Make Ahead

Savory Sausage Breakfast Cake

October  4, 2022
8 Ratings
  • Serves 8 - 9
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


Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Deb Huffer
    Deb Huffer
  • Franca
  • bergman
  • toekneeray
  • Big Tex Eats
    Big Tex Eats
I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy.

12 Reviews

Chris.T December 4, 2018
Had cake off at my retired Coal Miners Club in Deal Kent tgis morning... lots of crimble cake, my Savoury Sausage Cake went down a treat... excellent recipe thank you...
Deb H. October 4, 2016
would you still happen to have the original sausage cake recipe you mentioned finding in a old community cookbook? have been looking for that original recipe. just found your site and am hopeful you can get the recipe to me if you still have it. hope to try your version of it soon also
Franca April 15, 2014
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.
April L. April 6, 2014
I'm looking for breakfast recipes I can make and freeze for later. Has anybody tried that with this recipe? Thanks!
bergman September 2, 2013
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.
Patrick H. August 4, 2013
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!
aimeebama April 13, 2013
Fantastic. Huge hit at brunch. Will make it again this week for supper with a big salad.
toekneeray July 14, 2011
So easy to make! It also keeps well--I've been taking it with me to work all week :)
brownhut February 17, 2011
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!
Big T. December 9, 2010
Oh, boy. Can't wait to make this. Thanks.
monkeymom December 7, 2010
I can imagine this would be great with a nice runny egg...mmmmm.....
TheWimpyVegetarian December 7, 2010
This looks soooo good....