Sausage And Cheese Bread is a quick bread recipe that combines the heartiness of sausage with the richness of cheddar cheese, creating a delicious and incredibly satisfying loaf of homemade goodness. It’s perfect for breakfast, a quick snack, or even as a side for your favorite meal.
Add Zucchini Cheese Quick Bread, Pepperoni Pizza Pull-Apart Bread, or Chocolate Chip Banana Bread to your baking lineup for when you need a flavor-packed, easy-to-make recipe!
In This Post
Y’all, I’m gonna get straight to the point, here. My family LOVES this bread. I started making it when the boys were little, and it quickly became a favorite which then turned into a “classic Southern Soul recipe.” I love serving it with Crock Pot Potato Soup, and it’s terrific with Mediterranean Pasta Salad. You could say I have this recipe on speed dial!
What Makes This Delicious Bread So Special?
- Baked into a warm, fluffy loaf, it’s comfort food to the max
- This bread is incredibly versatile and is perfect to serve with any meal.
- There’s no kneading or lengthy rising times, making it a great recipe for beginner cooks.
- The crumbly sausage and melty cheese pockets create an irresistible texture that’s soft and tender.
Sausage Cheese Bread Ingredients
- The filling – I use shredded cheese (I recommend cheddar, but you can use shredded mozzarella cheese,) Parmesan, onion, and sausage.
- The basics – For the base of the bread, I use Bisquick baking mix, milk, an egg, and mayonnaise for moisture.
- The seasoning – salt, red pepper flakes, and hot sauce, give the bread its punch of flavor.
Variations and Additions
- For a veggie twist, add spinach, fresh parsley, basil, or rosemary to the sausage bread.
- Substitute hot sauce with 1 diced and de-seeded jalapeno to make jalapeno cheese bread.
- If you don’t have Bisquick, any similar baking mix will work.
- You can use turkey or chicken sausage for a lower-fat version of this quick bread.
- Add spicy cooked sausage, or Italian sausage for additional flavor.
How To Make Cheesy Sausage Quick Bread
- Preheat the oven and spray a loaf pan with non-stick spray. Saute the onions and sausage and then drain on a paper towel.
- Combine the eggs, cheeses, and spices in a large mixing bowl. Then mix in the baking mix, milk, and mayo. This helps ensure the sausage mixture is incorporated evenly into the bread dough.
- Bake the bread for 45-50 minutes until it’s golden brown, then let it rest for 10 minutes before slicing.
Success Tip
Spray the loaf pan with cooking spray to keep the bread from sticking. You can also line it with parchment paper which is non-stick.
Questions And Answers For This Recipe
Breakfast sausage is my favorite but I do like to switch things up from time to time and use hot sausage.
Certainly, although this bread isn’t really spicy, you can leave out the hot sauce and the red pepper flakes if the heat is not for you.
Yes, this bread baked as muffins makes a great meal prep recipe for busy weeks. Simply bake for 20-25 minutes in a standard muffin tin lined or sprayed with non-stick spray.
Store any leftovers in an airtight container or wrap them in aluminum foil for up to 4 days in the fridge.
My Favorite Quick Bread Recipes
Quick breads are really the best because they are fast, and easy! My favs are Cranberry Orange Quick Bread, Banana Nut Bread, and Blueberry Bread. And, my go-to for weeknight meals is Beer Bread.
Craving More? Try These Easy Southern Classics
If you tried this Sausage And Cheese Bread Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 lb . pork sausage
- ¼ cup chopped onion
- ¼ cup Parmesan cheese
- ½ cup grated cheddar cheese
- 1 egg
- ½ teaspoon Texas Pete hot sauce
- 1 teaspoon salt
- Dash of red pepper flakes
- 2 cups baking mix – Bisquick
- ⅔ cup milk
- ¼ cup mayonnaise
Instructions
- Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with cooking spray.
- Crumble sausage into a large skillet and cook along with onion until brown. Drain on paper towels and cool.
- In a large bowl, combine egg, cheese, hot sauce, salt and pepper. Mix well. Add baking mix, milk, and mayonnaise. Stir.
- To the mixture, add sausage & onions. Mix until just blended. Pour into loaf pan and bake for 45 to 50 minutes.
- Let rest in pan for 10 minutes. Turn it out to plate, slice and serve.
Video
Notes
- This bread baked as muffins makes a great meal prep recipe for busy weeks. Simply bake for 20-25 minutes in a standard muffin tin lined or sprayed with non-stick spray.
- Store any leftovers in an airtight container or wrap them in aluminum foil for up to 4 days in the fridge.
Nutrition
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We love this, it has become our new favorite with tomato soup! I add a little extra cheese and bake in an 11×7.
Can you make this up the day before you are going to bake it?
Yes – it works out great.
~Dinya
Can you mix the sausage cheese bread up the day before baking it?
Mix and bake ahead. Wrap in foil for storage.
~Donya
This bread it a huge hit, but I have the same problem of it falling apart…even when I let it sit. Im going to try an additional egg white, but wondered if I could add a bit more cheese.
How long should I bake these if making in little loaf pans or is that a good idea?
Take off about 10 minutes of the bake time and test for doneness.
~Donya
All these look so good. I will for sure be making most of them.
Hi!
If this was going to be a gift, and not given the same day, would it need to be refrigerated.? I think it would. Just wanted your thoughts!
Looks delish!!!
Thanks!!
Hey there Candy!
Thank you so much for your interest in this recipe, it’ll make a wonderful gift for someone! I would recommend refrigerating this bread if you’re not going to give it the same day you bake it, since there’s sausage in the bread I would avoid leaving it out on the counter. Let me know how everything turns out, I really hope you enjoy the recipe!
~Donya
Please, please make it possible for me to Pin this recipe.
Hey there Ann!
Thank you so much for your interest in this bread recipe, I think you’re really going to love it! To pin this recipe, what you’ll want to do is click the blue box under the first picture that is labeled “Pin this Recipe For Later,” that box is linked directly to the recipe pin on Pinterest and from there you can save it to any of your boards. This is true for almost all of my recipes, any time you see that blue box under the first image of a post, just click it and the link will take you directly to the recipe pin. I hope this is helpful, let me know how everything turns out if you give this recipe a try!
~Donya
I made this bread and it is delicious. The only thing is that it fell apart when I cut it. What did I do wrong?
Hey there Brenda!
I am so happy to hear that you gave this recipe a try, I completely agree the flavors in this bread are hard to beat! I’ve actually never run into that problem so I’m not entirely sure what happened, but next time you make this recipe I would just make sure that you let it rest for a full 10-15 minutes. If that doesn’t solve the problem, then I would add the whites of one egg in addition to the one egg already written in the recipe, this will act to further bind the mixture and hopefully it will be less crumbly. I hope this is helpful, let me know how everything turns out if you give this recipe another try!
~Donya
Can I use low-fat milk for this recipe?
Hey there Shoni!
That’s a terrific question and the answer is absolutely yes! It won’t change the texture or density of the bread if you use low-fat milk, so whatever you have available should work just fine. I hope this helps, let me know how it turns out if you end up giving this recipe a try!
~Donya
Great! Thank you. I’m planning on making it tomorrow. Will let you know! 🙂
Hey Shoni!
I really hope you enjoy, if you have any other questions feel free to reach out!
~Donya
It’s delicious! My friends are going to be very happy when I surprise them with it tomorrow. Thank you!
Hey Shoni!
Thank you so much for your phenomenal rating, I am so glad to hear that you enjoyed this recipe, I hope your friends enjoy it as well! Thank you for your support, and if you ever have any other questions about a recipe don’t hesitate to ask! Happy New Year!
~Donya