Anna's cheese and bacon breakfast loaf
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Recipe from Anna's cookbook, 'How I've Kept The Weight Off'. Preparing simple dishes like this in advance keeps Anna organised during a busy week, and she can pre-track the recipe the night before. This loaf is generously portioned for a hearty breakfast, and also makes a great addition to a lunch box.
Ingredients
Zucchini
1 large, grated
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, finely chopped
Shortcut bacon
135 g, fat trimmed, (use 150g), finely chopped
Grated parmesan cheese
30 g
Dried herbs
1 tbs, mixed variety
Fresh flat-leaf parsley
⅓ cup(s), plus extra leaves to garnish
White self-raising flour
½ cup(s), (75g)
Egg(s)
8 medium, lightly beaten
Instructions
1
Preheat oven to 180°C. Lightly spray a 22 x 12 cm loaf tin with oil and line with baking paper, extending paper 2 cm above edge of tin.
2
Place zucchini in a clean tea towel. Gather ends of tea towel together, then twist and squeeze to remove as much liquid as possible. Transfer zucchini to a large bowl. Add remaining ingredients, season with salt and pepper and mix to combine.
3
Pour mixture into prepared tin and cook for 40–45 minutes, until set in centre when tested with the tip of a small knife. Set aside in tin for 10 minutes, then use the paper lining to lift loaf onto a wire rack to cool slightly. Garnish with extra parsley. Serve sliced.
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