McGriddle Breakfast Cake
McGriddle Breakfast Cake
Ingredients
- 1 cup all-purpose flour, or gluten-free flour
- 1 tablespoon baking powder
- 2 eggs
- 1/2 cup cottage cheese
- 1/3 cup maple syrup
- 3/4 cup milk
- 1/2 pound ground breakfast sausage
- 1 cup shredded cheddar cheese
For Serving
- as needed maple syrup, for serving
Instructions
- 1
Preheat your oven to 375°F. Grease an 8-inch by 8-inch baking dish and line it with parchment paper, allowing some overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 375
- 2
Heat a large skillet over medium-high heat. Add the ground breakfast sausage and cook, breaking it into small pieces with a spoon, until it is browned and cooked through. Drain any excess grease and set the cooked sausage aside to cool slightly.
⏱️ 10 min
- 3
In a large mixing bowl, combine the all-purpose flour, baking powder, eggs, cottage cheese, 1/3 cup maple syrup, and milk. Mix well with a whisk or spatula until the batter is smooth and no dry streaks of flour remain.
⏱️ 5 min
- 4
Gently fold the cooked breakfast sausage and shredded cheddar cheese into the batter until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
⏱️ 3 min
- 6
Bake in the preheated oven for 35 to 40 minutes, or until the top is slightly browned and a toothpick inserted into the center comes out clean.
⏱️ 40 min•🌡️ 375
- 7
Remove the McGriddle breakfast cake from the oven and let it cool in the dish for a few minutes. Then, using the parchment paper overhang, carefully lift the cake out of the dish and transfer it to a cutting board. Slice into desired portions.
⏱️ 5 min
- 8
Serve warm with extra maple syrup on the side, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
McGriddle Breakfast Cake
- 1 cup all-purpose flour, or gluten-free flour
- 1 tablespoon baking powder
- 2 eggs
- 1/2 cup cottage cheese
- 1/3 cup maple syrup
- 3/4 cup milk
- 1/2 pound ground breakfast sausage
- 1 cup shredded cheddar cheese
For Serving
- as needed maple syrup, for serving
Instructions
- 1
Preheat your oven to 375°F. Grease an 8-inch by 8-inch baking dish and line it with parchment paper, allowing some overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 375 - 2
Heat a large skillet over medium-high heat. Add the ground breakfast sausage and cook, breaking it into small pieces with a spoon, until it is browned and cooked through. Drain any excess grease and set the cooked sausage aside to cool slightly.
⏱️ 10 min - 3
In a large mixing bowl, combine the all-purpose flour, baking powder, eggs, cottage cheese, 1/3 cup maple syrup, and milk. Mix well with a whisk or spatula until the batter is smooth and no dry streaks of flour remain.
⏱️ 5 min - 4
Gently fold the cooked breakfast sausage and shredded cheddar cheese into the batter until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
⏱️ 3 min - 6
Bake in the preheated oven for 35 to 40 minutes, or until the top is slightly browned and a toothpick inserted into the center comes out clean.
⏱️ 40 min•🌡️ 375 - 7
Remove the McGriddle breakfast cake from the oven and let it cool in the dish for a few minutes. Then, using the parchment paper overhang, carefully lift the cake out of the dish and transfer it to a cutting board. Slice into desired portions.
⏱️ 5 min - 8
Serve warm with extra maple syrup on the side, as desired.
⏱️ 1 min