Comida Kraft
Recipe Box

Toad-in-the-Hole Bake

Toad-in-the-Hole Bake is rated 4.178571428571429 out of 5 by 112.
Prep Time
10
min.
Total Time
30
min.
Servings

4 servings, 1 sandwich each

The classic English fried egg and bread breakfast is transformed into an easy casserole - without the frying!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Preheat oven to 400°F. Cut hole in center of each of 4 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.
  • Spread remaining bread slices with margarine. Place, margarine-sides down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with cut-out bread slices to make four sandwiches. Break 1 egg into each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.
  • Bake 15 to 20 min. or until cheese is melted and eggs are set.

Serving Suggestion

Serve this entree with a fresh fruit salad.

Serving Suggestion

Instead of discarding the cut-out bread circles, serve them with the baked sandwiches.

Substitute

Don't have KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese on hand? You can use any KRAFT Shredded Cheese, such as Shredded Cheddar & Monterey Jack Cheese or Mexican Style Shredded Cheese.

Servings

  • 4 servings, 1 sandwich each

Nutritional Information

Serving Size 4 servings, 1 sandwich each
AMOUNT PER SERVING
Calories 310
Total fat 15g
Saturated fat 5g
Cholesterol 230mg
Sodium 600mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 2g
Protein 17g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 35 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I've been cooking this for about 30 years, though I used the skillet method with only 1 slice of... I've been cooking this for about 30 years, though I used the skillet method with only 1 slice of bread. It seems to be one of those dishes everyone has their own name for. My family called them one eyed joes. I prefer the skillet because everybody liked their eggs cooked a different way. I have on occasion used beaten eggs with diced ham or bacon bits to pour in the holes, and the put the cheese on after you flip them. Sometimes we didn't add anything, just the eggs. The bread doesn't get any crispier than you want it to if you cook this on the stove top. A much loved family favorite!
Date published: 2011-09-10
Rated 4 out of 5 by from My husband and I both liked this. My husband and I both liked this. Spray the bottom of the baking pan though to prevent sticking.
Date published: 2013-11-24
Rated 4 out of 5 by from I make this all the time for the kids as a quick dinner or a filling lunch. I make this all the time for the kids as a quick dinner or a filling lunch. I NEVER make the egg sunny side up, always over hard, cooking both sides of the bread and breaking the yolk. Our home is kosher, so I never add bacon, however for a dinner toad in the hole I will make each child 2 slices and add a slice of cheese and a slice of Kosher Veggie/Soy meat (either Ham or Turkey), making it a sandwich. Serving with a green salad and a fruit smoothie. Great balanced meal. I have also used liquid egg in the middle as well, if they have had too many eggs that week.
Date published: 2008-06-10
Rated 4 out of 5 by from I have been making this for some 40+ yrs but under the name of "port holes" (for the sailing folk). I have been making this for some 40+ yrs but under the name of "port holes" (for the sailing folk). This receipe is very confusing!! The directions need to be rewritten. First the cut out holes are put aside and then discarded? see tip is not there. It says to put cut out on bread, then to put the egg in hole?? When I make these, I fry them not baked. I take the cut out bread pieces, butter and fry along with the rest. We use as toast. These have always been very welcome at any breakfast I have made them. These would be great any way you make them.
Date published: 2008-06-11
Rated 5 out of 5 by from This is knows as "pop-eye" toast in our home. This is knows as "pop-eye" toast in our home. We have made this since I was young, and I'm 52, however we never baked it. My parents always buttered the bread, cut out hole and placed the bread on a skillet or griddle and browned the bread a little before breaking the egg in the center. When flipped over, then the cheese was added if we wanted. We would never think of discarding the bread that was cut out. It was grilled along with the rest and eaten.
Date published: 2008-06-10
Rated 4 out of 5 by from I'm not a big fan of eggs, sometimes I even feel sick at the thought of eating one... I'm not a big fan of eggs, sometimes I even feel sick at the thought of eating one... but I tried this anyways because it did look good and I wanted to see if it was worth making for family. It was surprisingly good. Even for me. It was ridiculously easy to make, and didn't take very long to cook. If you're in a hurry one morning before work or taking your kids to school but would still want a healthy breakfast, make this.
Date published: 2006-12-08
Rated 4 out of 5 by from I made two of the toads using sourdough bread which made it extremely tasty. I made two of the toads using sourdough bread which made it extremely tasty. However, when I added the egg to the bread, the egg white slid through. The other "toad" lost its yolk while baking in the oven. It was kind of comical seeing the fully cooked yolk sitting next to the bread when I pulled it out of the oven. Next time I'll use PAM in the bottom of the pan because it was extremely difficult to clean.
Date published: 2006-03-22
Rated 5 out of 5 by from I grew up eating this, with a slight variation. I grew up eating this, with a slight variation. My mother (& I) made them in a cast iron skillet or griddle, with only 1 slice of bread. We called them 'pop-eye eggs'. We butter both side of the bread, before cutting out the circle. I use the lid to a spice bottle as a cutter. I made them a couple of weekends ago for my small grandkids & they loved them! I'm going to fix them using your recipe very soon!
Date published: 2008-06-10
  • 2016-09-25T10:38CST
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