This Sausage Breakfast Cake is a based on a Strata which I always thought was an Italian dish but turns out to be an American brunch casserole dish. It usually contains, bread, eggs and milk, so it is somewhere between a savoury bread pudding, a frittata and a quiche. Just a slightly more glamourous if I have to say so myself and a definite recipe to have on stand by if you need to feed a crowd.

Sausage Breakfast Cake

I originally made the dish with the most divine local goat’s milk cheeses from Pepe Charlot for a Sunday Times Food Weekly feature but the ingredients in this recipe is completely interchangeable as to what you like and what you have in the fridge so I have amended the original recipe to replace the goat’s milk cheeses. You can use any cheeses that you prefer. A cream cheese which has been flavoured or ingredients added to it will work great. For the grated cheese I think a strong mature cheese is the best bet as you want that added flavour.

Sausage Breakfast Cake

Replace the sausage with any ingredient like fried bacon or go completely vegetarian with a vegetable like fried mushrooms (but make sure all the excess moisture has been removed before adding it to the mix). You can also halve the weight of the sausages and replace it with another meat or veggies like cooked peppers and fried onions. The options are really endless.

Key to the dish though is to make sure the bread is well soaked with the egg mixture so make sure you turn the dish over often while it soaks in the fridge.

Sausage Breakfast Cake

We’ve just produced another short video and it is another easy and super delicious breakfast dish – Naan Breakfast Pizza. It is a recipe I made before and slightly tweaked a simpler but just as tasty version for video. You can view the video here :

Hope you enjoy both these breakfast dishes

Sausage Breakfast Cake


  • 6 eggs
  • 1½ cups full cream milk
  • ½ tsp garlic flakes
  • ½ tsp dried mixed herbs
  • ½ tsp salt
  • freshly ground black pepper
  • 1 stale French baguette sliced into 2cm thick slices
  • 500g pork or beef bangers
  • handful of fresh parsley, finely chopped
  • 250g cream cheese
  • 125g mature hard cheese (eg cheddar), grated


  1. Cook the sausages and slice thinly once they have cooled down enough to handle
  2. Whisk the eggs, milk, and seasonings in a large bowl
  3. Add the bread, sausage, parsley, cream cheese and half of the grated cheddar and mix well
  4. 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
  5. Preheat oven to 180 degrees C
  6. Line and grease and a 22cm springform cake tin and place on a baking tray
  7. Spoon the bread mixture into the cake tin, patting the mixture down to compress
  8. Scatter with the rest of the grated cheese and bake for 35 minutes until cooked
  9. If the top needs browning, pop under the grill for a few minutes to brown the cheese
  10. Rest the cake for about 10 minutes, remove from the tin and serve immediately
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* This recipe first appeared in the Sunday Times Food Weekly

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