There is just something about brunch. Something that implies a leisurely morning. A shared cup of coffee on the porch. A day without rush. A day to be savored. But let’s be honest. How many days are really what we would call brunch days?
In my world, not many as I would wish for…
Which might be why I like brunch for lunch, brunch for supper… Ok. Let’s be frank, I just like a really good brunch any time I can get it. And that’s exactly what makes this sausage, egg and cheese brunch cake The. Perfect. Thing!
Even though brunch is in the name, this savory “cake” is more like a pull-bread than cake and is made using canned biscuits. So, it is easy, easy, easy! Not to mention that it can be paired with a rich green salad if you are thinking supper, fruit if you are thinking brunch or breakfast, and it feeds a crowd. Easy and versatile? What’s not love?
Did I mention brunch?
Here’s What You’ll Need To Make This Sausage, Egg and Cheese Brunch Cake:
- ground sausage
- canned large biscuits
- Colby/Jack cheese
- Half and Half
- shredded Parmesan
- stone ground coarse mustard
- dried parsley
- salt and pepper
- Worcestershire sauce
- green onions
- large Ziploc bag
- aluminum foil
Let’s Get Started!
Preheat oven to 350 degrees Fahrenheit. Grease a 9 in. spring form pan. If you don’t have a spring form pan, a bundt pan will work. If using a bundt pan, cooking times will most likely be shorter.
In a medium bowl, whisk together the eggs, half and half, mustard, salt, pepper, and Worcestershire sauce. Then set aside.
If you’ve ever made monkey bread, these next steps will be familiar! Open the cans of biscuits and cut each biscuit into quarters. Set them aside for just a minute. In a large Ziploc bag, add the Parmesan and parsley, and give it a good shake to mix the cheese and herbs together. Oh, make sure the bag is closed! Er, um… ahem… it’s not like I have first-hand experience with that… I just felt like it needed to be shared…
Now it’s time for the fun to begin. If you have little ones or even big ones around, this is a step that everyone love to help with. After you’ve mixed your parmesan and parsley, add 5-6 biscuit quarters at a time to the Ziploc bag. Shake the bag thoroughly to coat each biscuit.
As you coat the biscuits, line the bottom of your spring form pan with them.
When the bottom of the pan is covered, layer ½ of the sausage, egg mixture, and Colby/Jack cheese on top of the biscuits. I generally layer the sausage first because it tends to fill any little gaps between the biscuits pieces before I pour in the eggs. Repeat to create a second layer (you will not use all of the biscuit quarters). When finished, gently press down your sausage, egg and cheese brunch cake to compress it in the pan for baking.
Use those last biscuit quarters to create a ring around the edge of the pan (skip this step if using a bundt pan). This will create a fancy decorative “crust” edge when you bake your sausage, egg and cheese brunch cake.
Bake 20 minutes uncovered. Then, cover with foil and continue to bake for another 40 minutes or until the center is completely set. Let your cake rest for 5-10 minutes after baking.
After cooling, place your sausage, egg and cheese brunch cake on cake stand or platter and remove the ring from the spring form pan. Garnish with chopped green onion tops, slice and serve!
Isn’t it just gorgeous? So golden brown and tall! So much more fun than your average breakfast casserole, but with all the essential parts of a hearty breakfast. Did I mention paired with a green salad, it’s also perfect for dinner when you’re in a pinch? Won’t your guests be surprised!
***Pin this Sausage, Egg and Cheese Brunch Cake here!***
Sausage, Egg, & Cheese Brunch Cake
- 5 beaten eggs
- 1 lb ground sausage browned and drained
- 3 cans of biscuits large
- 2 C shredded Colby/Jack cheese mix
- 1 C half and half
- 7 oz. shredded Parmesan pulsed to a powder in your blender
- 1 tablespoon stone ground coarse mustard
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- splash or two of Worcestershire sauce
- 3-4 green onions tops finely chopped for garnish
- large Ziploc bag
- aluminum foil
- Preheat oven to 350 degrees Fahrenheit. Grease a 9 in. spring form pan.
- In a medium bowl, whisk together the eggs, half and half, mustard, salt, pepper, and Worcestershire sauce. Set aside.
- In a large Ziploc bag, add Parmesan and parsley. Give it a good shake to mix.
- Open cans of biscuits and cut into quarters. Add 5-6 biscuit quarters at a time to the Ziploc bag. Shake the bag thoroughly to coat each biscuit.
- Line the bottom of your spring form pan with the coated biscuit quarters.
- Layer with ½ of the sausage, egg mixture, and Colby/Jack cheese. Repeat to create a second layer (you will not use all of the biscuit quarters). When finished, gently press down to compress the layersin the pan.
- Use the last of the biscuit quarters to create a ring around the edge of the pan (skip this step if using a bundt pan).
- Bake at 350 for 20 minutes. Cover with foil and continue to back for another 40 minutes or until the center is set. Let rest for 5-10 minutes after baking.
- Garnish with green onion tops, slice and serve!
Interested in more breakfast recipes? Try these ASD favorites!