Quick and Easy Breakfast Toad in a Hole
Start your morning with a quick and easy twist on a classic British favorite with my Quick Breakfast Toad in a Hole. Fluffy, golden Yorkshire pudding baked up around savory breakfast sausages, it's comfort food at its finest! Drizzle with maple syrup or traditional onion gravy - both are delicious choices!
Servings: 4 servings
Calories: 357kcal
Equipment
- Mini cast iron pan
- Baking dish
Ingredients
Original Toad in a Hole
- 3 large eggs
- 1 cup milk
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- ½ teaspoon kosher salt If using salted butter, skip added salt
- 2 tablespoons oil high smoke point such as peanut or avocado
- 8 breakfast sausages large ones are best
“Almost” Full English Toad in a Hole
- 8 breakfast sausages
- 4 slices bacon thin is best
- 8 mushrooms white button or cremini
- 12 to 16 small tomatoes on the vine if possible
- Salt and pepper to taste
Instructions
- In a measuring cup with a spout, or a medium bowl, whisk together your eggs, milk, salt, and pepper, then drizzle in a couple of tablespoons of melted butter.
- Add all-purpose flour and kosher salt and whisk until fully combined, with no lumps. Let batter rest for at least 30 minutes, up to overnight.
- If refrigerated, let batter come to room temperature before baking.
- Turn oven to 425°F and place pans in to preheat.
- Add 1 teaspoon of oil to each pan and place back into oven for 5 minutes to preheat.
For traditional Toad in a Hole:
- Remove the pans from the oven and add two sausages to each pan and place back in the oven for five minutes.
- Remove pans from the oven and flip over each sausage. Give the batter a quick whisk, then pour it into each pan, going around the sausages.
- Place the pans back into the oven and bake for 20 to 25 minutes, without opening the oven door or until the batter is puffy and golden brown.
For “Almost Full English”:
- Cut bacon strips in half and wrap one piece around each sausage, in a spiral.
- Add the bacon wrapped sausages to the hot pans and place back in the oven for five minutes.
- Remove from the oven and flip over each sausage. Add two mushrooms and a few tomatoes to each pan and place back in the oven for five more minutes.
- Remove pans from oven. Give the batter a quick whisk, then pour it into each pan, trying to go around all the ingredients.
- Place the pans back into the oven and bake for 20 to 25 minutes, without opening the oven door or until the batter is puffy and golden brown.
Video
Notes
Bringing ingredients to room temperature
Place your eggs in a measuring cup with hot tap water for 10 minutes and microwave your milk for 30 to 45 seconds to bring them both to room temperature. Storage and reheating
Toad in a hole is best served hot and fresh from the oven, but if you must, store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until hot.
Place your eggs in a measuring cup with hot tap water for 10 minutes and microwave your milk for 30 to 45 seconds to bring them both to room temperature. Storage and reheating
Toad in a hole is best served hot and fresh from the oven, but if you must, store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until hot.
Nutrition
Calories: 357kcal | Carbohydrates: 33g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 176mg | Sodium: 758mg | Potassium: 425mg | Fiber: 2g | Sugar: 6g | Vitamin A: 726IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 3mg
