Sweet Breakfast Slice

Preparation time: 10 minutes | Cooking time: 1 hour (plus cooling time) | Serves: 8

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  • 3 eggs
  • 200g light cottage cheese
  • 1 cup light milk
  • ½ cup light sour cream
  • ½ cup coconut sugar
  • 25g butter, melted
  • 100g light cream cheese
  • 1 tbs vanilla extract
  • ½ tsp salt
  • ¼ cup sultanas
  • 1 packet Slendier Noodle Style
  • natural yoghurt, to serve
  • raw honey, to serve


  • ½ cup rolled oats
  • ¼ cup pepitas
  • ¼ cup chopped walnuts
  • ¼ tsp cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger


  1. Preheat oven to 180ºC.
  2. Place eggs, cottage cheese, milk, sour cream, coconut sugar, butter, cream cheese, vanilla and salt into a food processor and process until smooth. Transfer the mixture to a large mixing bowl and stir in the sultanas.
  3. Prepare the Slendier Noodle Style according to the directions on the packet. Pat dry between layers of paper towel.
  4. Add drained noodles to the egg mixture and mix well to combine.
  5. Spray a 20cm x 20cm slice pan with canola oil. Carefully pour the noodle mixture into the pan and level the surface with a spatula.
  6. Place all the topping ingredients into a medium bowl and mix well to combine.
  7. Sprinkle the topping evenly over the surface of the noodle mixture. Place in the preheated oven and bake until the egg mixture is set and the top is golden brown, about 45 minutes.
  8. Allow to rest for at least 20 minutes after coming out of the oven then slice. You can also let it cool overnight in the fridge.
  9. Serve warm or cold with a spoonful of natural yoghurt drizzled with honey.

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