Tadpole In The Hole Breakfast Sausage And Kale Dutch Baby

This breakfast showstopper is a delightful twist on the classic Toad in the Hole dish. With crispy breakfast sausage, wilted kale, and a cheesy Dutch baby, this Tadpole in the Hole is a surefire hit for brunch gatherings or special occasions, and it’s surprisingly easy to prepare!

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking powder
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1 cup whole milk
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon grated nutmeg
• 1/2 cup grated Gruyère cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped scallions
• 8 breakfast sausage patties
• 2 cups chopped kale leaves
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Instructions

Preheat your oven to 400°F (200°C). In a medium bowl, whisk together the flour, kosher salt, black pepper, and baking powder.

In a large bowl, whisk together the melted butter, eggs, whole milk, chives, nutmeg, and a pinch of salt and pepper.

Gradually add the dry ingredients to the wet ingredients, whisking until smooth. The batter should still be slightly lumpy.

Stir in the Gruyère cheese, parsley, and scallions.

In a separate pan, cook the breakfast sausage patties over medium-high heat, until browned, about 3-4 minutes per side. In a large skillet, heat 2 tablespoons of oil over medium-high heat.

Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes.

Season with salt and pepper to taste. Pour the batter into a greased 12-inch oven-safe skillet or Dutch oven.

Arrange the cooked sausage patties on top of the batter, leaving a small border around each patty.

Top each sausage patty with a spoonful of wilted kale and sprinkle with chopped cilantro. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the edges are puffed and golden brown.

Remove from the oven and let cool for a few minutes before slicing and serving.

Notes

Make sure to use high-quality ingredients, like fresh chives and Gruyère cheese, to get the best flavor out of this dish. If using salted butter, omit or reduce the amount of kosher salt in the recipe.

Don’t overmix the batter, as it can make the Dutch baby dense.

For an extra crispy crust, bake the Dutch baby for an additional 5-10 minutes. If you can’t find fresh kale, you can substitute it with frozen kale, just thaw and squeeze out the excess water.

To make ahead, prepare the batter and cook the sausage patties a day in advance, then assemble and bake when ready.

Nutrional Value

• Calories: 420
• Total Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 450mg
• Total Carbohydrates: 25g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 20g