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Eggy Meat and Veggie Loaf

Quick and easy eggy meat and veggie loaf is great for days you don’t know what you want to make. Serve with a veggie side and this is full meal. I served with balsamic broccoli.


1 loaf multigrain loaf

1 tbsp olive oil

1 onion finely chopped

1 chopped bell pepper

1 tbsp minced garlic

1 ½ cups cooked chicken chopped 1 inch thick

3 large eggs

½ milk

1 tsp salt

1 cup shredded cheddar


  1. Preheat oven to 380˚F and line a large baking sheet with foil, enough to cover loaf

  2. Cut the tops off of the loaf and scoop out the soft insides

  3. Heat oil in large skillet, add onions, bell pepper and garlic and sauté for 3 minutes

  4. Add chicken and sauté for a five minutes on medium high

  5. Let cool for 5 minutes

  6. In a large bowl, whisk together eggs, milk, salt and pepper and pour into loaf

  7. Place on foil and wrap to cover the loaf

  8. Bake until eggs are puffy and set in center, about 30 minutes

  9. Sprinkle shredded cheese onto loaf and broil until melted and golden

  10. Let sit for 10 minutes before slicing


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