Sausage Cheddar Breakfast Cake

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Sausage Cheddar Breakfast Cake

Thisis a good recipe to make ahead for busy mornings. It’s simple to make, easy to customize, and saves time during the week. It’s a warm and comforting breakfast that works well for both weekdays and weekends.

Course Breakfast, Side Dish

Cuisine American/Southern

Keyword bread, breakfast, breakfast casserole, Sausage breakfast bread, sausage cheddar breakfast cake, sausage cheddar cake

Prep Time 15

Cook Time 40

Servings servings

Calories 348kcal

Author Paula

Equipment

Ingredients

1 Pound breakfast sausage any flavor, I used regular
½* cup Vidalia Onion diced
½* Cup Red Peppers diced
2 Cups baking mix
½ teaspoon Pepper
⅛ teaspoon ground red pepper
2 Cups cheddar shredded
1 large egg beaten
1 Cup Buttermilk
buttermilk syrup

Instructions

Sit your cold ingredients out to come to room temperature.
Preheat oven to 350℉. Grease a 9x9 baking pan.
Cook sausage, onions and peppers in a large skillet until sausage is cooked through. Remove with a slotted spoon and drain on a paper towel lined plate. (Spread it out so it cools faster.)
Add the salt, black pepper, and red pepper to your egg and beat.
Combine pancake mix, buttermilk, egg mixture, and sausage mixture in a large mixing bowl. Stir until just combined. Don't overmix.
Spread batter into your 9x9 inch baking pan. Bake at 350℉ for 40-45 minutes or until golden brown.
Make buttermilk syrup while it baking. Or you can serve with maple syrup, pancake syrup, or your favorite syrup.

Notes

If you have someone who doesn't like onions, you can use shallots or green onions. They are milder than other types. I prefer Vidalia onions over yellow or white onions. Mince them really finely.

You can also use 1 to 1 and 1/2 tablespoons of dried onion flakes or one tablespoon of onion powder instead of fresh onion.

For the peppers, I prefer red, yellow, or orange bell peppers over green ones, but you can substitute green if you like. You can sub poblano pepper for more flavor. You can add one jalapeno pepper for heat.

Add 1/4 to 1/2 teaspoon of dried sage if you like sage.

I didn't think it needed salt, but you can add salt if you need to. I'd start with 1/4 to 1/2 teaspoon.

Nutrition