Healthy Vegetable Egg Loaf For A High Protein Breakfast

Healthy Vegetable Egg Loaf For A High Protein Breakfast

My Healthy Vegetable Egg Loaf for a high protein breakfast, is a great way to meal prep ahead! This Healthy Vegetable Egg Loaf is protein packed and filled with delicious veggies! You can customize this to include whatever veggies you have on hand! The cottage cheese makes it super fluffy as well as adding extra protein. I cook the diced veggies on the stove top for a bi before adding them to the loaf mixture. This is great for breakfast meal prep, because you can easily heat up a slice in just a minute! No mess, no fuss!

What you will need to make this Healthy Vegetable Egg Loaf:

9 x 5 glass loaf pan

skillet

parchment paper

2 TBSP avocado oil

1 cup diced bell pepper

1/2 cup diced yellow onion

1/2 cup diced mushroom

1/4 cup sliced green onion

sea salt and black pepper

7 eggs

1 cup cottage cheese

How to make this Healthy Vegetable Egg Loaf:

1. Preheat your oven to 375℉. Line a 9×5 glass loaf pan with parchment paper.
2. In a skillet, heat avocado oil on medium high. Add in the bell pepper, diced onion, and mushroom. Saute until slightly softened – about 5 minutes – stirring when needed. Transfer the mixture to your loaf pan and spread out evenly. Add in sliced green onions and stir.
3. In a bowl, whisk together the eggs and cottage cheese until smooth. Add salt and pepper to taste.
4. Pour this mixture into your loaf pan evenly. Mix everything together evenly. Bake for 50-55 minutes or until the top of the loaf is golden. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool before slicing.

Using the parchment paper makes this the easiest clean up ever. Get the glass loaf pan I have here! It is great because it cleans up so easily. Easy to pop in the dishwasher.

Get it here!!

What I used to make the Egg Loaf:

9 x 5 Loaf Pan- ORDER HERE!