Breakfast Cob Loaf

Submitted by amanda markham

Breakfast Cob Loaf

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Serving: 2
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins

Ingredients
 

  • 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)

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

5 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.

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