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Sometimes when we make a dish, I imagine the perfect time to make and serve it again. After having something completely delicious, my mind begins to come up with a time and place to have it next. With this fun breakfast cake, it was easy to come up with a scenario to have it again. Given that I do not like cake, I can see myself being extremely excited to eat this gem on my birthday. First thing in the morning, coming down to devour this delicious egg birthday cake would be the tastiest surprise. Each bite of this breakfast cake was so delightful and it burst with several amazing flavors. With so many different ingredients that combined beautifully, this breakfast cake is something that I could eat for breakfast regularly. Even if it were not my birthday, eating this scrumptious breakfast cake again would be an amazing morning treat.




breakfast-cake-slice




If you follow our blog, you will know that we are fans of Davidson’s Safest Choice® eggs. We have been purchasing Davidson Eggs at our local grocery store, and have loved this decision. Safest Choice™ Pasteurized Eggs are pasteurized, which means that the risk of getting Salmonella through eating uncooked eggs has been eliminated. We have been enjoying our eggs in so many different ways due to these safe eggs. Recently, we used them in our eggs benedict hash recipe. Given that the risk of getting sick is gone when eating these eggs, I have enjoyed simple liberties that come with not fearing getting sick. With these eggs, we can now taste test our batters, we can cook things a little bit less and get the perfect egg runniness, and we can eat a bowl of cookie dough without having upset stomachs. Using this product has made us feel so much safer when cooking with eggs.




breakfast-cake-eggs

breakfast cake




The beauty of this breakfast cake is that it can be adapted to add various leftover ingredients. Since we are feeling fall here, we added sage, apples, goat cheese, Italian sausage and pesto. This combination was so seasonally ideal and was a perfect balance of fall flavors. In a different season, this cake could include more seasonal vegetables and a different type of meat. The next time we make this, we will definitely experiment with other elements and become creative with uniting various foods.

breakfast-cake-close




breakfast cake

Our favorite aspect of this breakfast cake is that it was incredibly simple to create from start to finish. We love meals that require very few tools, ingredients and steps to make something satisfying. After quickly chopping, stirring and pouring, we were ready to bake and then devour. It was that effortless! We used a spring form cake pan and it was so amazingly easy to place our ingredients in it as we chopped each one. After mixing all of the flavors together, we let it bake and fill our home with incredible fall aromas. In just thirty minutes, we had a gorgeous breakfast treat ready for us to enjoy.

breakfast-cake-closeup

Whatever you decide to add to this breakfast cake, we know that it will be a delicious treat. A savory breakfast in cake form is in my book, a great way to start the morning. This tasty delight formed into a cake is bound to brighten any morning.

This blog post is an entry for the Davidson’s Safest Choice Egg Blogger Recipe Contest.





Breakfast Cake

Breakfast Cake

Ingredients

  • 8 Safest Choice™ pasteurized eggs
  • 1 ¼ cups Milk
  • 4 cups French Bread, cubed
  • 1 cup Mozzarella Cheese
  • 1 cup Parmesan Cheese
  • ½ cup Goat Cheese
  • 1 Apple, chopped
  • ¼ cup Sage, chopped
  • ¼ cup Pesto
  • 4 ounces Italian Sausage
  • Salt and Pepper

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, lightly whisk eggs. Pour in the milk and bread cubes. Coat each bread cube with egg mixture. In the same bowl, add cheeses, apples, sage, pesto, salt and pepper. Mix well and let sit.
  3. In a skillet, brown the Italian sausage. Once fully cooked, add the sausage to the mixture and stir.
  4. Assemble a spring form cake pan, making sure it is locked securely in place. Pour the egg mixture in the cake pan. Bake in the oven for 30 minutes.
  5. While cooling, top the breakfast cake with Parmesan cheese and sage. Enjoy!
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