Sausage Breakfast Cake that’s light and fluffy, yet warm and cheesy—every savory breakfast flavor in one simple cake.
I tried a popular Southern Sausage Cake I found on Pinterest but found the texture too dense and gummy, even though the flavor was right. I adjusted the recipe to create a lighter, more tender cake while keeping the savory taste intact.
Sausage Breakfast Cake
The original recipe used Bisquick and sour cream. I replaced Bisquick with a mix of all-purpose flour and leavening agents for better texture and swapped sour cream for mayonnaise, which gives a similar richness and keeps the cake moist.
Grease an 8×8-inch baking dish and preheat the oven to 400°F.
Heat a skillet over medium-high. Brown 1 pound of ground pork sausage, breaking it into small pieces. Add 1/2 cup diced onion and 1/2 cup diced red bell pepper and cook until the vegetables are soft and the sausage is no longer pink. Transfer the mixture to a paper towel-lined plate to drain and cool slightly.
In a medium bowl, whisk together 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon dried sage, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir in 3/4 cup milk and 1/4 cup mayonnaise until combined.
In a larger bowl, combine the cooled sausage mixture with 1 cup shredded pepper jack cheese and 1/4 cup grated Parmesan. Add 1 lightly beaten large egg and mix until evenly incorporated.
Pour half of the batter into the prepared pan and spread it to cover the bottom. Evenly distribute the sausage and cheese mixture over that layer, then spoon the remaining batter on top. You don’t need to completely cover the sausage; the batter will spread as it bakes.
Bake uncovered for 20–25 minutes, or until the cake is firm and golden brown on top. Remove from the oven and let it cool briefly.
Serve warm for the best texture and flavor; it also holds up well at room temperature. For a sweet-and-salty twist, drizzle warm maple syrup over each slice, or enjoy it as-is straight from the oven.
If you prefer to prepare ahead, cook the sausage, onion, and bell pepper the night before. Store them covered in the refrigerator, then the next morning combine with the cheeses and egg, mix the batter, layer, and bake.
This savory breakfast cake is simple to make and satisfying to serve—perfect for a weekend brunch or an easy family breakfast.
Sausage Breakfast Casserole Recipe
Sausage Breakfast Cake Recipe
Ingredients
- 1 pound ground pork sausage
- 1/2 cup onion, diced
- 1/2 cup red bell pepper, diced
- 1 cup pepper jack cheese, shredded
- 1/4 cup Parmesan, grated
- 1 large egg, lightly beaten
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried sage
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup milk
- 1/4 cup mayonnaise
Instructions
- Preheat the oven to 400°F. Grease an 8×8-inch baking dish.
- Heat a skillet over medium-high. Cook the sausage, breaking it into small pieces. Add the diced onion and bell pepper; cook until the vegetables are soft and the sausage is no longer pink. Drain on paper towels and let cool slightly.
- In a medium bowl, whisk flour, baking powder, baking soda, dried sage, garlic powder, salt, and pepper. Stir in milk and mayonnaise until smooth.
- In another bowl, combine the cooled sausage mixture with the shredded pepper jack and grated Parmesan. Add the beaten egg and mix to combine.
- Pour half the batter into the prepared pan and spread to cover the bottom. Evenly spread the sausage mixture over the batter, then carefully spoon the remaining batter over the top. Bake 20–25 minutes, until firm and golden brown.
Nutrition
Calories: 330 kcal |
Carbohydrates: 13 g |
Protein: 15 g |
Fat: 24 g