Made Like Madeley: Made an English Breakfast, Toad In The Hole

I was 9 years old in this picture and it looks like not much has changed with my love for "big hair" and cooking a skillet breakfast. Pretty sure it was just scrambled eggs back then and today, Toad in the Hole. This is the second breakfast skillet dish that I have found and loved from Williams Sonoma. As B and I talk about family traditions this is one I hope to keep each Christmas morning. This 2nd annual B&L Madeley Christmas tradition was another success! It was extra fun cooking in my mother-in-law's kitchen…she has a Viking and I fell in love!

3/4 c. milk

2 whole eggs plus 1 egg white

2 tsp. whole-grain mustard

3/4 c. all-purpose flour

1 tsp. salt, plus more, to taste

3 tbsp. plus 2 tsp. vegetable oil

1 lb. mild pork breakfast sausage links

1 red bell pepper, seeded, cut into 1/2" strips

4 oz. spinach

Freshly group pepper, to taste

1/2 c. grated Gruyere cheese

2 tbsp. chopped fresh chives

In a bowl the night before if you are making for breakfast, using immersion blender, blend milk, eggs, egg white and mustard 1 minutes. Add flour and 1 tsp. salt; blend 30-60 seconds. Refrigerate batter 2 hours or overnight.

Preheat oven to 425 degrees. In 10' fry pan over medium heat, warm 1 tsp. oil. Brown sausages 8-10 minutes. Transfer to plate. As you can see I chose a different meat and went for venison from sweet friends and Dallas photography. I highly recommend this option!!

Wipe out pan. Warm 1 tsp. oil in pan. Cook bell pepper 8-10 minutes. Transfer to plate. Warm 1 tbsp. oil in pan. Add spinach, salt and pepper; cook 1-2 minutes. Transfer to plate. Pour 2 tbsp. oil into 12" fry pan; place in oven 10-15 minutes.