Breakfast Cob Loaf

Breakfast Cob Loaf

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September 8, 2014

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 2-4


1 large cob loaf

Half tin baked beans

Baby spinach leaves

3-4 rashes rindless shortcut bacon

sliced mushrooms

Cherry tomatoes

4-5 eggs

Grated cheese

Salt & pepper

Parsley (optional)


1Slice the top off cob loaf and scoop out insides.

2Layer baked beans, spinach leaves, bacon, sliced mushrooms, halved cherry tomatoes, eggs (I used 3 full eggs and 2 extra yolks only).

3Season with salt and pepper. Add grated cheese and top with some fresh parsley.

4Line SC with baking paper. Place cob inside and cook for 2 hours on high, with a tea towel under lid to stop condensation.

Submitted by amanda markham


5 Reviews


May 21, 2022

What a brilliant way to make an easy breakfast for four! The whites of the eggs weren’t fully cooked so I will cook the dish a little longer next time.

Laura Ritchie

May 26, 2019

I forgot the rating on my last submit for this recipe

Laura Ritchie

May 26, 2019

Cooked up well. Crust nice and crispy. Just needed to cook for a bit longer as whites of egg were not quite cooked

You could do either but I believe original recipe refers to them whole when they go in 🙂


July 20, 2018

Do you scramble the eggs before adding them? Or just crack them into the cob loaf?

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