Breakfast toad in a hole

Serves 4
INGREDIENTS
1 tbsp canola oil
8 breakfast sausages
5 cremini mushrooms, halved
2 eggs
3/4 cup milk
1 tbsp Dijon mustard
½ tsp dried thyme
½ tsp salt
½ tsp pepper
¾ cup flour
3 green onions, cut into ½” pieces
COOKING INSTRUCTIONS
Preheat oven to 425F
- To a 12” round cast iron skillet add the canola oil, breakfast sausages, and cremini mushrooms. Cook in the oven for 8min.
- Meanwhile, whisk together the eggs, milk, Dijon mustard, thyme, salt and pepper until nice and frothy. Whisk in the flour a little at a time until it is all incorporated.
- Remove the skillet from the oven and turn over the sausage and mushrooms. Scatter the green onions into the pan.
- Pour the batter gently into the pan so it surrounds all the other ingredients. Place the pan in the oven and cook for 20min.
- Remove and let it cool for 5min. Cut into wedges and serve.
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