If you’re feeling lost with serving the same old breakfast week in, week out, recipe book author Emily Scott has taken her fans by storm with an inventive take on classic brekkie ingredients. The brains behind the recipe book and social media account ‘What I Ate For Breakfast’ shared an indulgent breakfast loaf recipe full of beans, bacon, eggs, hash browns and sausages..
Emily has taken the breakfast game to a new level, creating a ‘loaf’ entirely out of your fave full English ingredients. What’s even better is that the whole recipe can be made in an air fryer.
She shared the recipe with her Instagram followers back in March, leaving them ‘hungry’. In the post, she wrote: “ALL DAY BREAKFAST LOAF. What’s that you say, another breakfast loaf? Oh yes!
“This is my all day breakfast loaf, which has a sausage, baked bean, hash brown and egg filling, all wrapped in crispy, streaky bacon. A showstopper breakfast or brunch for the Easter weekend, this is perfect for feeding a crowd or for keeping in the fridge and slicing as you need it.
“You can switch up any of the fillings too – try adding cooked mushrooms, tomatoes, black pudding, even a layer of toast or fried bread could work!”
Emily’s video has been viewed over a whopping 2.2 million times, racking up 21,700 likes and 414 comments. Her followers praised the invention, dubbing the creation a “showstopper”.
@my_favourites_food said: “What an absolute showstopper!!!”
@allaboutthetastebelfast agreed: “That IS a showstopper!!”
@archie_bakes suggested, “Oooh, sliced up in a sandwich,” while @reinventing_rhi_ commented, “You never fail to make me hungry.”
@chopchopems said: “Would you look at that, what a feast for the eyes…and tummy!”
So if you’re looking for some new breakfast inspiration to try out on the weekend, this is what you need to know.
Air fryer all day breakfast loaf
Ingredients
- Enough streaky bacon rashers to cover a 900g loaf tin
- 6 pork (or veggie) sausages
- 220g baked beans
- 14 hash brown bites
- 4 eggs, scrambled
Method
Grease a loaf tin – Emily’s was 900g – and then it line with streaky bacon, making sure the rashers are overlapping each other and overhanging the edges.
Squeeze the meat out of the casing of six sausages. Press half of the sausage meat into the loaf tin.
Spoon over one small tin of baked beans. Follow this by adding a layer of cooked hash brown, either bites or regular-sized hash browns.
Then spoon over a layer of scrambled eggs. Add the remaining sausage meat on top and press down neatly. Fold over the bacon rashers to cover the sausage meat, tucking in any excess.
Either air fry at 180℃ or oven bake at 180℃ fan/200℃ for between 40 and 45 minutes or until the sausage meat is completely cooked through.
Emil recommended removing the breakfast loaf from the tin for the last ten minutes of cooking and turning upside down, making sure that all of the bacon crisps up on all sides.
Serve and enjoy!