Wednesday, October 19, 2011

Sausage Bundt Cake

What a great, new, easy recipe!  When I was in Texas for my reunion, my friend Emily mentioned this Sausage Cake.  She couldn't believe I didn't have this recipe.  She shared with me that when her sweet mom, Jane, was still living.... She would make this every Sunday and then she and Emily's dad would enjoy a piece every morning... all week long.  This recipe was one of her mom's favorites to take to friends... as it is easy to store and easy to re-heat.  Emily's dad still makes a Sausage Cake every week. Emily has made it like 50 times.  She recently made it for her college freshman.  She sliced it, put the individual pieces in ziploc bags so Alex could microwave it for breakfast throughout the week.  How exciting for a college freshman to have such yummy homemade food!

This is also one of those great recipes that you can adjust according to your favorite tastes - use bacon or ham, swiss or havarti, etc. Be creative and enjoy!




Sausage Cake

2 cans of Pillsbury Grands Jr. Biscuits
1 lb breakfast sausage, browned and drained
5 - 6 eggs, slightly beaten
2 - 3 cups shredded sharp cheddar cheese

Spray a bundt pan with a cooking spray with flour.  Lay one can of biscuits around the bottom of the pan - slightly overlapping; Top with cooked, drained sausage, then beaten eggs; top with shredded cheese; Top with the other can of biscuits - just slightly overlapping as you go around the bundt pan.  Bake at 350 for 30 minutes; Cook 10 -15 minutes and then run a knife around edge of cake.  Turn out onto a plate. Serve warm with your favorite fruit!

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