Recipe: Egg, Sausage, and Cheese Bundt Breakfast Sandwich

Recipe: Egg, Sausage, and Cheese Bundt Breakfast Sandwich

(Image credit: Jerrelle Guy)

To make a breakfast sandwich fit to feed a crowd, you're going to need your Bundt cake pan. That's right — the dome-shaped cake pan is the key to baking the bread, which gets cut in half to sandwich a sausage and cheese frittata. Better yet, this whole sandwich requires just five ingredients. Here's how to do it.

(Image credit: Jerrelle Guy)

Bundt Your Bread

If you have a bundt cake pan hidden in the depths of your baking cabinet, now is the time to dig it out. The classic 12-cup Bundt pan (make sure you use this size and not the smaller 10-cup pan) is the perfect vehicle to bake up a loaf of frozen bread dough. The bread comes out in a beautiful shape that's ideal as the bread for a giant breakfast sandwich.

Frittata the Eggs

Instead of filling the sandwich with fried or scrambled eggs, which just don't work well in a big sandwich that's cut up for serving, make a frittata instead. Cook up some breakfast sausage, pour on beaten eggs, and let the oven do the work to bake up a fluffy frittata. Slide the frittata into the bread on top of some jarred roasted red peppers for sweetness, then top with a few slices of cheese.

This bundt breakfast sandwich looks great on a cake stand, and I love the fact that I don't have to make individual sandwiches if I'm feeding a group. It's hearty and filling, but you can also cut it into smaller slices if it's part of a larger breakfast or brunch spread.

Egg, Sausage, and Cheese Bundt Breakfast Sandwich

Serves 6 to 8

Cooking spray
1-pound frozen bread dough, thawed according to package directions
8 ounces uncooked breakfast sausage, casings removed
8 large eggs
1/2 teaspoon kosher salt
Large pinch freshly ground black pepper
1 (12-ounce) jar roasted red peppers, drained
4 to 5 slices sharp cheddar cheese (about 4 ounces)

Spray the sides and tube of a 12-cup Bundt pan with cooking spray. Place the bread dough on a work surface and use your hands to roll it into a 16-inch log (if the dough is sticky, dust with some all-purpose flour). Transfer the log to the pan, wrapping it around the tube and pinching the ends to meet together. Spray the top with cooking spray and cover with plastic wrap. Let sit in a warm place until the dough doubles in size and rises about 2 inches from the top of the pan, about 3 hours.

Thirty minutes before the dough is ready, arrange a rack in the middle of the oven and heat to 375°F. Bake the dough until golden-brown and cooked through, about 25 minutes. Immediately flip the bread onto a wire cooling rack. Increase the oven temperature to 400°F and make the frittata.

Heat a 10-inch oven-safe nonstick frying pan or cast iron skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until cooked through, about 6 minutes. Meanwhile, whisk the eggs, salt, and pepper in a medium bowl until combined; set aside. Pat the red peppers dry with paper towels, set aside.

Pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, 1 to 2 minutes. Transfer the pan to the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If not, then the eggs are set. Remove the pan from the oven and set aside.

Using a serrated knife, cut the bread in half horizontally. Place the bottom half of the bundt cut-side up on a baking sheet. Top the bread evenly with the red peppers. Run a rubber spatula around the edges and under the frittata to loosen it, then slide it onto the peppers. Place the cheese slices evenly over the frittata. Close the sandwich with the top half of the bundt.

Bake until warmed through and the cheese is melted, about 5 minutes. Slide a large flat spatula under the sandwich and transfer it to a cutting board. Cut into slices and serve warm.

Recipe Notes

  • Make-ahead: You can bake the bread up to 1 day ahead. Cool completely, cover in plastic wrap, and keep at room temperature until ready to assemble the sandwich. The frittata can also be made ahead and stored, tightly wrapped, in the refrigerator until ready to assemble. If using a cold frittata, add 5 minutes baking time so that it is warmed through.
  • Bread dough: I like to use Bridgford frozen bread dough, which is available in most large grocery stores, and thaw it overnight in the refrigerator. You can also use 1 pound of homemade white sandwich bread dough instead.
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