Rachael Ray's Egg Cake

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 348.1
  • Total Fat: 13.6 g
  • Cholesterol: 18.8 mg
  • Sodium: 880.6 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 23.8 g

View full nutritional breakdown of Rachael Ray's Egg Cake calories by ingredient
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A slightly healthier variation of a dish featured on her talk show! Super simple to make and variable ingredients make it a winner. A slightly healthier variation of a dish featured on her talk show! Super simple to make and variable ingredients make it a winner.
Number of Servings: 5


    -1.75 cups egg beaters. I recommend the southwestern flavored one.

    -about 1/4 of a package of smoked turkey sausage.

    -one small or medium onion, chopped. I use a rough chop on a medium one because I really love the flavor here.

    -SOFT whole wheat or multigrain bread, about six slices of bread or so, all torn up not chopped. (I think that wheat buns would be great here, to make big rustic pieces. That'll wait for another day.) The key is that the bread has to be really soft, otherwise it'll get too toasty in the oven.

    -about a cup of sharp cheddar cheese. I love Kraft fat free shredded cheddar, so that's what I entered here. Other cheeses could work, but the cheddar gives it great flavor so you can use less of it.

    -3 tbsp of EVOO


Preheat your oven to 375.

In a nice sized saute pan, heat up just one tbsp of the olive oil to brown the sausage. It's already cooked, but I think that browning it gives much more flavor.

Once it's done, take out the sausage to drain and add more olive oil in the pan to start sweating out the onions.

In the meantime, start tearing up the bread in whatever ovensafe container you like. I don't bake, so the only thing I have is an old meatloaf pan! Works just fine. I use about 3/4 of the bread for a quasi first layer, and reserve the rest for later.

Once the onions are cooked, throw a majority of them and the sausage over the bread. Layer half of the cheese on top and then half of the egg beaters. Repeat with the rest of your ingredients. In the show, Rachael then sprinkled parmesan cheese on top, but I think it's optional and I didn't include in nutrition facts. Then just pop it in the oven for like 17-20 minutes. Keep an eye on it to make sure the bread isn't burning.

Rachael's version says this is 4 servings. I'm a pretty big eater, and for me this is maybe five servings most. I guess because I'll pair it with fresh fruit or something else.

Number of Servings: 5

Recipe submitted by SparkPeople user LAWISE.

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