Toad in the hole shows most plainly what sausage fat can do. The beef sausages brown alone at 180°C (350°F) for ten minutes so the thin batter lands in hot fat, which is what starts the puff; poured over cold sausages, it sets into a dense pancake-like layer instead. The other bakes use smoked and hunters sausage more quietly, as seasoning and richness in one ingredient. The mini tortilla cups bind chopped smoked sausage with two eggs, cottage cheese and cheddar, and the ingredient list calls for no added oil at all; on the heavy breakfast plate, pieces of hunters sausage cook between five cracked eggs; in the accordion bake, slices are tucked into the tortilla pleats with ham and cheese before the milk-and-egg mixture is poured through the folds. Every dish on this page runs at 180°C (350°F).
Sliced hot dogs, canned corn, diced red bell pepper and two grated cheeses are layered in a foil pan and air-fried at 180 °C / 350 °F for 10 minutes. The hot dogs go on top so their edges brown; mozzarella gives the stretch and cheddar the flavor. Served on ciabatta toasted in butter. Serves 4 as a snack.
These little baked cups use a crumbled crisp tortilla in place of pastry, with two eggs binding cottage cheese, cheddar and smoked sausage into a snack you can eat warm from the mold. Cottage cheese keeps the centers moist while the cheddar handles the melt, and a second sprinkle over each cup bakes into a golden lid. The filling goes into small ceramic molds at 180°C (350°F) for about 15 minutes in an air fryer, or 20 minutes in a regular oven. You will know they are ready when the tops are fully melted and the centers feel set, with no wobble when you nudge a mold.
Fan-folded tortillas stood on edge in a round dish are what make this breakfast bake work: the pleats grip the ham, smoked sausage and cheese so every slice keeps its filling. Whisk four eggs with milk, salt and Italian herbs, then pour slowly, giving the mixture time to settle down into the pleats rather than sitting on top. Bake at 180°C (350°F) for 18 minutes, or about 12 minutes in an air fryer. It is ready when the top turns golden and the egg no longer jiggles in the center. Salami stands in nicely for the sausage, and cheddar or mozzarella both melt well.
Sausages baked into one big puffed batter, the British classic scaled for two and cooked entirely in the air fryer, whose closed basket traps the steady heat the batter needs to rise. Brown the beef sausages first at 180°C (350°F) for 10 minutes so their fat is hot when the thin, pancake-style batter goes in; batter meeting hot fat is what starts the puff. Then leave the lid shut for the full 20 minutes, because escaping heat will sink it before it sets. You are looking for a deep golden top and tall, crisp edges. Finish with plenty of gravy.
Shredded cabbage, smoked sausage and four eggs bake into a firm low-carb casserole here, and the air fryer's two-stage method is what keeps it from going watery. A 10-minute pre-bake at 180°C (350°F) softens the seasoned cabbage and drives off its moisture before the eggs go anywhere near it. Slice the cabbage thin, a mandoline helps, and toss it with paprika, garlic powder and olive oil first. Then layer it in a foil pan with the sausage, pour over the beaten eggs, and cook 15 minutes more until the center no longer jiggles. Any small smoked sausage stands in for hunters sausage.
Five eggs, mozzarella balls, and pieces of hunters sausage cook together in one parchment-lined air fryer basket, so breakfast for two lands on the table in about 20 minutes with almost no washing up. The parchment matters: it stops raw egg seeping through the holes in the basket and lets you lift the whole plate out in one piece. A spoonful of pesto melts over everything as it cooks at 180°C (350°F). For soft yolks, peek at 12 minutes and pull the basket as soon as the whites turn opaque; the full 15 minutes gives you firm, sliceable eggs. Crusty bread on the side finishes it off.