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Brekky Slice

Here's one for all you 'I don't have time for breakfast' people out there! This slice ticks all the nutritional boxes for a balanced brekky, containing carbs, healthy fats and protein. It's quick and easy to make ahead, as well as being very versatile - don't just limit it to breakfast!

Use this recipe as a base and add in whatever veggies you have on hand, you could also add tinned fish or shredded chicken for an extra protein boost....Maybe even some bacon!



Serves 4-6

Gluten free, dairy free*


  • 6 eggs

  • 1 cup cooked brown rice

  • 1 carrot, grated

  • 1 cup broccoli florets

  • 1/2 cup sliced mushrooms

  • Handful of chopped silverbeet or spinach

  • Parsley or other herbs of choice

  • 1/2 cup cottage cheese*

  • Salt and pepper


  • Preheat oven to 180 degrees and grease and line a baking tin (mine was 8x8 inches).

  • Whisk eggs, salt and pepper together in a large bowl.

  • Stir rice, veggies and herbs into the egg mixture.

  • Pour mixture into the prepared tin.

  • Spoon dollops of cottage cheese onto the top, gently pressing down into the mixture. Crack some pepper over the top.

  • Bake for 35-45 minutes, until slice is set in the middle (no wobble) and is browned on top.

  • Slice and keep in the refrigerator for an easy brekkie to grab on the go in the morning!


To make dairy free, omit cottage cheese.

If I was having this alone for breakfast, the recipe would serve 4. I would also add another source of protein (especially if omitting the cottage cheese), maybe some tinned salmon or shredded chicken and maybe include a little potato or kumara to up the carbs!

This recipe is a really handy meal prep option for busy weeks too, an easy base for lunch or dinner. We had it as a quick Friday night dinner with a side of bacon, tomatoes and avo - it was delish! It would also make a great packed lunch option with a piece of fruit and maybe a handful of nuts.

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