Egg & Veggie Stuffed Bread

Egg & Veggie Stuffed Bread

As you can imagine, being registered dietitians and personal trainers, when our friends and family come over for a meal– or any form of entertainment– they expect that we are going to give them delicious food and keep their waistlines in mind (you all know who you are and you are very welcome! ;)).  What most people don’t realize is that for many meals and holidays, when we like to recreate a comfort food that we haven’t made before, the final product we serve isn’t always one that worked out the very first time we tried it.  Yes, we admit that we do at times have flops when we try to recreate the lightened up versions.  Believe it or not, some of the ones you’ve told us you absolutely love like our Skinny Mac & Cheese, our Skinny Fried Rice and our lightened- up Apple Pie  didn’t start as winners! However, this Egg & Veggie Stuffed Bread was a hit right out of the gate!
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Perfect for the Superbowl and as an appetizer at any soiree, this dish is comfort food at its finest. Crispy on the outside and savory and luscious with crunchy vegetables and gooey cheese on the inside, you’d never guess each serving has only 154 calories so you and your guests can indulge without guilt! No matter what your team’s colors are, you’ll score points from everyone with this colorful veggie and egg stuffed bread appetizer.

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Egg & Veggie Stuffed Bread

Serves 10

Ingredients:

• 1 – 16″ loaf of multi grain french bread (16 oz- down to 12 oz after removing some of the inside)
• 5 large eggs (We use Eggland’s Best eggs because they’re the only eggs with the freshest taste and more nutrients, like 4X as much Vitamin D as other eggs.)
• 1/3 cup reduced fat evaporated milk
• 1/8 tsp kosher salt
• 1/8 tsp fresh ground pepper
• 1 cup shredded low fat sharp cheddar
• 1/2 cup diced sweet red, yellow or orange pepper (or 4 mini peppers)
• 1 cup leeks, sliced thinly (from 1 leek – light green part only. Slice in half lengthwise – wash well! and slice across into thin slices.)
• 1 cup broccoli (from 1 small stalk – tough end cut off, and rest of stem and head cut into 1/2-inch pieces)
Directions:
1. Preheat oven to 350 degrees.
2. Cutting the bread lengthwise, make a long, deep V into the bread, to about 1-inch from the bottom, and remove about 1/4 of the inside of the loaf. Reserve for homemade bread crumbs.
3. In a large mixing bowl, combine eggs, evaporated milk, salt and pepper, and whisk well. Add cheese and stir to combine.
4. Add vegetables to the egg mixture, and stir well to combine.
5. Place the bread loaf on a large sheet of foil, on a baking sheet, and spoon /pour egg and veggie mixture into the loaf.
6. Cover lightly with foil, and bake for 30 minutes, or until filling is firm in the middle.
7. Remove from oven and allow to slightly cool for about 5 minutes. Cut into 1 1/2- inch slices and serve warm. Enjoy!

Nutrition Information per serving:
154 Calories, 19 g carbohydrate, 4 g fat, 11 g protein, 350 mg sodium, 2 g fiber

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The Nutrition Twins work with Eggland’s Best to help people eat nutritious foods.

Egg & Veggie Stuffed Bread
 
Author:
Serves: 10
Ingredients
  • 1 - 16" loaf of multi grain french bread (16 oz- down to 12 oz after removing some of the inside)
  • 5 large eggs (We use Eggland’s Best eggs because they’re the only eggs with the freshest taste and more nutrients, like 4X as much Vitamin D as other eggs.)
  • ⅓ cup reduced fat evaporated milk
  • ⅛ tsp kosher salt
  • ⅛ tsp fresh ground pepper
  • 1 cup shredded low fat sharp cheddar
  • ½ cup diced sweet red, yellow or orange pepper (or 4 mini peppers)
  • 1 cup leeks, sliced thinly (from 1 leek - light green part only. Slice in half lengthwise - wash well! and slice across into thin slices.)
  • 1 cup broccoli (from 1 small stalk - tough end cut off, and rest of stem and head cut into ½-inch pieces)
Instructions
  1. Preheat oven to 350 degrees.
  2. Cutting the bread lengthwise, make a long, deep V into the bread, to about 1-inch from the bottom, and remove about ¼ of the inside of the loaf. Reserve for homemade bread crumbs.
  3. In a large mixing bowl, combine eggs, evaporated milk, salt and pepper, and whisk well. Add cheese and stir to combine.
  4. Add vegetables to the egg mixture, and stir well to combine.
  5. Place the bread loaf on a large sheet of foil, on a baking sheet, and spoon /pour egg and veggie mixture into the loaf.
  6. Cover lightly with foil, and bake for 30 minutes, or until filling is firm in the middle.
  7. Remove from oven and allow to slightly cool. Cut into 1½- inch slices and serve warm. Enjoy!
Nutrition Information
Serving size: 1 servings Calories: 154 Fat: 4 g Carbohydrates: 19 g Sodium: 350 mg Fiber: 2g Protein: 11 g

 

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