Jump to Recipe

Bacon Egg & Cheese Breakfast Loaf is perfect for a savory breakfast on-the-go. The loaf has bacon and cheese along with hard boiled eggs  cooked in the center for extra protein and presentation.

Bacon egg & cheese breakfast loaf cut open so you can see the hard boiled egg on a board served with blueberries, strawberries and coffee

This is a great way to start the day with a filling breakfast. If you’re a savory breakfast lover like me (I do like pancakes and waffles on occasion) you are going to love this breakfast bread.

A loaf fresh out of the oven cooling on a rack

It’s breakfast in a loaf of bread

With a lot more going on that your average zucchini or banana bread, this Bacon Egg & Cheese Breakfast Loaf will keep you fuller longer because it is loaded with protein and of course with the great taste of bacon you can’t miss out.

A closeup of the sliced loaf showing the bacon bits and hard boiled egg

Perfect for traveling

I bring slices of this loaf with me when I travel because I like to wake up and enjoy a slice with coffee in my room instead of having to rush out to breakfast or overpay for room service. I also send a slice to work with my husband with a fresh coffee and when he is traveling and has an early flight.

A slice of loaf on a white plate with a fork, strawberries, blueberries and a cup of coffee

Great for back to school

While making this loaf, it came to mind that it is back to school time for a lot of us and you could make ahead for the week. If you’re running late as we tend to be until we get back into the routine, send a slice with the kids to eat on the way to school. If you want it warm, just put a slice in the toaster, it warms up beautifully and gets a little crust.

Bacon Egg & Cheese Breakfast Loaf – Step by Step

To a bowl, mix the flour, baking powder and salt

Flour, baking powder and salt mixed in a glass bowl

To a separate bowl, whisk together the eggs, milk and oil.

Eggs, milk and oil whisked in a glass bowl

In small batches, add the wet ingredient to the dry and stir until well mixed.

Wet ingredients are mixed into the dry ingredients

Stir in the chopped bacon.

Chopped baking being stirred into the mix

Stir in the grated cheese.

Grated cheese being stirred into them mix

Pour half of the mix to a buttered, parchment lined loaf pan. Place 3 hard boiled eggs down the center.

Mix in a glass loaf pan with 3 hard boiled eggs

Pour the rest of the mix into the pan to cover the eggs. Smooth the top and baked for 50 minutes or until browned and  a toothpick comes out clean when inserted in the center.

The mix is poured over the eggs and it's ready to bake

 

Options

The choice of cheese is up to you. Any of your favorite cheese that is or can be grated will work just as well. I specified vegetable oil, but any light,  non-flavored oil can be used.

If you’ve tried this Bacon Egg & Cheese Breakfast Loaf or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Whole Wheat Pancakes

Yield: 12

Bacon Egg & Cheese Breakfast Loaf

Loaf is sliced and ready to be served

A delicious, moist baked loaf with bacon and cheese along with hard boiled eggs baked right in the center.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 large eggs
  • Butter, for greasing the loaf pan
  • 1 3/4 cups (240 grams) all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs, room temperature, whisked
  • 2/3 cup (156 ml) whole milk
  • 1/3 cup (78 ml) vegetable oil
  • 2 ounces (56 grams) cooked bacon, chopped
  • 1 cup (50 grams) gruyere cheese, grated

Instructions

  1. Add the 3 eggs to a saucepan and cover with water. Bring the water to a boil and simmer for 2 minutes. Turn off the heat and allow the eggs to sit for 5 minutes. After 5 minutes, add the eggs to cold water. Tap them to crack the shells all over and peel under running water. Dry and set aside.
  2. Grease a loaf pan with  butter. Line with a parchment paper. Preheat oven to 350°F/175°F.
  3. To a large bowl sift the flour, baking powder and salt.
  4. To a separate bowl, add the whisked eggs and whisk in the milk and oil.
  5. Add a little of the wet ingredients to the dry and fold in. Add in batches until well mixed. Stir in the bacon and the cheese.
  6. Pour 1/2 of the batter into the loaf pan. Place the hard boiled eggs down the center of the pan and pour over the rest of the batter so the eggs are covered.
  7. Bake on the center rack of the oven for 50 minutes until a toothpick comes out clean when inserted. All ovens are calibrated differently so time may vary.
  8. Remove from the oven and allow to cool in the pan for 5 minutes. After 5 minutes, use the parchment paper to lift out the loaf and allow to cool for 30 minutes.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 140Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 101mgSodium 356mgCarbohydrates 15gFiber 0gSugar 0gProtein 7g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Culinary Ginger
Cuisine: American / Category: Breakfast
Pouring syrup of a large stack of pancakes surrounded with raspberries and blueberries