy Baked Vegetable Egg Loaf warm or at room temperature. It’s perfect for breakfast, brunch, or even as a quick snack!

Healthy Breakfast Loaf

Looking for a delicious and healthy breakfast option? Try this baked vegetable egg loaf! Packed with fresh vegetables, fluffy eggs, and flavorful seasonings, this easy breakfast casserole is perfect for meal prep or a quick brunch. Whether you're on a low-carb diet or just want a nutritious start to your day, this egg loaf is the ultimate protein-packed recipe. Watch now to learn how to make this versatile dish that's perfect for any time of the day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 8

Calories 171 kcal

Equipment

• 1 Red loaf pan
• 1 Large mixing bowl
• 1 Silicone whisk
• 1 Measuring cups and spoons
• 1 Parchment Paper

Ingredients

  

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• 12 large Eggs
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 tbsp Garlic minced
• 1/2 cup Diced red pepper
• 1 tbsp Red onion
• 1 cup Spinach chopped
• 1/2 cup Mushrooms
• 1 cup Cheese

Instructions

 

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan with olive oil or line it with parchment paper for easy removal.
• Prepare the Vegetables: Chop the Bell peppers, onions, mushrooms, spinach, mince the garlic, and shred the cheese.
• Mix the Eggs: In a large mixing bowl, whisk together the eggs and the salt and pepper until well combined.
• Combine Ingredients: Stir the vegetables into the egg mixture, add the shredded cheese and mix well.
• Pour into the Pan: Pour the egg and vegetable mixture into the prepared loaf pan, spreading it out evenly.
• Bake the Egg Loaf: Place the pan in the preheated oven and bake for 35-40 minutes, or until the egg loaf is set and a toothpick inserted into the center comes out clean.
• Cool and Serve: Once baked, remove the egg loaf from the oven and let it cool in the pan for about 5 minutes. Carefully lift it out of the pan.
• Serve: Slice the loaf into portions and garnish with fresh herbs if desired. Enjoy your Healthy Baked Vegetable Egg Loaf warm or at room temperature. It’s perfect for breakfast, brunch, or even as a quick snack.

Video

Nutrition

Serving: 8gCalories: 171kcalCarbohydrates: 2.2gProtein: 13.4gFat: 12.2gSaturated Fat: 5.3gCholesterol: 294mgSodium: 270mgPotassium: 176mgFiber: 0.3gSugar: 1.2gCalcium: 149mgIron: 2mg

Keyword egg loaf, healthy vegetable egg loaf, vegetable egg loaf

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*Nutrition Disclaimer

Tips for making Healthy Baked Vegetables Loaf:

• Choose Fresh Vegetables: opt for fresh, seasonal vegetables to maximize flavor and nutritional content. Common choices include spinach, bell peppers, zucchini, tomatoes, onions, and mushrooms.
• Use Egg Whites for Lower Fat: To reduce fat content, you can use a combination of whole eggs and egg whites. For instance, use 4 whole eggs and 4 egg whites instead of 8 whole eggs.
• Add Herbs and Spices: Fresh herbs like parsley, basil, or cilantro, along with spices such as paprika, garlic powder, or black pepper, can enhance the flavor without adding extra calories.
• Let It Rest: After baking, let the loaf rest for about 10 minutes before slicing. This helps it set and makes it easier to cut clean slices.
• Bake at the Right Temperature: Bake at 350°F (175°C) to 375°F (190°C) to ensure even cooking. Higher temperatures can cause the loaf to brown too quickly on the outside while staying undercooked inside.

Flavor variations:

• Mediterranean Loaf: Veggies: Sun-dried tomatoes, spinach, red onions, and olives. Cheese: Feta or goat cheese. Herbs: Fresh basil, oregano, and a sprinkle of rosemary. Extras: A drizzle of olive oil and a pinch of chili flakes for some heat.
• Southwest Loaf: Veggies: Bell peppers, corn, black beans, and jalapeños. Cheese: Cheddar or pepper jack. Spices: Cumin, smoked paprika, and a touch of cayenne. Extras: Top with avocado slices and salsa after baking.
• Italian Loaf: Veggies: Zucchini, tomatoes, red onions, and mushrooms. Cheese: Mozzarella or Parmesan. Herbs: Fresh basil, thyme, and a bit of garlic. Extras: A dollop of marinara sauce on top before baking.

Storing, Freezing, and Thawing Instructions:

Storing: Refrigerator: Once the egg loaf has cooled, cover it with plastic wrap, aluminum foil, or transfer it to an airtight container. Store in the refrigerator for up to 4 days.

Freezing: Cool Completely: Allow the egg loaf to cool completely after baking. Portioning: Slice the loaf into individual portions for easier reheating. Wrap: Wrap each slice tightly in plastic wrap or aluminum foil. Alternatively, place slices in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. Store in the freezer for up to 2-3 months.

Thawing: Refrigerator Method: Transfer the desired number of slices to the refrigerator and let them thaw overnight. Microwave Method: For a quicker option, unwrap the slice and microwave on a defrost setting or at low power for a few minutes until thawed.