Wylma's Breakfast Bread Recipe - Allrecipes.com
Wylma's Breakfast Bread Recipe
  • READY IN ABOUT hrs

Wylma's Breakfast Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9 inch Bundt pan Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt. Cook the sausage in a skillet over medium heat. Drain on paper towels and crumble.
  2. In a large bowl, combine the sausage, cream cheese, cheddar cheese, green onion and baking mix. In another bowl, beat together the eggs and the milk. Add the egg mixture to the flour/cheese mixture; stir just to moisten. Pour into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Remove immediately from the pan and cool slightly on a wire rack. Serve warm. May also be frozen if desired.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2004

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.

 
Most Helpful Critical Review
Jan 03, 2008

I tried this as is...and it was ok. I made some changes and tweaked and this is how I found it to be the best. 1. I ommitted the cream cheese all together. I added an extra cup of shreded cheese and 3 extra eggs. I also made this once in my muffin tin and it was great this way. I froze the muffins and now I can pull on out and microwave it real quick and have quick hot breakfast

 

23 Ratings

Dec 15, 2006

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.

 
Nov 08, 2005

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.

 
Sep 08, 2005

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!!!

 
Dec 05, 2004

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!

 
Apr 26, 2010

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.

 
Sep 22, 2004

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!

 

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Nutrition

  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 190 mg
  • 63%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 855 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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