Sausage breakfast cake

It's more than just an Italian dish!
 
Sausage, breakfast, cake, recipe
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Recipe from: 2 June 2016
Preparation time: 30 min
Cooking time: 35 min
 
 

Ingredients

 
  • 6
    eggs
  • 1 1/2
    cup
    full cream milk
  • 1/2
    tsp
    garlic flakes
  • 1/2
    tsp
    dried mixed herbs
  • 1/2
    tsp
    salt
  • freshly ground black pepper
  • stale French baguette sliced into 2cm thick slices
  • 500
    g
    pork or beef bangers
  • handful of fresh parsley, finely chopped
  • 250
    g
    cream cheese
  • 125
    g
    mature hard cheese (eg cheddar), grated
Servings: Change Serving
 
 

Method

 
Cook the sausages and slice thinly once they have cooled down enough to handle.

Whisk the eggs, milk, and seasonings in a large bowl.

Add the bread, sausage, parsley, cream cheese and half of the grated cheddar and mix well.

Place in a container with a lid and set aside in the fridge for at least an hour, turning the container over often so that all the egg mix soaks into the bread.

Preheat oven to 180 degrees C. Line and grease and a 22cm springform cake tin and place on a baking tray.

Spoon the bread mixture into the cake tin, patting the mixture down to compress.

Scatter with the rest of the grated cheese and bake for 35 minutes until cooked.

If the top needs browning, pop under the grill for a few minutes to brown the cheese.

Rest the cake for about 10 minutes, remove from the tin and serve immediately.

Reprinted with the permission of Heinstirred. To see more click here.

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Read more on: breakfast  |  recipe  |  sausage  |  cake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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