Savory Sausage Breakfast Cake with Hot Maple Syrup

The original savory breakfast biscuit cake loaded with sausage, onions and peppers served with hot maple syrup perfect for brunch and breakfast buffets.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. NOTES ON MAKING IT
3. 4 IDEAS FOR SERVING

The first time I tasted this I had to resist the urge to dive into it like I was the defending champion at a pie eating contest 😬

I expected to like it but was genuinely surprised how much I loved it. With a side of scrambled eggs, it encompasses all of my favorite breakfast foods: sausage, biscuits, pancakes and even a little Denver Omelet vibe from the peppers. 

To clarify, there is nothing sweet about this "cake" other than the maple syrup you serve it with. It's a little like a biscuit that's chocked full of sausage cheese, onions and peppers. 

I found this recipe in an old church cookbook that looks to be at least 40 years old. It's missing the cover or I'd tell you where it's from.

I buy these old cookbooks at yard sales and the flea markets so I think there's a good shot it's from somewhere here in South Carolina. The little blurb that accompanied the recipe read that is was the "original biscuit version". I wasn't sure what that meant but I knew I wanted to try it!

Since making this the first time, it has become my go-to breakfast recipe when we have guests.

And what made this batch the best I’ve ever had is that my dear friends, Margie and Bob, brought me a big bottle of real-deal pure Canadian maple syrup that Bob’s brother bottles himself. I have never had maple syrup this thick and flavorful – it was like liquid gold!!

I'm one of those weird people who likes their scrambled eggs to get a little syrup on them when I'm eating pancakes so I love to serve this with a big ol' skillet of scrambled eggs and then get really loosey-goosey when I'm pouring on the syrup!

Please tell me I'm not alone in the whole egg and syrup thing!

NOTES ON MAKING BREAKFAST CAKE

• I use traditional Bisquick baking mix for this recipe.
• Definitely serve this hot. If you need to, reheat servings in the microwave for about 15-20 seconds.
• Sharp cheddar is best in this, but any will work.
• This recipe doubles beautifully in a 13x9 pan. 
• I prefer to use hot sausage in this but use whichever you like best.
• Heating the syrup before serving is optional but worth the effort in my opinion. 

4 IDEAS FOR SERVING BREAKFAST CAKE

1. Serve along with other breakfast casseroles. Because most other breakfast casseroles are egg-based or include potatoes, this is pairs perfectly with most. 
2. Create a Southern breakfast buffet with this plus hot buttered grits (keep warm in a crock pot), scrambled eggs and fresh fruit salad (incorporate fresh peaches if you can!).
3. Freeze or refrigerate individual portions to heat-and-eat on busy mornings. Once cool, refrigerate until set then cut into squares. Wrap each square in parchment paper then store in a gallon-size zip-top bag. Microwave 60-90 seconds if frozen, 30-45 seconds if refrigerated.
4. Serve for brunch or "brinner" (breakfast for dinner) with a side of scrambled eggs.

Recipe for Savory Sausage Breakfast Cake with Hot Maple Syrup

Savory Sausage Breakfast Cake with Hot Maple Syrup

Yield: 9 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

The original savory breakfast cake loaded with sausage, onions and peppers served with hot maple syrup perfect for brunch and breakfast buffets.

Ingredients

• 1 pound breakfast sausage
• 1 small onion, chopped
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 cup shredded cheddar cheese
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 cups biscuit mix
• 3/4 cup of milk
• 1/4 cup of sour cream
• Real maple syrup, heated

Instructions

1. Preheat oven to 350 degrees. Spray a 9x9 baking pan with cooking spray; set aside.
2. Cook and crumble sausage, onions and peppers in a large skillet until sausage is cooked through. Remove from heat then let cool a few minutes while you gather the other ingredients. Do not drain unless there is standing fat/liquid.
3. Add cheese, egg, salt, pepper and garlic to sausage mixture then stir well.
4. Combine biscuit mix, milk and sour cream in a large mixing bowl bowl then stir until just combined. Add sausage mixture to dough mixture then stir until all ingredients are evenly combined.
5. Spread batter into prepared pan then bake at 350 degrees for 40-45 minutes or until golden brown.
6. Cut into squares then drizzle with hot maple syrup to serve.

Notes

• I use traditional Bisquick baking mix for this recipe.
• Definitely serve this hot. If you need to, reheat servings in the microwave for about 15-20 seconds.
• Sharp cheddar is best in this, but any will work.
• This recipe doubles beautifully in a 13x9 pan.
• I prefer to use hot sausage in this but use whichever you like best.
• Heating the syrup before serving is optional but worth the effort in my opinion.

https://www.southyourmouth.com/2016/05/breakfast-cake-with-hot-maple-syrup.html

Images and text © South Your Mouth LLC 2016

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