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!Sausage, egg and cheese brunch cake garnished with green onions and displayed on a galvanized metal cake stand with a paper doilie. Green dessert plates and a cup of coffee are pictured in the foreground.

The steadfast love of the Lord never ceases; His mercies never come to an end; They are new every morning; Great is Thy faithfulness. Lamentations 3:22-23

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?Close up of sausage, egg and cheese brunch cake topped with green onion tops.


Here’s What You’ll Need To Make This Sausage, Egg and Cheese Brunch Cake:

  • eggs
  • 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.

Beaten eggs in a glass bowl. In the background are canned biscuits, cheese, a green and white checked tea towel and the galvanized cake stand.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…

Quartered canned biscuits on a cutting board with a knife and green and white checked tea towel.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.

Quartered biscuits dusted with parmesan and dried parsely in a Ziploc bag, positioned on top of a green and white Buffalo check tea towel. Grated cheese in a red dish with some quarted biscuits are in the background.As you coat the biscuits, line the bottom of your spring form pan with them. 

Dusted quartered biscuits line the bottom of a dark, non-stick spring form pan. Pictuered with a green and white buffalo check tea towel.When the bottom of the pan is covered, layer 1/2 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.

A hand is sprinkling cheese on top of the first layer of this sausage, egg and cheese brunch cake. Quartered biscuits, browned ground sausage, and the green and white checked tea towel round out the picture.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.

A completed sausage, egg and cheese brunch cake before baking, showing the final layer of biscuits that create the decorative top.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.

A finished sausage, egg and cheese brunch cake in a silver non-stick spring form pan on a cooling rack.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!

Upclose of the top of the sausage, egg and cheese brunch cake.

Upclose of the side of the brunch cake, with a slice removed.

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!

A slice of the sausage, egg and cheese brunch cake on light green plate and fork.

***Pin this Sausage, Egg and Cheese Brunch Cake here!***

A collage of the sausage, egg and cheese brunch cake optimized as a Pin for Pinterest.

 

Sausage, Egg, & Cheese Brunch Cake
More of a pull-a-part bread, this savory cake is made with canned biscuits and is a perfect go to for supper, lunch, or breakfast.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 5 beaten eggs
  2. 1lb ground sausage, browned and drained
  3. 3 cans of biscuits, large
  4. 2 C shredded Colby/Jack cheese mix
  5. 1 C half and half
  6. 7oz. shredded Parmesan (pulsed to a powder in your blender)
  7. 1 Tbsp stone ground coarse mustard
  8. 1 tsp dried parsley
  9. 1/2 tsp salt
  10. 1/4 tsp pepper
  11. splash or two of Worcestershire sauce
  12. 3-4 green onions, tops finely chopped for garnish
  13. large Ziploc bag
  14. aluminum foil
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 in. spring form pan.
  2. In a medium bowl, whisk together the eggs, half and half, mustard, salt, pepper, and Worcestershire sauce. Set aside.
  3. In a large Ziploc bag, add Parmesan and parsley. Give it a good shake to mix.
  4. 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.
  5. Line the bottom of your spring form pan with the coated biscuit quarters.
  6. Layer with 1/2 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.
  7. 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).
  8. 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.
  9. Garnish with green onion tops, slice and serve!
Notes
  1. 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.
a southern discourse https://southerndiscourse.com/

Interested in more breakfast recipes?  Try these ASD favorites!

French Toasted Blackberry Grilled Cheese

Overnight Gingerbread Baked Oatmeal

Green Chile Strata

Check out this brunch cake, plus other great recipes on Meal Plan Monday and Weekend Potluck.