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Savory Breakfast Loaf 


1/4 pound Canadian bacon, trimmed of fat and very finely diced
1 egg, lightly beaten 
2 cups all-purpose flour 
1 yellow bell pepper, cored, seeded, and finely diced 
1 red bell pepper, cored, seeded, and finely diced 
1 orange bell pepper, cored, seeded, and finely diced 
1/2 cup finely chopped onion 
1 cup fresh corn kernels 
3/4 cup low fat buttermilk 
1/4 cup hand-grated Parmesan 
1 tablespoon chopped fresh thyme 
1 tablespoon finely chopped fresh sage 
1 tablespoon finely chopped fresh summer savory or tarragon 
1/2 cup finely chopped fresh Italian parsley 
1 tablespoon baking powder 
1 teaspoon baking soda 
1 teaspoon olive oil 
Pinch cayenne 
1/2 teaspoon salt

Serves 24


  1. Preheat the oven to 375°. Lightly spray or wipe an 8 x 11 inch, 2-quart baking dish with vegetable oil.

  2. In a large skillet, cook the bacon for 5 minutes, until lightly browned.

  3. Add the olive oil, all the peppers, and onion. Sauté until soft, about 7 minutes.

  4. Stir in the corn, thyme, sage, savory, parsley, and salt. Set aside.

  5. 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 into the prepared pan.

  6. Place in the oven and bake for 15 minutes. Sprinkle the top with the cheese and bake for another 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

  7. Remove from the oven and place the dish on a wire rack to cool.

  8. Remove the loaf from the pan, divide down the center, and cut into 1/4-inch slices.

Nutritional Information

Calories: 67 
Carbohydrate: 11g 
Protein: 3g 
Cholesterol: 10mg 
Fat: 1g
Calories from fat: 18%

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