Cheesy Beans Crumpet Bake
How about making a savoury bread and butter pudding (using crumpets instead of bread) that soak up the eggy mixture perfectly. Layered with the classic combination of beans and cheese takes this recipe to a whole new level!
To feed more people, simply double up the ingredients and find yourself a larger baking dish - its that simple! A great way to feed a hungry crowd for breakfast, lunch or light dinner.
Prep: 5 mins | Cook: 20 mins
Serves 4 people
Ingredients
- 6 thick crumpets
- 3 large FREE eggs
- 100ml milk
- Sea salt & cracked black pepper
- 1/2 tin of baked beans (serve the remainder on the side if desired)
- 100g grated cheese
- TO SERVE
- Worcestershire sauce, optional
Method
- Preheat oven to 200C/180C fan/gas 6. Cut the crumpets in half half and place cut-side down in a the prepared baking dish.
- In a jug, whisk together the eggs, milk and 50g cheese before seasoning with a little salt and pepper. Pour the egg mixture over the crumpets and allow to soak for 10 minutes.
- Once the majority of the egg mixture has been absorbed, spoon over the beans before sprinkling over the remaining cheese.
- Place the dish in the oven to cook for 20 - 25 minutes until the cheese and beans are bubbling and the crumpets are golden.
- Remove from the oven, sprinkle over the Worcestershire sauce, if using, and serve straight to the table alongside the remaining baked beans if desired.
