- Prep time 5 minutes
- Cook time 10 minutes
- Serves 2
This quick and easy recipe is inspired by the nostalgic favorite that is toad in the hole. It’s simple, yet so fun, and made for eating on the go. In fact, this dish comes together even more quickly than a basic egg sandwich. This update on the classic childhood breakfast adds a touch of of veggie goodness thanks to Sara Lee®’s soft, smooth White Made with Veggies Bread, plus you can swap in your favorite pre-cooked breakfast sausage (meaty or plant-based) for added protein. Enjoy ‘em at home or take them to-go by wrapping in foil for a hearty breakfast that travels well. —Caroline Schiff
Test Kitchen Notes
slices Sara Lee® White Made with Veggies Bread
grated cheddar cheese
(38-gram) pre-cooked breakfast sausage patty, roughly crumbled
- Cut a 3- x 3-inch square out of the center of each piece of bread using a paring knife or square cookie cutter, so you’re left with two “frames” and two squares of bread.
- In a small bowl, whisk together the eggs, cheese, crumbled sausage, salt, and pepper. Heat a 12-inch nonstick skillet over medium-low. Add the butter. When it’s fully melted, add the bread frames and squares. Allow the bread to toast for about 1 minute, until it has just started to turn golden brown on the bottom side.
- Carefully pour the egg mixture into the frames, dividing evenly between the two. After 1 minute, flip the squares while the egg-filled frames continue to cook. Cook the frames for an additional minute on the first side until the eggs start to set but are still runny on top. Remove the squares from the pan when it’s time to flip the egg-filled frames to the second side. Cook for 1 to 2 minutes until bread is golden.
- When the eggs are set and the bread is all toasted, transfer the omelet squares to plates, served with the plain cut out toast as well. You can finish the plain toast with butter, jam, or cream cheese if desired.