Okay, weird but go with me on this one.

First of all, I must admit my anxiety level is extremely high because of my boys’ game today.  SEAHAWKS!!!

Okay, this is gonna sound a bit strange but interesting all the same.  I asked Paul what he’d like for breakfast this week, sweet of savory, and savory it was.

Thinking outside the box, I wanted to find something other than a biscuit or scone.  I searched for “savory coffee cake” and this recipe popped up.  It sounded really interesting so I gave it a go.

I went with mild Italian chicken sausage which was a nice compliment to the sage in this dish.  Mild cheddar cheese was also a good choice as it didn’t overwhelm the other flavors.

I did however make one unfortunate mistake.

Well, y’all know I never carefully read recipes ahead of time so when I noticed I needed an 8×8 pan and knowing I don’t have one, my reaction was, “Oops.”  But overconfidence climbed up onto my shoulder as the devil it is and whispered, “No problem, you’re a brilliant baker.  You’ve got this!”  You’d think I’d learn.

I used the only square pan I have, 9×9 or 10×10 (of course I never measured it).  I knew that the batter would be thinned out, but not to the extent that it was.  To compensate for this, I made an extra batch of batter to cover the top, with the intent of not using all of it.  But of course I did.  Again, you’d think I’d learn.

The bottom layer was fine, but the top layer was just too much dough.  So either use the right side pan, or don’t include a top layer or thin it out if you have to use a larger pan.

But all in all, the flavors were great.  This would be delicious for breakfast, lunch, or dinner. Serve it with fruit or a light, simple salad of baby greens tossed with parmesan cheese, olive oil, lemon, salt and pepper.

Weird, but go for it!

Savory Sausage Breakfast Cake (care of therunawayspoon.com)

Savory Chicken Breakfast Cake

This is best served shortly after baking, though it’s fine at room temperature. If you want quick prep for breakfast, cook the sausage and onions and toss with the sage and cheese the night before, cover and refrigerate. Add the egg, make the batter and bake in the morning.

INGREDIENTS:  1 pound ground sausage, ½ cup chopped onion, 1 cup finely grated cheddar cheese, 1 teaspoon chopped fresh sage leaves, 1 egg (lightly beaten), 1 cup flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ cup milk, ¼ cup mayonnaise

DIRECTIONS:  Preheat the oven to 400 degrees. Grease an 8 by 8 inch baking dish.  Break the sausage into pieces and place in a skillet. Cook the sausage until it is beginning to brown and has rendered some of its fat, breaking it into small pieces as you cook. Add the onion and continue to cook until the sausage is browned and no longer pink in the middle and the onions are soft. Drain well and leave to cool slightly.  Place the cooled sausage and onion into a bowl and add the cheddar cheese and sage. Toss to combine. Add the lightly beaten egg and stir to mix everything together well.  In another bowl, stir the flour, baking powder and baking soda together with a fork. Add the milk and mayonnaise and stir with the fork to combine. Pour 1/2 of the batter into the prepared pan and spread to cover the bottom. Spread the sausage and cheese mixture evenly over the batter in the pan, then spread the remaining batter over the top. Do the best you can, but it will not cover the top of the sausage mixture and that’s fine.  Bake the cake for 20 – 25 minutes until firm and golden. Serve warm.

2 thoughts on “Okay, weird but go with me on this one.

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