Toad-in-the-Hole Brunch Burger
Toad-in-the-Hole Brunch Burger
Toad-in-the-Hole Brunch Burger
Toad-in-the-Hole Brunch Burger

Toad-in-the-Hole Brunch Burger

David Venable

Burgers aren't just for dinner! Make over your morning menu with this breakfast burger.

Ingredients

  • 1 lb bulk breakfast sausage
  • 8 eggs
  • 4 slices cheddar cheese, split in half, optional
  • 8 potato or brioche slider rolls
  • 8 small bib lettuce leaves
  • 2 plum tomatoes, sliced
  • 1 red onion, sliced

Directions

Preheat the oven to 350°F.
Separate the breakfast sausage into 8 patties.
In a medium-size muffin pan, put the sausage patties in individual muffin indentations. Using your fingers, press in the sausage, flattening the bottom while spreading it up the sides about 1/3 of the way. Place the muffin pan in the oven and bake for about 15 minutes, until the sausage is mostly cooked. Remove from the oven.
Carefully crack an egg into each of the cooked sausage patties. Put the muffin pan back into the oven and bake for an additional 10-15 minutes until the eggs are mostly set. If using the cheese, place a slice on top of each egg just after removing from the oven.
Prepare the buns as though making small burger setups. Split the buns and place lettuce, tomato, and onion on 8 of the halves.
With the tip of a small paring knife, go around each egg, freeing it from the muffin pan. With a small spoon, carefully remove the sausage/egg patties and place one on each burger setup. Place the bun overtop to finish.

Cook's Notes

Using a heavier weight muffin pan will allow the ingredients to bake more evenly.

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