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Wylma's Breakfast Bread

Wylma's Breakfast Bread

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
ZIPPY

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

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

CASLINRAC
15

CASLINRAC

8/25/2004

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.

apedawn
14

apedawn

12/15/2006

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.

SaraLee
9

SaraLee

11/8/2005

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.

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