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Vegetable Breakfast Egg Loaf

Course: Breakfast
Servings: 8 Slices
Author: Angela Coleby
Print Recipe


  • 2 Red peppers, grilled, skins and seeds removed
  • 1 Yellow pepper, grilled, skins and seeds removed
  • 10 Eggs
  • 3 tablespoons milk/cream
  • 2 spring onions, finely chopped
  • 1 cup Spinach, cooked
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Seasoning of choice (optional)


  • Preheat the oven to 200C/400F degrees.
  • Grease a bread loaf tin (I use a 5 inch x 10 inch tin)
  • Slice the peppers into 1 cm strips.
  • Lay the peppers on the base of the tin, alternating the colours and ensuring that they fit next to each other. This will be the top of the egg loaf, so you want to ensure that there are no gaps for the egg mixture to spill into.
  • Beat the eggs thoroughly. Add the milk and season.
  • Add the spring onions and the spinach.
  • Pour the egg mixture into the loaf tin.
  • Bake for 55-60 minutes until firm and a toothpick inserted comes out clean.  
  • Remove from the oven and let it stand for 10 minutes before removing.
  • Slice and enjoy!


Makes 8 slices
Nutritional Info per slice – 117 Calories, 8g Fat, 8g Protein, 4g Total Carbs, 1g Fibre, 3g Net Carbs