Turkish Sheet Pan Breakfast Pizza Cake with Sucuk and Cheese

Imagine a breakfast that brings the whole family to the table—golden, fluffy squares of savory cake studded with spiced sucuk, sweet bell peppers, and a blanket of melted cheese. This Turkish sheet pan breakfast pizza cake is that dish.

It comes together in one bowl, bakes on a single sheet, and serves a crowd with minimal fuss. The combination of eggs, milk, and flour creates a tender crumb, while the sucuk and cheese add a savory punch that makes every bite irresistible.

Turkish breakfasts are famous for their abundance and flavor, and this sheet pan cake captures that spirit in a single, shareable dish.

Also known as tepside kahvaltılık sucuklu kek, it layers the rich, spiced taste of sucuk—a garlicky beef sausage—with the brightness of bell peppers and the creamy melt of kashar cheese, all baked into a soft, eggy cake.

The result is a savory bread-like bake that’s perfect for slicing into squares and serving warm. With just a handful of ingredients and about 40 minutes from start to finish, this recipe is an easy way to bring a taste of Turkey to your breakfast table.

Ingredients

Why this recipe works

The batter starts with eggs, milk, and oil, which create a rich, moist crumb that stays tender even after baking. Whisking these wet ingredients thoroughly emulsifies them, ensuring the cake rises evenly and has a soft, airy texture. Sifting the flour and folding it gently prevents overmixing, which keeps the cake light rather than dense.

Baking on a sheet pan maximizes surface area, so the edges get delightfully crisp while the center stays fluffy. The sucuk and cheese are distributed throughout the batter, ensuring every bite has a burst of savory flavor. Topping the batter with extra sucuk slices and cheese creates a golden, blistered crust that adds texture and visual appeal.

Notes and substitutions

Sucuk is a spicy Turkish sausage made from beef, with a distinct garlicky and slightly smoky flavor. It is available at Middle Eastern markets or online; if you cannot find it, Spanish chorizo or a smoked beef sausage are excellent substitutes.

For the cheese, kashar is a Turkish cheese similar to mozzarella or provolone—use low-moisture mozzarella if you prefer.

Use a large baking sheet (at least 13x18 inches) so the batter spreads thin and bakes evenly. Parchment paper is essential for easy removal. The batter will be thick and spreadable; if it seems too thick, add a splash of milk. The cake is best served warm, but it can be made ahead and reheated.

• Turkish sucuk: Use Spanish chorizo or a smoked beef sausage for a similar savory, spiced flavor.
• Kashar cheese: Substitute with low-moisture mozzarella or provolone for a melty, mild cheese.
• Whole milk: Any milk with at least 2% fat works; for a richer texture, use buttermilk.
• All-purpose flour: A 1:1 gluten-free baking flour blend can replace the all-purpose flour.

Equipment

• Large mixing bowl
• Whisk
• Rubber spatula
• Large baking sheet (13x18-inch)
• Parchment paper
• Offset spatula
• Cooling rack