SAUSAGE BREAKFAST CAKE RECIPE
Sausage Breakfast Cake Recipe - Light, fluffy and yet warm and cheesy. All the flavors of a savory breakfast in one easy cake!
Provided by DSTR
Categories Breakfast
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 9 g, Calories 330 kcal, Carbohydrate 13 g, Protein 15 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 679 mg, Fiber 1 g, Sugar 2 g
SAUSAGE JOHNNYCAKE
Here's a nice hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast guests. They love the cake's savory middle and maple syrup topping. It's a fine way to start the day! -Lorraine Guyn, Calgary, Alberta
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes., Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange 8 links in a spokelike pattern in same skillet or in a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages., In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs., Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm, with syrup.
Nutrition Facts : Calories 481 calories, Fat 23g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 940mg sodium, Carbohydrate 53g carbohydrate (13g sugars, Fiber 2g fiber), Protein 15g protein.
BREAKFAST SAUSAGE CAKE
This is a wonderful breakfast cake that includes sausage. It's wonderful spices fill the air as you bake it making your house smell as good as it tastes! It's an 'in a hurry, out the door' morning food that you don't even mind giving the kids.
Provided by HSTR
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage
Time 2h
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 76.6 g, Cholesterol 56.7 mg, Fat 23 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 6.4 g, Sodium 406.4 mg, Sugar 43 g
SAUSAGE CAKE (YEP, SAUSAGE!!)
This is a Family recipe, my Mom, who is not with us anymore, made this cake every Christmas,and I make it for my family and friends now. When friends would ask my Mom for the recipe she would say " I'll make you one but I won"t give the recipe away. I'm going to share- I hope you like it! It does not have an icing.
Provided by nancy conlen
Categories Cakes
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Take off you rings and mix all ingredients by hand, really mix well so you don't have lumps of sausage,bake at 350 for 1 hr. or til tooth pick comes out clean in center. Freezes great!! Oh bake in loaf Pans or 9 by 13 grease well!
SAUSAGE CAKE
This is one of my grandmothers wonderful cakes usually she only made at Christmas, this year my dad said something about it and I had to try to figure out how to do this cake from a card where the words had started to fade. From the time I was a little girl my grandmother taught me how to cook but baking was really our special...
Provided by tina allen
Categories Cakes
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Boil water & raisins for 1 minute. Then you will mix all dry ingredeants add egg and raisins with the water don't drain you will then cream in the sausage to the mixture cream really well. Bake in a bunt pan make sure you spray the pan with no stick spray really well.
- 2. Bake in bunt pan at 350 for an hour & 10 minutes. Sorry if I didn't say earlier you need to pre-heat the oven at 350
SAUSAGE PANCAKES
Steps:
- In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle;, turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. ,
Nutrition Facts : Calories 602 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 1110mg sodium, Carbohydrate 89g carbohydrate (37g sugars, Fiber 1g fiber), Protein 14g protein.
SAUSAGE CAKE
Make and share this Sausage Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Mix sausage with sugar.
- Add beaten egg and mix well.
- Add the baking soda to the coffee; stir mixture into sausage; mix well.
- Add the raisins, nuts, salt, flour and the spices; mix well. Batter will be stiff.
- Grease the sides of a 9" tube pan. Line bottom with waxed paper.
- Turn batter into prepared pan.
- Bake at 350 degrees Fahrenheit for about 1 hour or until cake shrinks from sides of pan.
- Cool and frost with caramel frosting.
- CARAMEL FROSTING:.
- Combine brown sugar, granulated sugar, butter and light cream in a saucepan.
- Boil to the softball stage, 234 degrees Fahrenheit on a candy thermometer.
- Cool and beat until thick enough to spread on cooled cake.
Nutrition Facts : Calories 693.1, Fat 22.1, SaturatedFat 7.2, Cholesterol 60.6, Sodium 591.3, Carbohydrate 115.6, Fiber 2.1, Sugar 86.5, Protein 11.9
SAUSAGE CAKE
A dense cake, similar to a fruitcake that we have each Thanksgiving, Christmas and Easter! This recipe has been in my family for generations! Don't be turned off by a cake using sausage as an ingredient!
Provided by Forever His
Categories Breads
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients by hand in a large mixing bowl.
- You will bake it like a fruit cake.
- Fill pan almost full (I use an angel food cake pan).
- Cover with paper last hour of baking.
- Bake at 325 degrees Fahrenheit for 1-1/2 hours.
- Bake until toothpick in center comes out clean.
- Cool; wrap in waxed paper or foil.
- In olden days, cakes were wrapped in wine-dampened cloth to keep them moist and mellow.
- Store in air-tight container in cool place.
- This recipe has been passed down from my native American ancestors: my Grandpa was half Cherokee, half Cheyenne.
Nutrition Facts : Calories 1050.9, Fat 49, SaturatedFat 7.3, Cholesterol 30.6, Sodium 532.8, Carbohydrate 144.5, Fiber 7, Sugar 97.7, Protein 20.8
SOUTHWEST SAUSAGE BAKE
This layered tortilla dish is not only delicious, but it's a real timesaver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit. -Barbara Waddel, Lincoln, Nebraska
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a greased 13x9-in. baking dish, layer half of the tortilla strips, chiles, sausage and cheese. Repeat layers. , In a large bowl, whisk the eggs, milk and salt, garlic salt, onion salt, pepper and ground cumin; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.
Nutrition Facts : Calories 329 calories, Fat 19g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 701mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.
SAUSAGE CHEESECAKE APPETIZER
This Italian-inspired spread looks delicious and tastes even better. The wedges are a tidy way to serve it. -Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the bread crumbs, cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Meanwhile, drain sun-dried tomatoes, reserving 1 tablespoon oil. Chop enough sun-dried tomatoes to measure 1/2 cup and set aside. (Save remaining tomatoes for another use.) In a large skillet, cook sausage over medium heat until no longer pink; drain. Add garlic, cook 1 minute longer., In a large bowl, beat the cream cheese, cream and reserved sun-dried tomato oil until smooth. Add eggs; beat on low speed just until combined. Stir in the mozzarella cheese, onions, basil, sausage mixture and sun-dried tomatoes. Pour over crust. Return to baking sheet. Bake for 35-40 minutes or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve at room temperature with crackers.
Nutrition Facts : Calories 200 calories, Fat 17g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
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