Wylma's Breakfast Bread

Wylma's Breakfast Bread

18
ZIPPY 1

"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

1 h 20 m servings 442 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 24 Ratings

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Most helpful positive review

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

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 c...

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.

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 ...

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 ...

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, b...

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 ...

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 c...

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 ...

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 r...

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...