Breakfast Cob Loaf

Submitted by amanda markham

Breakfast Cob Loaf

4 from 2 votes
Serving: 2
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes


  • 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)


  • Slice the top off cob loaf and scoop out insides.
  • Layer baked beans, spinach leaves, bacon, sliced mushrooms, halved cherry tomatoes, eggs (I used 3 full eggs and 2 extra yolks only).
  • Season with salt and pepper. Add grated cheese and top with some fresh parsley.
  • Line SC with baking paper. Place cob inside and cook for 2 hours on high, with a tea towel under lid to stop condensation.

7 thoughts on “Breakfast Cob Loaf”

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

  2. 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.

  3. 5 stars
    Oh my gosh, what can I say but YummmmmmmmO….made this for today’s Sunday brunch, it seriously is so good. Hubby and I completely devoured it 😋

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