Looking for something warm and savoury to add to your morning meal? This is just the ticket
Instead of making yourself toast with regular sliced pan in the morning, why not elevate the experience by whipping up this super easy ham and cheese breakfast loaf recipe from Flahavan’s?
Servings: 1 loaf (about 12 slices)
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Ingredients:
Sunflower oil, for greasing
500g natural yoghurt
100ml milk
2 tbsp olive oil
2 tbsp pumpkin seeds, plus extra for sprinkling
2 tsp bicarbonate of soda
200g porridge oats
200g Oat Bran
70g Cooked Irish Ham
70g Vintage Irish Cheddar
100g Savoy Cabbage, shredded
Method:
- Preheat the oven to 200°C. Grease a 1lb loaf tin with parchment paper, then grease again.
- In a large bowl, combine the Oat Bran, oats, yoghurt, milk, olive oil, seeds, and bicarbonate of soda. Mix everything until well blended. Chop up the ham, cheese and cabbage into small bite-sized pieces and mix into the oatbran batter.
- Spoon the mixture into the prepared loaf tin, spreading the top level. Scatter a handful of seeds on top. Bake for 45 minutes or until the loaf turns golden brown and a skewer inserted comes out clean.
- Remove the loaf from the tin and place it back in the oven, directly on the shelf, for another 5 minutes to dry out the crust. Serve warm with butter, if desired.
Top tip – Slice and freeze the bread, then one slice can be popped in the toaster for a quick breakfast on the go!
