BUNDT CAKE BREAKFAST
This Bundt Cake Breakfast is a fun and hearty twist on a morning meal. Packed with eggs, cheese, and breakfast meats, it’s baked into a golden ring that’s perfect for sharing during brunch or holidays.
Ingredients
- 1 can refrigerated biscuit dough
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon chopped
- ½ cup cooked sausage crumbled
- ¼ cup diced bell pepper
- ¼ cup diced onion
- Salt and pepper to taste
- Non-stick spray for bundt pan
Instructions
- Preheat oven to 375°F (190°C) and grease a bundt pan with non-stick spray.
- Cut biscuit dough into quarters and set aside.
- In a large bowl, whisk eggs, milk, salt, and pepper. Stir in cheese, bacon, sausage, peppers, and onions.
- Gently fold in biscuit pieces until coated.
- Pour mixture evenly into the prepared bundt pan.
- Bake for 40–45 minutes or until the top is golden and a knife comes out clean.
- Let cool for 10 minutes, then invert onto a plate and serve warm.
Notes
- Make Ahead: Assemble the night before and refrigerate. Bake fresh in the morning.
- Customizing the Flavor: Swap in ham or turkey sausage; add mushrooms or spinach for a veggie option.
- Serving Suggestions: Pair with fruit salad or a drizzle of hot sauce for extra flair.
- Allergy-Friendly Options: Use dairy-free cheese and plant-based meats if desired.
- Storage Tips: Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.