Veggie and Egg Stuffed Bread
3 mins read

Veggie and Egg Stuffed Bread

Every year right before the Superbowl we feel the pressure. You may be wondering why we, as registered dietitians and personal trainers would feel anxious before the big game, especially given that our team hasn’t been in it for years (you’ll do it one of these days Redskins! :)). But the truth is, we don’t want to load our kids up with greasy, fatty appetizers that leave them tired, grumpy and moody—and our friends and family who come over rely on us and trust us to serve delicious, waistline-friendly food. So no doubt about it, the pressure is on to deliver something that pleases all!

This year, we are breathing a sigh of relief! Often, we have to test drive a recipe that we’ve created by lightening up a traditional calorie-packed, belt-bursting recipe, but this year, first time we made it, it was one and done! The 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.

Veggie & Egg 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.)
• 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)

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


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

Leave a Reply