There is nothing nicer than a hot breakfast - but during the middle of the week when you’re rushing around and have school or work run, who has the time?
This egg slice can be made in advance and heated when needed - which means not having to compromise on a healthy and filling breakfast.
What you need
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3 short cut bacon, lean & trimmed - diced
6 free-range eggs, whisked
1 cup corn kernels. (fresh or tinned)
1/2 zucchini grated
1 cup of baby spinach chopped
1 cup reduced-fat cheddar cheese, grated
1/2 cup self-raising flour
1 tspn baking powder
Preheat the oven to 180C and line a loaf tin with baking paper.
Combine the bacon, whisked eggs, corn, cheese and flour to form a thick batter.
Pour into the prepared tin and bake for 60-70 minutes, or until cooked through and set.
Set aside for 5 minutes to cool in the tin before carefully turning out and slicing into desired slices.
This egg slice is perfect for a protein packed breakfast or can be served with a simple side salad for lunch or dinner.
Leftovers can be stored in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
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