Vegetable Breakfast Egg Loaf
By: Angela Coleby
Published: Wednesday, March 29, 2017 - 6:09pm

Ingredients




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
1/2 teaspoon salt
1/2 teaspoon black pepper
Seasoning of choice (optional)

Preparation

1 Preheat the oven to 200C/400F degrees. 2 Grease a bread loaf tin (I use a 5 inch x 10 inch tin) 3 Slice the peppers into 1 cm strips. 4 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. 5 Beat the eggs thoroughly. Add the milk and season. 6 Add the spring onions and the spinach. 7 Pour the egg mixture into the loaf tin. 8 Bake for 55-60 minutes until firm and a toothpick inserted comes out clean. 9 Remove from the oven and let it stand for 10 minutes before removing. 10 Slice and enjoy!

About

This simple egg and vegetable breakfast loaf is a colourful and healthy start to the day. It makes a great centre piece for a brunch too.