Recipes / Breakfast

Baby Toad in a Hole

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Baby Toad in a Hole

Kim
The Cook
6 Servings
12 Ingredients
6 Comments

This traditional British breakfast morsel takes a sausage wrapped in bacon and encases it in a crispy Yorkshire pudding batter. It pairs perfectly with fried eggs and might even put you in the mood for a few episodes of Downton Abbey.

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6 Servings
12 Ingredients
6 Comments

Ingredients

  • 16 ounces Smoked Sausage
  • 6 individual Bacon
  • 1 tablespoon Olive Oil
  • â…” cups dice Leek
  • ¾ cups dice Onion
  • 2 individual Eggs #1
  • â…” cups Milk
  • â…” cups Water
  • 1 teaspoon Mustard, Yellow
  • â…› teaspoons Worcestershire sauce
  • 1 cup Flour, All-Purpose
Serving Day Ingredients
  • 6 individual Eggs #2, Fried

Containers

Supplies

  • Muffin Tins
  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Wrap each piece of sausage in one piece of bacon and place one into each cup of the muffin tin. Place muffin tin on baking sheet to catch drippings.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Wrap each piece of sausage in one piece of bacon and place one into each cup of the muffin tin. Place muffin tin on top of cookie sheet to catch drippings.
  2. Bake sausage and bacon at 425 about 15 minutes or until they begin to brown.
  3. Meanwhile, heat olive oil in a skillet over medium heat.
  4. Add leeks and onions to the pan and saute about 8 minutes until tender and onions are beginning to brown.
  5. Remove from heat and set aside.
  6. In a large mixing bowl, whisk together eggs #1, milk, water, mustard, and worcestershire sauce.
  7. Add flour to the egg mixture and whisk until smooth and free of clumps.
  8. Remove sausage from the oven. Divide onion mixture evenly among the cups of the muffin tin. Pour 1/4 cup of batter into each muffin cup.
  9. Return to the oven and bake 25 minutes until batter puffs up and browns and sausage is done.
  10. Serve with fried eggs. (Eggs #2)

Categories

traditional, fall, winter, spring, summer, nut-free, shellfish-free

Categories

traditional, fall, winter, spring, summer, nut-free, shellfish-free

6 Comments

Join the discussion

  1. I’ve lived in the UK my entire life and have never once seen Yorkshire Pudding in a breakfast, and I’ve eaten a Full ~English in Yorkshire! Don’t eat this with eggs, eat it with onion gravy. 🙂

    Reply

  2. I’m married to a Brit and occasionally try to duplicate favorite foods and have learned a few tricks. If you want a more authentic English flavor, use a mild sausage like bratwurst rather than the typical American style breakfast sausage. And country ham is closer to English bacon than what we use here.

    Reply

  3. Tip for those of you who read the comment above about using a different sausage — you may need to add oil to the tin or spray them before pouring in the batter. I used smoked sausage with bacon and thought they rendered enough fat, but my toads stuck badly in my nonstick tin. Very tasty though!

    Reply

  4. I am also from the UK and have never eaten Yorkshire pudding for breakfast! Toad in the hole is normally dinner, however my children would eat Yorkshire pudding for breakfast, lunch and dinner!A full English breakfast will often be accompanied by fried bread and depending on where you are in the country, black pudding (a ‘delicacy’ made out of blood!).Bubble and squeak is delicious and a great way to use up potatoes and cabbage, and anything else left over from Sunday dinner – in fact that was out breakfast on Monday this week!

    Reply