I’m not even kidding.
I didn’t know what to expect. I mean, I love sausage and I like it when syrup gets all over it when I’m having pancakes so I thought meh, I’ll try it. What I didn’t know is what a perfect storm all the ingredients were going to be! The peppers (which I’m not always a huge fan of) work with the sausage and syrup like some culinary miracle. And then when you drench it all in hot maple syrup? Lord, have mercy!
This is a savory cake (a little like a biscuit) chocked full of sausage cheese, onions and peppers. I usually use hot sausage because I like a little heat with my sweet but use whatever you like best!
And what made this batch the best I’ve ever had is that my dear friends, Margie and Bob, brought me a big bottle of real-deal pure Canadian maple syrup that Bob’s brother bottles himself. I have never had maple syrup this thick and flavorful – it was like liquid gold!!
Breakfast Cake with Hot Maple Syrup
1 pound breakfast sausage
1 small onion, chopped
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup shredded cheddar cheese
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 cups biscuit mix
3/4 cup of milk
1/4 cup of sour cream
Real maple syrup, heated
Spray a 9x9 baking pan with cooking spray; set aside.
Cook and crumble sausage, onions and peppers in a large skillet until sausage is cooked through then remove from heat. Allow to cool for at least five minutes.
Combine cheese, egg, salt, pepper and garlic in a small bowl then add to sausage mixture and stir well; set aside.
Add biscuit mix, milk and sour cream to a large bowl and stir until combined. Add sausage mixture to dough mixture and stir until all ingredients are evenly combined. Spread batter into prepared pan and bake at 350 degrees for 40-45 minutes or until golden brown.
Cut into squares and drizzle with hot maple syrup to serve.
Makes 9 servings.