Brunch Loaf

At Fitter Food we love a ‘good food on the go’ solution and this is one of them. This a great breakfast, brunch or lunch idea and so easy to make and great for picnics, packed lunches or a commuter breakfast.

Serves: 8

Prep: 10 Minutes

Cook: 45-60 Minutes


  • 10 eggs
  • 1 courgette
  • Handful of spinach chopped
  • 2-3 slices of bacon
  • 2 tablespoons of fresh parsley chopped
  • 2- 3 tablespoons of feta crumbled


  1. Preheat the oven to 180 degrees celsius.
  2. Place the eggs in a large bowl and beat. For a lighter loaf whisk the eggs with an electric whisk until pale and frothy.
  3. Grate the courgette directly into the beaten egg and fold in with a spoon.
  4. Add in the bacon (uncooked) its easiest to use kitchen scissors and simply chop straight into the mixture.
  5. Stir in the fresh parsley and chopped spinach and mix well.
  6. This is optional but if you prefer a lighter loaf add in a teaspoon of bicarbonate of soda.
  7. Line a loaf tin with greaseproof paper or grease with butter/coconut oil and pour in the egg mixture. Crumble the feta cheese over the top of the loaf.
  8. Place in the oven and bake for 40 minutes – 1 hour. Keep checking the middle with a knife (it should come out dry).

Top Top: This is such a versatile  recipe you can experiment with any of your favourite foods and flavour combinations, just a few ideas include: smoked salmon and dill/sun dried tomatoes, olive and garlic/mushroom and spinach