Toad in the Hole Breakfast Bake
Bring a traditional comfort food to your breakfast table with this hearty and crowd-pleasing Toad in the Hole Breakfast Bake. Perfectly seasoned breakfast sausages are nestled in a fluffy golden Yorkshire pudding-inspired batter, then topped with runny baked eggs for a satisfying combination of textures and flavors. Easy to prepare in just 15 minutes and ready in under an hour, this all-in-one dish is ideal for weekend brunches or casual gatherings. A drizzle of melted butter ensures rich flavor, while a sprinkle of fresh parsley adds a finishing touch of brightness. Whether you're feeding the whole family or treating yourself to a cozy breakfast, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 8 pieces Breakfast sausages
- 1 cup All-purpose flour
- 1 cup Whole milk
- 2 eggs Large eggs (for batter)
- 4 eggs Large eggs (for topping)
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Place the breakfast sausages in a 9x13-inch baking dish and drizzle with the vegetable oil. Toss to coat evenly.
Bake the sausages in the preheated oven for 10 minutes, turning them halfway through, until they begin to brown but aren't fully cooked.
While the sausages are cooking, prepare the batter. In a medium bowl, whisk together the flour, whole milk, 2 large eggs, salt, and black pepper until smooth and lump-free. Let the batter rest for 5 minutes.
Remove the baking dish with the sausages from the oven and add the unsalted butter to the dish. Let it melt completely, tilting the dish to coat the bottom evenly with butter and oil.
Quickly pour the batter over the sausages, ensuring they are evenly distributed in the dish.
Return the dish to the oven and bake for 20 minutes, or until the batter is golden and puffed.
Carefully remove the dish from the oven and crack 4 large eggs over the top of the baked batter and sausages. Space the eggs evenly across the dish.
Return the dish to the oven and bake for an additional 5-6 minutes, or until the egg whites are set and the yolks are still slightly runny (or to your desired doneness).
Remove from the oven and let rest for 2-3 minutes. Garnish with chopped parsley, if desired, before serving.
Slice into portions and serve warm. Enjoy your delicious Toad in the Hole Breakfast Bake!
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 1441 mg | 480% | |
| Sodium | 4580 mg | 199% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 15.0 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 636 mg | 49% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1734 mg | 37% | |
*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.
