High Protein Toad in the Hole
Transform a classic comfort food into a nutritious, protein-packed dish with this High Protein Toad in the Hole recipe! Perfectly browned lean chicken or turkey sausages are nestled in a light, fluffy batter made with a wholesome blend of egg whites, oat flour, and whey protein powder, creating a high-protein twist on the British favorite. Enhanced with unsweetened almond milk and seasoned with simple yet flavorful spices like black pepper and parsley, it’s a hearty meal that’s both satisfying and healthy. With just 15 minutes of prep and a quick bake to golden perfection, this dish is ideal for busy weeknights or weekend brunches. Serve warm and enjoy the crispy edges paired with juicy sausages—comfort food, reimagined.
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Recipe Information
Ingredients
- 6 pieces lean chicken or turkey sausages
- 6 large egg whites
- 2 large whole eggs
- 240 ml unsweetened almond milk (or your choice of milk)
- 120 g oat flour (gluten-free if needed)
- 30 g whey protein powder (unflavored or savory)
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 220°C (425°F). Place a rectangular baking dish (approximately 9x13 inches) in the oven to heat.
While the oven preheats, prepare the batter. In a mixing bowl, whisk together the egg whites, whole eggs, almond milk, oat flour, whey protein powder, baking powder, salt, and black pepper until smooth and lump-free. Set aside.
On a stovetop, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sausages and cook for 5-6 minutes, turning occasionally, until browned on all sides (they don't need to be fully cooked; they will finish cooking in the oven).
Carefully remove the hot baking dish from the oven and immediately pour in the remaining 1 tablespoon of olive oil, spreading it evenly across the bottom of the dish.
Quickly arrange the browned sausages in the hot dish, spacing them evenly. Immediately pour the batter over the sausages, ensuring they are mostly submerged but still visible at the surface.
Place the dish back in the oven and bake for 25-30 minutes, or until the batter is puffed up and golden brown. Avoid opening the oven to keep the dish from deflating.
Remove the Toad in the Hole from the oven and let it rest for 2-3 minutes. Garnish with freshly chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 5328 mg | 232% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 4.2 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 818 mg | 63% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2505 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
