Tags
#broccoli, #cheese, #eatyourvegetables, #eggs, #ketofriendly, #lacto-vegetarianfriendly, #supportcanadiandairyfarmers
This breakfast loaf is so delicious! It is “oh so cheesy” and super simple to make. It can be served at breakfast, lunch or even as a snack.
The perfect thing to do is to prepare the loaf on Friday and then have a leisurely “breakfast in bed” all ready for Saturday!
“This ones for my Keto friends”.
Prepare a special “breakfast tray” for your someone special! Adorn the tray with a linen napkin, garnish with a flower, include their favourite magazine, whiz up a fruit smoothie, prepare the best coffee in the world and add a slice of this lovely loaf – warm! Have fun!
Cheese and Broccoli Loaf
Ingredients
- 6 eggs
- 1 1/2 cups cheddar cheese, shredded
- 2 cups fresh broccoli, chopped fine
- 4 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tomato, sliced thin
Instructions
- Preheat oven to 350 degrees F.
- Prepare a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches), butter or spray with cooking spray and set aside.
- Chop broccoli including the stems, very fine.
- Grate cheddar cheese.
- Slice tomatoe into thin slices.
- In a medium size bowl mix in flour, baking powder, salt. Add eggs and beat mixture together. Add one cup of cheese and the broccoli to the egg mixture. Combine.
- Pour the mixture into the prepared loaf pan.
- Top egg mixture with a layer of tomatoes slices and the remaining cheese.
- Bake for 35 minutes or until puffed and set.
- Let the loaf sit for 5 minutes, then slice and serve.
Notes
You can reheat left overs the next day. Simply warm the loaf in the microwave or reheat it in a sauce pan over low heat.
Tried this recipe?Let us know how it was!