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Sausage Bacon n Cheese Breakfast Torte

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Created Mar 29, 2012
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  • 1 cup (250 mL) Bisquick* Mix
  • 1/2 cup (125 mL) cornmeal
  • 2 cups (500 mL) shredded extra old Cheddar cheese
  • 1/2 cup (125 mL) reduced-sodium chicken broth
  • 4 slices thick-sliced bacon, cut into bite-size pieces
  • 1/2 lb bulk pork sausage
  • 8 eggs
  • 1/4 cup (50 mL) half-and-half
  • 1/2 tsp (2 mL) freezse-dried chopped chives
  • 1/8 tsp (.5 mL) salt
  • 1 tbsp (15 mL) butter
  • 1/3 cup (75 mL) crumbled feta cheese


  • 1
    Heat oven to 350ºF. Spray 10-inch springform pan with nonstick cooking spray.
  • 2
    In medium bowl, mix Bisquick mix, cornmeal and 1 cup of the Cheddar cheese. Stir in broth until blended. Using greased or buttered hands, press mixture onto bottom of pan, forming a crust. Bake 20 minutes or until crust is set and starting to brown around edges.
  • 3
    Meanwhile, in large nonstick skillet, cook bacon, stirring frequently, until crisp. Remove bacon to paper towels. Discard bacon drippings. In same skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage to bowl.
  • 4
    In large bowl, beat eggs, half-and-half, chives and salt with whisk or fork. In same skillet, melt butter over medium heat. Add egg mixture; cook and stir until eggs are just moist (not dry). Remove from heat; stir in sausage and feta cheese. Spread mixture evenly over crust. Sprinkle with remaining 1 cup Cheddar cheese and the bacon.
  • 5
    Bake 8 to 10 minutes or until heated through and cheese is melted. Run metal spatula or table knife along side of torte to loosen from pan; remove side of pan. Cut into wedges; serve immediately.

Expert Tips

  • Tip 1
    Tip: Use mild pork sausage, or to add a little heat to this dish, try spicy pork sausage.

Nutrition Information

No nutrition information available for this recipe
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