Breakfast Loaf

Breakfast Loaf
This loaf isn't as simple as the recipes I usually do, but it makes up for it by being crammed with awesome! Cut into slices and freeze each one individually. Reheat in the mornings for a quick hot breakfast that's loaded with flavour!


  • 1 rasher bacon, finely diced
  • 1 cup frozen corn kernels
  • 1/2 a zucchini, grated
  • 2 tbsp capsicum, finely diced
  • 1/2 tomato, finely diced
  • 5 eggs, lightly beaten.
  • 200g wholemeal hokkien noodles
  • 1/3 cup wholemeal self raising flour
  • 1 clove garlic, finely chopped
  • 1/2 cup cheese, grated


Preheat oven to 180 C (355 F) and line a loaf tin with baking paper (leave an overhang of paper of about 1 inch over the edges)

Soak noodles in boiling water for a few minutes and gently separate using tongs. Strain and roughly chop up using scissors.

Fry bacon for a few minutes until just starting to brown, then add garlic. Fry for another minute and remove from heat.

In a mixing bowl, combine corn, zucchini, capsicum, tomato and cheese.

Add eggs and flour, mix until well combined.

Once bacon, garlic and noodles have cooled, add them to the bowl and mix well.

Pour into prepared loaf tin and bake for about 55 minutes. Remove when the top is golden and it feels firm when you press on it.


  • Eggs are high in good quality proteins, which are the building blocks of the human body. They contain all the essential amino acids in all the right ratios for our bodies to easily use.
  • A zucchini contains more potassium than a banana.


No comments

Leave a comment

Follow us on Facebook