Savory Sausage Breakfast Cake

By • December 7, 2010 10 Comments

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Author Notes: I once saw a recipe for a "sausage cake" in a very old community cookbook. That recipe turned out to be a disaster, but the idea intrigued me so, I kept trying and created this version. This is best served shortly after baking, though it’s fine at room temperature. If you want quick prep for breakfast, cook the sausage and onions and toss with the sage and cheese the night before, cover and refrigerate. Add the egg, make the batter and bake in the morning. - TheRunawaySpoon


Food52 Review: Don't wait for a special occasion to make this breakfast cake. It is amazingly easy to make, bakes up quickly, and most importantly, tastes great. Warm from the oven, the sausage and melted cheese mingle together in a soft cake that is reminiscent of a biscuit. Left-overs also warm up beautifully, making this a perfect savory companion to a cup of coffee any morning. Note: I added 1/2 tsp of salt to the batter as my sausage wasn't too salty.monkeymom

Serves 8 - 9

  • 1 pound ground pork sausage
  • 1/2 cup chopped onion
  • 1 cup finely grated cheddar cheese
  • 1 teaspoon chopped fresh sage leaves
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup milk
  • 1/4 cup mayonnaise
  1. Preheat the oven to 400 degrees. Grease an 8 by 8 inch baking dish.
  2. Break the sausage into pieces and place in a skillet. Cook the sausage until it is beginning to brown and has rendered some of its fat, breaking it into small pieces as you cook. Add the onion and continue to cook until the sausage is browned and no longer pink in the middle and the onions are soft. Drain well and leave to cool slightly.
  3. Place the cooled sausage and onion into a bowl and add the cheddar cheese and sage. Toss to combine. Add the lightly beaten egg and stir to mix everything together well.
  4. In another bowl, stir the flour, baking powder and baking soda together with a fork. Add the milk and mayonnaise and stir with the fork to combine. Pour 1/2 of the batter into the prepared pan and spread to cover the bottom. Spread the sausage and cheese mixture evenly over the batter in the pan, then spread the remaining batter over the top. Do the best you can, but it will not cover the top of the sausage mixture and that’s fine.
  5. Bake the cake for 20 – 25 minutes until firm and golden. Serve warm.

More Great Recipes: Breakfast & Brunch|Cakes|Entrees|Pork|Rice & Grains

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Comments (10) Questions (0)


over 1 year ago Franca

I made this with leftover baked ham I had for supper this evening with a side of green beans sautéed in butter and garlic. Superb.


over 1 year ago April Lee

I'm looking for breakfast recipes I can make and freeze for later. Has anybody tried that with this recipe? Thanks!


about 2 years ago bergman

This recipe is great! I made it with tofu sausage instead of pork and it worked out perfectly. I think next time I'll play around with using a different cheese and herbs.


about 2 years ago Patrick Hickey

This was an amazing recipe! I'm looking forward to playing around with it... perhaps a little dijon mustard added, or swapping out the cheddar for a cheese like Gruyère. Simple and easy... Ooooh, imagine this made with Andouille Sausage? The possibilities are endless!


over 2 years ago aimeebama

Fantastic. Huge hit at brunch. Will make it again this week for supper with a big salad.


about 4 years ago toekneeray

So easy to make! It also keeps well--I've been taking it with me to work all week :)


over 4 years ago brownhut

I followed the recipe as is (well, maybe a little less cheese) and it turned out perfectly delicious (especially reheated the next day). I'm imagining all the possibile variations!


over 4 years ago Big Tex Eats

Oh, boy. Can't wait to make this. Thanks.


over 4 years ago monkeymom

I can imagine this would be great with a nice runny egg...mmmmm.....


over 4 years ago TheWimpyVegetarian

This looks soooo good....