Savory Sucuk Breakfast Sheet Cake with Peppers and Cheese Tips, FAQ & printable recipe

Tips for success

For the best texture, use a light hand when folding the flour into the wet ingredients. Overmixing can make the cake tough. Also, make sure the sucuk and peppers are diced small enough that they don’t sink to the bottom of the batter. Tossing them in a little flour before adding can help them stay suspended.

If you prefer a crispier top, broil the cake for the last 1-2 minutes of baking, watching closely to prevent burning.

For a softer, more tender crumb, you can reduce the baking time by a couple of minutes, but ensure the center is fully set. Serve with a dollop of sour cream or a drizzle of hot sauce for extra flavor.

Variations

• Spicy Kick: Add a finely chopped jalapeño or a pinch of red pepper flakes to the batter for extra heat. You can also use a spicy pepper jack cheese in place of the shredded cheese for a fiery twist.
• Vegetarian Version: Omit the sucuk and increase the amount of bell peppers to 1 1/2 cups. Add a cup of sautéed mushrooms or spinach for more substance. The batter will be slightly lighter without the sausage.
• Cheese Swap: Instead of shredded cheddar or mozzarella, try crumbled feta or goat cheese on top. The tangy flavor pairs well with the sucuk and peppers, and the cheese will brown beautifully in the oven.
• Herb Infusion: Stir in a tablespoon of fresh chopped herbs like parsley, dill, or chives to the batter. This adds a fresh, bright note that complements the richness of the sausage and cheese.

Storage and make-ahead

Fridge

Store cooled squares in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Freezer

Wrap cooled squares individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat frozen or refrigerated squares in the microwave for 30-60 seconds, or in a 350°F (180°C) oven for 5-8 minutes until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual squares in the microwave for 20-30 seconds, or in a toaster oven at 350°F (180°C) for 5-7 minutes to restore crispness. The cake can also be served cold, but it’s best warmed.

The batter can be prepared up to a day in advance and kept covered in the refrigerator. When ready to bake, pour the batter into the prepared dish and bake as directed, adding a few extra minutes if the batter is cold.

The baked cake can also be made ahead, cooled completely, and refrigerated or frozen for later.

Serving ideas

Serve the sheet cake warm from the oven, cut into generous squares. It’s delicious on its own, but also pairs well with a side of fresh fruit or a simple green salad.

For a heartier breakfast, accompany it with scrambled eggs or a dollop of Greek yogurt. The cake’s savory, cheesy flavor makes it versatile enough for brunch or even a light dinner.

For a fun presentation, arrange the squares on a platter and garnish with fresh herbs like parsley or chives.

You can also serve it with a drizzle of honey or a spoonful of pepper jelly for a sweet-and-savory twist. The cake is best enjoyed fresh, but leftovers can be packed for lunch or a quick snack the next day.

Frequently asked questions

Recipe card

Savory Sucuk Breakfast Sheet Cake with Peppers and Cheese

Prep 15 minCook 25 minTotal 40 minServes 9

Ingredients

• 3 large eggs
• 1 cup whole milk (240ml)
• 1/2 cup vegetable oil (120ml)
• 1 tsp salt
• 1 packet baking powder (10g)
• 2 cups all-purpose flour (250g), sifted
• 1 cup diced Turkish sucuk beef sausage
• 1 cup diced red and green bell peppers
• Extra sucuk slices, to taste
• 1/2 cup shredded cheese

Instructions

1. In a large mixing bowl, whisk together the eggs, whole milk, vegetable oil, salt, and baking powder until the mixture is pale yellow and well combined. Whisk vigorously for about a minute to create a smooth emulsion.
2. Sift the all-purpose flour into the wet mixture. Whisk until the batter is smooth and thick, with no lumps. The batter will be thicker than a pancake batter but still pourable.
3. Add the diced sucuk sausage and diced bell peppers to the batter. Use a rubber spatula to fold them in gently until evenly distributed throughout the batter.
4. Pour the batter into a lightly greased 9x9-inch baking dish. Scatter the extra sucuk slices over the top, then sprinkle with the shredded cheese, covering the surface evenly.
5. Place the dish in a preheated oven at 350°F (180°C). Bake for 25 minutes, or until the cake is puffed, blistered, and golden brown on top. A toothpick inserted into the center should come out clean.
6. Remove the sheet cake from the oven and let it cool in the pan for a few minutes. Slice into generous squares while still warm, lifting each piece to reveal the steamy, melted cheese and colorful peppers.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.