Egg Loaf

Egg Loaf
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 138.3
  • Total Fat: 4.1 g
  • Cholesterol: 126.4 mg
  • Sodium: 304.3 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 18.8 g

View full nutritional breakdown of Egg Loaf calories by ingredient
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Low cal, filling, high protein, grab'n'go breakfast Low cal, filling, high protein, grab'n'go breakfast
Number of Servings: 6


    2t reduced fat tub margarine (e.g. 10g GV Cardio Light Spread)

    4 whole eggs (205g)
    2c. egg whites (453g)
    16oz carton Egg Beaters Original (453 g)

    18g grated carrots
    66g diced onion
    149g broccoli
    253g spinach


    Equipment: mini loaf pan, whisk, knife, cutting board bowl, spatula, digital scale (optional), plastic bag or parchment paper


I'm just guessing at the prep and cook time. I know I cooked them over an hour.

It's been over five hours, and I'm not hungry!


Grease the six mini loaf wells with the margarine.

Whisk the eggs, egg whites, and egg beaters thoroughly. The amounts are what I had leftover in eggs for the week, egg whites from some recipes that called for yolks only, and egg beaters to supplement.

Turn your oven to 400F.

Pour a little bit of the egg mixture in the bottom of each mini loaf well. Distribute your veggies amongst the mini loaf wells. Of the ones I used, spinach was the best. Carrots didn't taste very good. Broccoli and onion kinda slid out as you ate it, but spinach actually became part of the loaf.

Fill wells with egg mixture to the brim. Salt/pepper the tops of the loaves.

Cook for over an hour.

Let cool thoroughly before you remove from pan. Run a knife around the edge and use a spatula to leverage the loaf out.

Serving Size: 1/6th recipe or 1 mini loaf

Number of Servings: 6

Recipe submitted by SparkPeople user TINAIGNATIEV.

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