Not Quite Toad in the Hole

If you’re looking for a high protein, low carb, and AMAZING tasting dinner (or breakfast, or lunch!) that’s super easy to make, then consider your search an epic success because Papa Bear has delivered.

The idea for this recipe stemmed from my Breakfast Frittata 2.0 recipe, in addition to a massive craving for toad in the hole.


The first step is to get your paws on some quality sausages – my personal recommendation is Heck sausages who produce some great gluten free products. This recipe uses their 97% pork sausages which are available at all good supermarkets, and some rubbish ones as well. The sausages are great because they’re mega low in fat – you’ll notice the difference when cooking them compared to regular pork sausages.


The beauty of this recipe is that there’s so many ways you can change the flavours using different veg, herbs, and spices.

Here’s my basic recipe:


Food Processor


6  x Heck 97% Pork Sausages

4 x Large Free Range Eggs

1 x Red Pepper (Bell Pepper)

1 x Red Onion

1 x Red / Green Chilli

400g Kale

200g Broccoli

50g Feta Cheese

Salt & Pepper (Season)


Pre-heat your oven to 200C (180C Fan).

Cook the sausages in the oven for 20-25 minutes, turning halfway through.

While the sausages are cooking, roughly chop all of your veg plus the chilli and blitz them in a food processor.

Season with salt and plenty of pepper, then crumble in the feta.

Crack all of your eggs straight into the processor and whizz it up for 10-15 seconds with the rest of the mixture.

Pour the mixture into a greased oven tray or casserole dish.

Add your cooked sausages into the mixture – you can leave them whole or chop them up.

Bake the lot in the oven for 15-20 minutes until the egg has set and the top is golden brown.



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