Vegeterian loaf

Vegeterian loaf


This sliceable vegeterian loaf is a fun addition to your breakfast rotation. You can easily swap out the types of veggies included or even add bacon or sausage.


  • 1 cup all-purpose flour
  • 1.75 tsp baking powder
  • ¾ tsp kosher salt
  • ½ cup roughly chopped asparagus
  • ⅓ cup finely chopped red bell pepper
  • ¼ cupsliced scallions
  • 5 large eggs, at room temperature
  • 3 Tbsp unsalted butter, melted and cooled
  • 1 Tbsp Dijon mustard
  • 1 cup grated white cheddar cheese
  • ½ cup finely grated Parmesan cheese


  1. Grease an 8 1/2- by 4 1/2-inch loaf pan with nonstick oil spray.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Add the asparagus, pepper, and scallions to the flour mixture and toss to coat.
  4. In a separate large bowl, whisk together the eggs, butter, and mustard until smooth.
  5. Add half of the flour-vegetable mixture to the egg mixture. Stir to combine.
  6. Add both cheeses to the egg mixture and stir to combine.
  7. Add the remaining flour mixture to the egg mixture. Stir to combine.
  8. Transfer the egg mixture to the prepared pan. Use a spatula to spread in an even layer and smooth the top.
  9. Transfer to the oven and bake until golden brown, about 50 minutes.
  10. Let cool for 10 minutes before slicing and serving. For an extra tasty snack, toast in a cast iron skillet with butter.