This miniature version of toad in a the hole features small adorable breakfast sausages. I also added kale to the 'breakfast pool' our little tadpoles will be swimming in which will make this more nutritious (and delicious).
Ingredients
- stemmed kale: 1 small bunch
- unsalted butter: 1 Tbsp
- breakfast sausage links: 6 piece (cooked)
- all-purpose flour: 0.5 cup
- eggs: 2 piece
- maple syrup: 1.5 tsp
- kosher salt: 1 tsp
- black pepper: 1 pinch (freshly ground)
- cayenne pepper: 1 pinch
- whole milk: 0.5 cup
Metric Conversion
Stages of cooking
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Place a pot of lightly salted water over high heat and bring to a brisk boil. Add kale and boil until leaves just start to get tender, 3 to 4 minutes. Place kale into a bowl of cold water, then drain. Gently squeeze out as much excess water as possible and roughly chop kale; set kale aside. You will need about 1/2 cup of chopped kale.
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Melt 1 tablespoon butter in a skillet over medium heat. Cook sausage links until browned, 2 minutes per side. Remove from skillet.
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Use butter and fat from cooking to grease two 9-ounce baking dishes.
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Whisk together flour, eggs, maple syrup, salt, pepper, and cayenne in a bowl. Whisk until flour disappears. Pour in milk and whisk to combine. Stir in about 1/2 cup chopped kale and mix in with a fork.
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Ladle mixture into prepared baking dishes - the depth of the batter needs to be about 1/2 inch deep. Place sausage links on top of the mixture.
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Place dishes in the center of a cold oven. Turn heat to 500 degrees F (260 degrees C) and leave in for about 25 minutes. Remove and serve.
