Savory breakfast loaf
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Canadian bacon, trimmed of all fat and very finely diced |
| 1 | teaspoon | Olive oil |
| 1 | each | Yellow, orange and red bell peppers, cored, seeded, and finely diced |
| ½ | cup | Finely chopped onion |
| 1 | cup | Fresh corn kernals |
| 1 | tablespoon | Chopped fresh thyme |
| 1 | tablespoon | Finely chopped fresh sage |
| 1 | tablespoon | Finely chopped fresh summer savory or tarragon |
| ½ | cup | Finely chopped Ital. parsley |
| ½ | teaspoon | Salt |
| 2 | cups | Flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | pinch | Cayenne pepper |
| ¾ | cup | Lowfat buttermilk |
| 1 | each | Egg, lightly beaten |
| ¼ | cup | Hand grated parmesan cheese |
Directions
Preheat the oven to 375. Lightly spray or wipe an 8X11, 2 qt. baking dish with vegetable oil. In a large skillet, cook the bacon for 5 minutes, until lightly browned. Add the olive oil, peppers, and onions. Saute until soft, about 7 minutes. Stir in the corn, thyme, sage, savory, parsley, and salt. Set aside. In a large bowl, sift together the flour, baking powder, baking soda, and cayenne. Slowly whisk in the buttermilk and egg until just combined. Fold in the vegetables and spread the dough in the prepared pan. Place in the oven and bake for 15 minutes. Sprinkle the top with cheese and bake for another 20-25 minutes until a toothpick comes out clean. Remove from oven and place the dish on a wire rack to cool. remove the loaf from pan, divide down the center and cut into ¼" slices.
Per slice: 67 calories, 11g carb., 3g protein, 10mg chol., 1g/18% fat.
Source: Great Good Food; Julee Rosso Posted by: Carolyn Shaw Submitted By CAROLYN SHAW On 09-29-94