Lupin breakfast loaf
I've been experimenting on different ways to use our Savoury Lupin Muffin Mix. I was wanting something that is not only gluten free but also dairy free. Something to make eating breakfast on the run easy & it still being delicious.
So, I made a couple of little tweaks to create a scrumptious breakfast loaf. You can find the recipe below.
YOU WILL NEED
200g Savoury Lupin Muffin mix (half a pack)
200g grated zucchini
2 eggs
1/2 cup grated cheese
35ml olive oil
1/2 cup milk
1 brown onion - diced
2 rashers bacon - diced(optional)
Extra oil for frying
NOW WHIP IT UP
Preheat oven to 180°C
Line loaf tin with baking paper
In a small fry-pan, heat extra oil & cook off onion & bacon, until onion is clear & bacon has browned
In a medium sized bowl, lightly beat eggs
Add zucchini, oil, milk, cheese, cooled bacon & onion mix & stir to combine
Pour in savoury muffin mix & stir well
Once mixture is well combined, pour into prepared loaf pan
Place in oven & bake for approx 30 minutes until golden brown & a skewer inserted into the loaf comes out clean
Cool in pan for 15 minutes before turning onto a wire cooling rack
Devour slices warmed in the frypan with eggs, tomatoes & some wilted spinach or avocado
Or just lather with butter & enjoy