Name: Clean Eating Breakfast Bread – Easy and Nutrient-Packed
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 cup steamed broccoli (drained and chopped); 1 ½ cups raw spinach; 2 large eggs; ½ cup Greek yogurt or plant-based yogurt; ¼ cup olive oil; 1 ½ cups whole wheat flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; Optional: ½ tsp garlic powder, ½ tsp onion powder; 2 tbsp pumpkin seeds (for topping); 1 tbsp sesame seeds (for topping)

Clean Eating Breakfast Bread – Easy and Nutrient-Packed

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A nutrient-packed green loaf made with broccoli, spinach, and whole wheat flour. Topped with seeds and perfect for clean breakfasts or diabetic-friendly meals.

Author: Maya Lawson
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 10 slices 1x

Ingredients

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1 cup steamed broccoli (drained and chopped)
1 ½ cups raw spinach
2 large eggs
½ cup Greek yogurt or plant-based yogurt
¼ cup olive oil
1 ½ cups whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Optional: ½ tsp garlic powder, ½ tsp onion powder
2 tbsp pumpkin seeds (for topping)
1 tbsp sesame seeds (for topping)

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Instructions

Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
Blend spinach, broccoli, olive oil, and yogurt until smooth.
In a separate bowl, mix flour, baking powder, baking soda, salt, and optional spices.
Add eggs to the green mixture and whisk.
Pour wet mixture into dry and stir until combined.
Pour into loaf pan and top with seeds.
Bake for 45–50 minutes or until toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to wire rack.

Notes

Substitute broccoli with zucchini or kale.
Use flax eggs for a vegan version.
Keeps 5 days in fridge or 2 months frozen.

Find it online: https://5dailyrecipes.com/clean-eating-breakfast-bread/