Egg Loaf

Fluffy eggs studded with carrot, zucchini, smokey bacon & gooey cheese!

This Egg Loaf makes the perfect warm brunch or sliced cold is fabuliciouz on a picnic!


Another fam-bam favourite, you’ll be surprised at how super dooper easy this one is to whip up!

Grab yourself a mixing bowl & bung in 6 eggs then give a jolly good whisk to incorporate loads of air to make them nice & fluffy.

Finely grate a small carrot & half a zucchini before squeezing them rather harshly to get rid of as much of their liquid as you possibly can, then throw them in the bowl with the eggs.

Add in a few good handfuls of grated cheddar cheese (about 1/2 cup worth) along with a teaspoon of minced garlic, a tablespoon of melted butter & 6 smokey rindless bacon rashers that you’ve chopped up finely.

Mix it all together really well then pour into a well greased loaf tin. Sprinkle strong grated parmesan cheese across the top & whack into a 180c oven for about 25 minutes (just check that the centre has only a slight wobble to it, you may need longer depending on how juicy those veggies were!).

Let the loaf cool in the tin to allow it all to meld together before turning out. Then you have the choice of letting that golden parmesan crust become a crunchy bottom or flipping it over for a glorious crown!


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