Recipe by ZIPPY
"The recipe was given to me by my friend Wylma. It's a rich, smooth and creamy breakfast bread with sausage and onions."
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2 (8 ounce) packages
shredded Cheddar cheese
chopped green onion
buttermilk baking mix
YUMMY! Just make sure the cream cheese is softened or it will be difficult to mix! Made it in a 9 x 13 pan -that worked well. Makes a lot and is very filling so I froze 1/2 of it just fine.
I love breakfast casseroles, but this one was lacking something. The texture was a bit doughy and the flavor was a bit bland. I served it with salsa to add some oomph. I did have to substitute chives for the green onions because that was all I had. It took a bit of coaxing to get it out of my well oiled bundt pan too. Not a bad recipe, but not one I will repeat. Too bad, because it looked lovely for serving.
Nice change for breakfast. I didn't have any green onions, so i skipped those. I think it would have been nice with them but I don't think I would add the whole cup. The only other changes I made were to cut some calories. I used reduced fat cream cheese, replaced half of the eggs with egg beaters and used skim milk. It was more egg-like and I was expecting more of a bread consistency, but it was still very good. It makes alot. I made 2 loaves and 9 muffins. (if you make muffins...don't fill it too far, when it rises the egg spills over the top)UPDATE: Because it is titled "bread" I(without thinking) treated it as a bread and stored it in ziplock bags and plastic wrap and put it in the bread box--2 days later it was DISGUSTING!!!(rotton & molded) Store this in the refrigerator.
I would have given this recipe 5 stars but the green onions are too much. Next time I will leave them out. My bread fell apart when I tried to take it out of the pan. Next time I will let it cool for 10 minutes before I try and remove.
What a creative recipe! It definately makes more than a Bundt pan. I used the leftover batter to fill a greased muffin tin and ended up with not only a phenomenal breakfast quiche-like bread, but individual muffin-size serving as well. KEEPER!!!
DELICIOUS! Used all "fat-free" ingredients & still WONDERFUL! Recipe actually made 2 bunt cakes, great considering it is a bit time-consuming...I made it on Sunday, devowered that morning, made another on Tuesday...great before school!
Followed directions exactly.... except I halved the recipe and used 2 bread pans. The taste was great! The texture was of a heavy moist bread. I will probally make this again, we served this with peach smoothies.
This is an unqualified hit! The only difference I use is: I read it wrong the first time and added the bisquick to the milk and eggs. Worked fine. I get a bundt pan and a loaf pan from this recipe. I usually freeze the loaf pan. The bundt pan makes a beautiful presentation for guests. Thanks for sharing Mary!
* Percent Daily Values are based on a 2,000 calorie diet.
Wylma's Breakfast Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 258
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