Steam-Baked Vegetarian Egg Loaf

Carlene Thomas RDN
Carlene Thomas RDN
October 7, 2021
This sliceable egg bake is a fun addition to your breakfast rotation. You can easily swap out the types of veggies included or even add bacon or sausage. The steam function of the Anova Precision Oven keeps this egg dish from drying out.
Prep Time
Cook Time
Steam-Baked Vegetarian Egg Loaf
4.5 (8)
1 cup
all-purpose flour
1.75 tsp
baking powder
¾ tsp
kosher salt
½ cup
roughly chopped asparagus
⅓ cup
finely chopped red bell pepper
¼ cup
sliced scallions
5 large
eggs, at room temperature
3 Tbsp
unsalted butter, melted and cooled
1 Tbsp
Dijon mustard
1 cup
grated white cheddar cheese
½ cup
finely grated Parmesan cheese

1. Preheat the Oven and Prepare Pan

Grease an 8 1/2- by 4 1/2-inch loaf pan with nonstick oil spray.
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear

2. Mix Dry Ingredients

Whisk the flour, baking powder, and salt together in a medium bowl.
Mix Dry Ingredients

3. Add Vegetables

Add the asparagus, pepper, and scallions to the flour mixture and toss to coat.
Add Vegetables

4. Mix Wet Ingredients

In a separate large bowl, whisk together the eggs, butter, and mustard until smooth.
Mix Wet Ingredients

5. Combine Wet and Dry

Add half of the flour-vegetable mixture to the egg mixture. Stir to combine.
Combine Wet and Dry

6. Add Cheese

Add both cheeses to the egg mixture and stir to combine.
Add Cheese

7. Add Remaining Flour Mixture

Add the remaining flour mixture to the egg mixture. Stir to combine.
Add Remaining Flour Mixture

8. Add to Pan

Transfer the egg mixture to the prepared pan. Use a spatula to spread in an even layer and smooth the top.
Add to Pan

9. Bake

Transfer to the oven and bake until golden brown, about 50 minutes.
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear
00:50 Timer

10. Cool and Serve

Let cool for 10 minutes before slicing and serving. For an extra tasty snack, toast in a cast iron skillet with butter.
Cool and Serve
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