Sausage Breakfast Cake Recipes

SAUSAGE BREAKFAST CAKE RECIPE

Steps:

• Preheat the oven to 400 degrees. Grease an 8 by 8-inch baking dish.
• Heat a skillet over medium-high heat. Cook the sausage while breaking into small pieces. Add the onion and bell pepper to the sausage and cook until the vegetables are soft and the sausage is no longer pink. Remove to a paper towel-lined bowl or plate and let drain and cool slightly.
• In a medium-size bowl whisk together the flour, baking powder, baking soda, dried sage, garlic powder, salt, and pepper. Add the milk and mayonnaise stir to combine.
• In a separate bowl mix the cooled sausage mixture with the pepper jack cheese, and parmesan cheese. Toss to combine. Add the egg and stir to combine.
• Pour half of the batter into the prepared pan and spread to cover the bottom. Spread the sausage mixture evenly over the first layer of batter. Carefully spread the remaining batter over the sausage mixture. It's not necessary to make the batter completely cover the sausage. It will spread some while baking.
• Bake for 20-25 minutes, or until firm and golden brown.

SAUSAGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
• In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
• In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
• Stir baking soda into coffee.
• Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
• Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.

BREAKFAST SAUSAGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
• Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
• In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
• In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
• Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

SAUSAGE, BACON AND EGG BREAKFAST BUNDT CAKE

Steps:

• Preheat oven to 350.
• Brown sausage and cook bacon, quarter biscuits, and dice onion.
• Mix all ingredients well in a large bowl.
• Spray a large bundt pan with nonstick spray and pour in mixture.
• Bake at 350 for 30 minutes.
• Cool at least 5 minutes before attempting to remove from pan.
• Slice and serve immediately, or take it to the office!

BLUEBERRY-SAUSAGE BREAKFAST CAKE

Steps:

• In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries., Pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° for 35-40 minutes or until cake tests done. , For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.

BLUEBERRY-SAUSAGE BREAKFAST CAKE

Steps:

• In a mixing bowl, cream butter and sugars.
• Add eggs, one at a time, beating well after each addition.
• Combine flour,baking powder and baking soda.
• Add alternately with sour cream to creamed mixture, beating well after each addition.
• Fold in sausage and blueberries.
• Pour into greased 13x9x2 inch baking pan.
• Sprinkle with pecans.
• (At this point, you can cover and chill overnite then in morning bake as directed) Bake 350 degrees F for 35-40 minutes or til cake tests done.
• For Sauce: combine sugar and cornstarch in a saucepan.
• Add water and blueberries.
• Cook and stir til thick and bubbly.
• Spoon over individual servings.
• (Leftovers- spread sauce over cake, cover and refrigerate).

CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
• Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
• In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
• Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
• Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
• Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 375˚F (190˚C).
• In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
• Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
• Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
• Garnish with the dark green scallions, then slice and serve.
• Enjoy!