Enjoy this fun Toad-in-the-Hole Bake. This classic English fried egg and bread dish is transformed into an easy casserole — without the frying!
What You Need
Original recipe yields 4 servings
8 slices bread
1 Tbsp. margarine, softened
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
4 egg s
2 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
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.
Serve this entree with a fresh fruit salad.
Instead of discarding the cut-out bread circles, serve them with the baked sandwiches.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 sandwich each
* 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.