BAKED EGG LOAF
A GREAT RECIPE FOR BREAKFAST, LUNCH OR DINNER!
You can use up any left over veggies you have lying around to make this. I prefer making this in a loaf tin but you can also make them into muffins. Simply divide the mixture into muffin cases instead.
INGREDIENTS:
1 courgette
1 large handful baby spinach
6 eggs
60mls water
1 large pinch salt
60g Goat's cheese
METHOD:
Preheat the oven to 180c and line a loaf tin with baking paper (or a muffin tray with cases).
Roughly chop 2/3 courgette and slice the remaining 1/3 into thin slices.
In a mixing bowl, whisk together the eggs, water, salt, chopped courgette and spinach. Pour into the lined loaf tin and top with the courgette slices and goat's cheese.
Bake for 15-20 minutes for muffins, about 40 minutes for the loaf tin, or until cooked through.
Leave to cool slightly before serving.
NOTES:
I’ve been enjoying this for breakfast with avocado and kimchi 👌
Feel free to add additional toppings such as chopped onion/spring onion, garlic, smoked paprika, sauteed mushrooms or sundried tomatoes.
You can store any leftovers in an airtight container for about 3-5 days too, cook once, eat multiple times. Whoop!
