Monday, June 9, 2008

Scrambled Egg and Sausage Loaf



  • .5 pound sausage
  • .25 red onion, finely chopped
  • .5 red bell pepper, finely chopped
  • 2 medium eggs
  • 2 tablespoons whipping cream
  • 1 cup shredded cheese--your choice
  • 2 cans buttermilk biscuits (10/can)
  • 1 tablespoon butter
  • non-stick cooking spray


  • medium skillet or fry pan
  • small skillet or fry pan
  • bundt pan
  • cooking spoon (wood, nylon or other heat resistant material)

Preheat oven to 450 F. Lightly brown the sausage in medium sized skillet. Add chopped onions and bell pepper to the sausage and simmer together until onion and bell pepper are tender, stirring occasionally. In a separate small skillet combine eggs and cream and continuously stir until eggs scramble.
Spray bundt pan with a non-stick cooking spray (I prefer one with a butter flavor). Line the pan with a layer of biscuits. Biscuits will need to be pulled and stretched and then seams will need to be pressed together to make one continuous "blanket" of dough. Then add a layer of the sausage mixture. Next add a thin layer of eggs. Finally, layer with cheese and then another layer of biscuits. Repeat this process one more time so that the top layer is biscuits. Spread the butter over the top layer. Place pan in the oven and cook until the biscuits are dark golden brown. Allow to cool. Remove from pan; slice and serve.

***This will serve breakfast or brunch for 2 people, twice. For this reason I like to call it a weekender. A weekender is a breakfast or brunch item that can be eaten on Saturday and Sunday morning.

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