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Wylma's Breakfast Bread

SUBMITTED BY: 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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PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 20 Min
Original recipe yield 1 9 inch Bundt pan

SERVINGS

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Servings
USMETRIC

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.
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.
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.

Reviewed on Aug. 25, 2004 by CASLINRAC

YUMMY! Just make sure the cream cheese is softened or it will be difficult to mix! Made it in... MORE

Reviewed on Dec. 15, 2006 by apedawn

Nice change for breakfast. I didn't have any green onions, so i skipped those. I think it... MORE

Reviewed on Sep. 8, 2005 by LMAREK50

What a creative recipe! It definately makes more than a Bundt pan. I used the leftover batter... MORE

Reviewed on Dec. 5, 2004 by LuvMyFamily

DELICIOUS! Used all "fat-free" ingredients & still WONDERFUL! Recipe actually made 2 bunt... MORE

Reviewed on Nov. 8, 2005 by SaraLee

I would have given this recipe 5 stars but the green onions are too much. Next time I will... MORE

Reviewed on Sep. 22, 2004 by SNICKERSMOM1

This is an unqualified hit! The only difference I use is: I read it wrong the first time and... MORE

Reviewed on Aug. 1, 2006 by TIFFANYNELSON

This was good. I will make it again, but it took almost twice as long to cook as it was... MORE

Reviewed on Dec. 15, 2004 by JESSICA315

I did not like this bread at all. I baked it in a bundt pan, and it did not turn out because... MORE

Reviewed on Jan. 3, 2008 by Cristiesc