Lupin breakfast loaf – My Provincial Kitchen

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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


Gluten free, dairy free, Lupin savoury breakfast loaf, served on a blue plate with scrambled eggs and cooked tomatoes

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