A crustless quiche, an easy frittata: it's egg bread! The perfect Easter brunch recipe you didn't know you needed.
Chris's Mom used to make egg bread, or egg loaf, all the time when he was growing up. Please note, it's 2018 and he just told me about egg bread this year. I have never heard of egg bread, EVER. And the best way for me to describe it is it's like a crustless quiche in loaf pan form. You can fill it with anything: asparagus, red bell pepper, bacon, sausage, cheese...it's easy to make multiple different flavors and serve them all up for an Easter Sunday brunch menu.
Slices of egg loaf are portable, not super messy and they also make awesome left overs. Somewhere along the line I took a slice and toasted it with butter in my cast iron skillet. It was a marvelous, buttery idea.
I know off the bat, I'm going to get questions about ' can you make this recipe whole wheat'? And I don't know. Probably, but it might be slightly more tough and dry. Cut back on whole wheat flour if you're going to do it.
Spring Egg Bread Loaf (Vegetarian)
- 1 cup all purpose flour
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/3 cup diced red bell pepper
- 1/2 cup asparagus, cut into small chunks
- 1/4 cup green onions, chopped
- 3 oz butter, softened
- cooking spray
- 2 teaspoons dijon mustard
- 5 eggs, room temp
- 1 1/2 cups grated white cheddar
- Preheat oven to 375 F with oven racks in the middle of the oven.
Cooking spray the inside of two, 5.75" x 3 x 2.5" loaf pans
- In a small bowl, whisk together flour, baking powder and sea salt.
- Add red peppers, asparagus, green onion and stir together with flour.
- In a large, separate bowl whisk together melted butter with dijon mustard.
- Add eggs and whisk until everything is fully incorporated.
- Add half of the vegetable and flour mix to the eggs. Stir to combine.
- Stir in shredded cheese.
- Add remaining flour and stir until combined (but don't over mix).
- Divide the batter into two loaf pans.
- Bake for 28 minutes and check with a knife or cake tester which should come out with out residue and tops should be a slightly glossy looking exterior.
- Cool for 10 minutes, then turn out onto a cutting board and slice.
- Serve warm or at room temperature.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.