Name: Sausage breakfast cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 9 servings
Cuisine: Bake
Ingredients: 6 eggs; 1 1/2 cup milk full cream; 1/2 tsp garlic flakes; 1/2 tsp dried mixed herbs; 1/2 tsp salt; black pepper freshly ground; french loaf thickly sliced; 500 g pork bangers (or beef bangers); fresh parsley handful, chopped; 250 g cream cheese; 125 g mature cheddar cheese grated

Recipe Disclaimer

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Ingredients (11)

6	eggs
1 1/2 cup	milk — full cream
1/2 tsp	garlic — flakes
1/2 tsp	dried mixed herbs
1/2 tsp	salt
	black pepper — freshly ground
	french loaf — thickly sliced
500 g	pork bangers — (or beef bangers)
	fresh parsley — handful, chopped
250 g	cream cheese
125 g	mature cheddar cheese — grated

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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.

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