Ingredients
For the Quick Cheese Egg Bread:
- 3 large Nellie’s Free Range Eggs
- 1 cup plain Greek yogurt
- 1 tsp Dijon mustard
- ¼ cup Nellie’s Grass Fed Unsalted Butter, melted
- 1½ cups (200 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 1½ cups (130 g) shredded cheddar cheese
- ⅔ cup (50 g) shredded Parmesan cheese
Servings: 8
Amount Per Serving
- Calories 280
- Fat Cal. 153
- Total Fat 17g (22% DV)
- Sat. Fat 9g (45% DV)
- Trans Fat 0g
- Cholest. 110mg (37% DV)
- Sodium 520mg (23% DV)
- Total Carb. 19g (7% DV)
- Fiber 1g (2% DV)
- Sugars 0g
- Protein 13g
- Calcium (20% DV)
- Iron (2% DV)
- Vitamin D (2% DV)
- Potassium (4% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yields: 1 loaf
Ingredients
For the Quick Cheese Egg Bread:
- 3 large Nellie’s Free Range Eggs
- 1 cup plain Greek yogurt
- 1 tsp Dijon mustard
- ¼ cup Nellie’s Grass Fed Unsalted Butter, melted
- 1½ cups (200 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 1½ cups (130 g) shredded cheddar cheese
- ⅔ cup (50 g) shredded Parmesan cheese
Servings: 8
Amount Per Serving
- Calories 280
- Fat Cal. 153
- Total Fat 17g (22% DV)
- Sat. Fat 9g (45% DV)
- Trans Fat 0g
- Cholest. 110mg (37% DV)
- Sodium 520mg (23% DV)
- Total Carb. 19g (7% DV)
- Fiber 1g (2% DV)
- Sugars 0g
- Protein 13g
- Calcium (20% DV)
- Iron (2% DV)
- Vitamin D (2% DV)
- Potassium (4% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
The perfect snack to keep you fueled on your next outdoor adventure!
Even when it’s chilly outside, we're all about finding ways to get outdoors together! This quick cheese egg bread, is the perfect snack to keep you fueled. Whether it’s a beach day, a hike, or just a quick family outing, it’s easy to grab and go. Life’s always better outside—just like it is for our hens!
To make the quick cheese egg bread:
- Preheat the oven to 350°F and position the rack in the middle. Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk the Nellie’s Free Range eggs, yogurt, melted Nellie’s Grass Fed butter, and Dijon mustard until smooth and well combined.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper.
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined.
- Gently fold in the shredded cheddar cheese and Parmesan cheese until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Freezing Tips:
Let the loaf cool completely and then slice the bread. Place a small piece of parchment paper between each slice to prevent sticking. Place the bread into a freezer-safe bag and squeeze out as much air as possible. Freeze for up to 2 months.
ReheatingTips:
Remove a slice from the freezer. Place it directly on a dry, preheated skillet over medium heat. Toast each side, until golden brown and heated through.
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