Preheat the oven to 375°. Generously grease the bunds pan.
Cook the sausage in a skillet over medium heat, drain as needed
While the sausage is cooking, mix the cheese, jalapeño, onion, cheese and cilantro in a medium mixing bowl, add black pepper to taste.
Roll out the dough and place in a greased bundt pan, placing the dough so that there is enough lip around the inner column and outer edge to fold together after adding the filling. If your bundt pan is larger, just do your best. You'll have to pinch together the ends anyway.
Once the sausage is cooked, add to the cheese, jalapeño, onion and cilantro mixture. Mix together and check seasoning, adjusting as needed.
Whisk the eggs and combine with the sausage mixture. Pour the sausage mixture into the bundt pan and distribute evenly.
Fold the outer and inner edges of the dough together and press to seal.
Bake the bundt cake for 40-45 minutes until the dough takes on a golden color.
Let the cake cool in the pan for 10 minutes before inverting onto a serving platter. Serve warm.
If your not a fan of sausage, you can substitute bacon, ham or even turkey. Can also be made with vegetarian, using EverRoast “sausages”. Also, can add additional vegetables as desired,
• blanched broccoli,
• diced celery,
• diced potatoes,
• chopped asparagus…..the list goes on
Make it with whatever you would like. I would recommend that if you change the meat or vegetables, that you use a complementary cheese. Example:
• Ham/Swiss/Asparagus,
• Chorizo/Queso Fresco/Cheddar/Potatoes,
• Turkey/Dill Havarti/Broccoli…..(maybe avocado?)
Think ahead….for this, I pre-browned the sausage and made the onion/cheese/sausage mixture the night before. I would highly recommend that you don't assemble the entire mixture ahead, as the dough would become soggy.
Recipe adapted from www.goodiegodmother.com
Ingredients
Directions
Preheat the oven to 375°. Generously grease the bunds pan.
Cook the sausage in a skillet over medium heat, drain as needed
While the sausage is cooking, mix the cheese, jalapeño, onion, cheese and cilantro in a medium mixing bowl, add black pepper to taste.
Roll out the dough and place in a greased bundt pan, placing the dough so that there is enough lip around the inner column and outer edge to fold together after adding the filling. If your bundt pan is larger, just do your best. You'll have to pinch together the ends anyway.
Once the sausage is cooked, add to the cheese, jalapeño, onion and cilantro mixture. Mix together and check seasoning, adjusting as needed.
Whisk the eggs and combine with the sausage mixture. Pour the sausage mixture into the bundt pan and distribute evenly.
Fold the outer and inner edges of the dough together and press to seal.
Bake the bundt cake for 40-45 minutes until the dough takes on a golden color.
Let the cake cool in the pan for 10 minutes before inverting onto a serving platter. Serve warm.
If your not a fan of sausage, you can substitute bacon, ham or even turkey. Can also be made with vegetarian, using EverRoast “sausages”. Also, can add additional vegetables as desired,
• blanched broccoli,
• diced celery,
• diced potatoes,
• chopped asparagus…..the list goes on
Make it with whatever you would like. I would recommend that if you change the meat or vegetables, that you use a complementary cheese. Example:
• Ham/Swiss/Asparagus,
• Chorizo/Queso Fresco/Cheddar/Potatoes,
• Turkey/Dill Havarti/Broccoli…..(maybe avocado?)
Think ahead….for this, I pre-browned the sausage and made the onion/cheese/sausage mixture the night before. I would highly recommend that you don't assemble the entire mixture ahead, as the dough would become soggy.
Recipe adapted from www.goodiegodmother.com
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