For a vegetarian option, substitute the breakfast sausage with vegetarian sausage or sautéed mushrooms. A touch of nutmeg in the batter adds warmth and complexity. Feel free to experiment with other greens like spinach or chard in place of kale. These Dutch Babies are best served immediately, as they tend to deflate slightly as they cool.
"Tadpole in the Hole" - Breakfast Sausage and Kale Dutch Baby
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME45 mins
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SERVING2 People
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VIEWS14
These delightful, individual Dutch Babies transform the classic 'toad-in-the-hole' into a sophisticated breakfast or brunch. Savory breakfast sausages nestled within a fluffy, kale-infused batter create a symphony of flavors and textures that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol257 mg
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Fiber5 g
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Protein30 g
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Saturated Fat13 g
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Sodium1914 mg
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Kale (5-10 minutes): Bring a pot of lightly salted water to a boil. Add the kale and blanch until the leaves just begin to soften. Immediately transfer to a bowl of ice water to stop the cooking process. Drain well, squeezing out excess moisture, and roughly chop. You should have approximately 1/2 cup.
02
StepSear the Sausages (5 minutes): Melt butter in a skillet over medium heat. Brown the sausage links on all sides, about 2 minutes per side. Remove from skillet and set aside.
03
StepPrepare Baking Dishes: Grease two 9-ounce baking dishes with the butter or sausage fat remaining in the skillet.
04
StepWhisk the Batter (5 minutes): In a mixing bowl, whisk together the flour, eggs, maple syrup, salt, black pepper, and cayenne pepper until smooth. Gradually whisk in the milk until well combined. Stir in the chopped kale.
05
StepAssemble and Bake (25 minutes): Ladle the batter into the prepared baking dishes, ensuring it's about 1/2 inch deep. Arrange the sausage links on top of the batter.
06
StepBake (25 minutes): Place the dishes in a cold oven. Turn the heat to 500 degrees F (260 degrees C) and bake for approximately 25 minutes, or until the Dutch Babies are puffed and golden brown. Remove from oven and serve immediately.
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Jaqueline Barton
Jun 10, 2025My kids even loved it, and they usually hate kale!
Andres Glover
Jun 10, 2025This recipe is amazing! The kale adds such a nice touch.
Julianne Hahn
May 30, 2025I love how easy this is to make, and it's a great way to use up leftover sausage.
Veronica Heidenreich
May 29, 2025I added a little bit of parmesan cheese to the batter, and it was delicious!