Savory Bacon Cheese Breakfast Bread

makes one 8x4 loaf
recipe can be easily doubled
[printable recipe]

1 cup flour
1 ¼  teaspoons baking powder
½ teaspoon salt
¼ cup diced red peppers
¼ cup scallions, finely chopped
4 ounces butter, softened, plus additional for buttering loaf pan
2 teaspoons whole grain mustard
5 eggs, room temperature
6 slices cooked bacon, chopped into ¼ inch pieces
1 ½ cups grated white Cheddar cheese (about 3 ounces)

Butter one 8x4 loaf pan. Set aside.
Preheat oven to 375 degrees F.

In a small bowl, whisk together the flour, baking powder, and salt. Add the red peppers and scallions, and stir to combine.

In a large bowl, whisk together butter and mustard.  Add eggs and whisk until thoroughly incorporated. Add half of the flour mixture to the egg mixture and mix just till blended. Stir in bacon and shredded cheese. Add remaining flour, and stir until combined, being careful not to over mix.

Pour into prepared loaf pan. Bake for 30 - 35 minutes.

Allow to cool in the pan for 10 minutes before turning out onto a cooling rack. Serve warm or at room temperature.



Nezrite said...

This is almost like the base for Rocket Baby Bakery's weekend muffins with a soft-boiled egg baked in. Must try!

Lo said...

Hey! We never made that connection, but it's quite possible we were subconsciously inspired. After all, we LOVE Rocket Baby!

The Short (dis)Order Cook said...

Love the idea of a savory quick bread. It's a perfect carry-along meal. You don't even have to make a sandwich since it's all self contained. Too bad that NY also isn't providing warm sunny places to carry it.

Unknown said...

This looks delicious! If I wanted to make muffins with this recipe instead of a loaf would there be any modifications?

Lo said...

Alyssa - This is a pretty flexible bread recipe. We haven't tried making it into muffins, but reducing the baking time would be the only thing I would do if baking in muffin tins.

Let us know how they turn out!