Egg & Veggie Stuffed Bread
Serves: 10
  • 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)
  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
Recipe by Nutrition Twins at