This bacon egg and cheese breakfast bundt cake tastes amazing and is so easy to make!! If you’ve never thought of making a bundt cake breakfast it is sure to be a hit during the holidays. A pretty way to present your favorite breakfast items and a great way to take breakfast on the go.
Ok, I’m a little lot obsessed with my bundt pan and bundt cakes!! They’re so easy to make and they aren’t always sweet. Try this bacon egg cheese breakfast bundt cake and let us know what you think! (originally published 5/17, affiliate links present)
Both ways look really nice.
Bundt Cake Breakfast
The egg will continue to cook a bit in the pan so once it is lightly browned on the top take it out to cool.
It’s best to add as many add ins as possible like diced ham, bacon, even diced bell peppers would be good.
Bacon egg and cheese breakfast bundt cake
- Eggs
- Refrigerated biscuits
- Grands biscuits were used
- Bacon – you could precook ground sausage too and use that
- Onion – I use a yellow onion
- Salt and Pepper – could add a bit of garlic salt too
- Greased Bundt Pan
You can taste the crunch right?? Did you know you can make monkey bread right at home using cans of refrigerated biscuits??!!
- Whether you’re looking for a breakfast savory one like this, or a really sweet version like our pumpkin caramel monkey bread that is great for dessert. I know you’ll love both.
You can really add in a lot of spices and bits like scallions and onions or leave it quite plain and just add the egg, cheese and bacon…which are the highlights to this savory breakfast bundt cake.
If you love this easy breakfast bundt cake you must try this easy gingerbread pumpkin bundt cake we’ve made too!
Using a bundt pan is an easy way to really jazz up the way a recipe looks when it’s done. It’s simple, inexpensive, and makes an ordinary dish look pretty.
- We did this again with our bundt pan stuffing which looks much nicer than thrown in a bowl. 😉
Whether you make this for breakfast, as a side for brunch or try one of our sweeter versions for dessert it is one of our favorite treats!
Let us know what you think when you make it. Here are a few more easy breakfast recipes you will love.
- Then when you’re done you should try our pressure cooker egg bites too for the ultimate morning!
Now if you have an Instant Pot you can make this pressure cooker breakfast bundt cake that tastes just like this one but in no time at all!
There’s a video in the post showing you how we make this breakfast bread, follow that before you get started.
- Serve easy with a side of air fryer tater tots for an over the top brunch!
Time needed: 45 minutes.
Breakfast Bundt Cake
- Prepare
Preheat oven to 350 degrees. Cut each biscuit to 6 pcs. and put in a large bowl. In the bowl whisk eggs and add salt pepper, and any diced onions or scallions if you so desire, pour over biscuits.
Cook your bacon, crumble, then add to bowl with biscuits. Shred your cheese and add to the bowl. Use a spoon or hands to gently mix the biscuits and items in mixture keeping pcs. of biscuits in tact.
Spray inside of bundt pan WELL with non stick spray.
Pour mixture into your pan and spread around the pan evenly. - Bake
Bake for approx. 40 – 45 minutes or until golden brown color on the top and biscuits are no longer sticky. Cool in pan before flipping over and serving.
* Loosen sides well before flipping over so it slides out.
Breakfast bundt cake
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Breakfast Bundt Cake
Ingredients
- 2 cans Grands Pillsbury Biscuits (or 2 cans regular if you want it less bready)
- 5 eggs
- 1 c bacon bits or crushed precooked bacon
- 2 c cheddar cheese shredded, sharp is great
- Salt and Pepper to taste
- 1/2 onion diced
Instructions
- Preheat oven to 350 degrees.
- Cut each biscuit to 6 pcs. and put in a bowl.
- Whisk eggs and add salt pepper, and any diced onions or scallions if you so desire, pour over biscuits.
- Cook your bacon, crumble, then add to bowl with biscuits.
- Shred your cheese and add to bowl.
- Use a spoon or hands to gently mix the biscuits and items in mixture keeping pcs. of biscuits in tact.
- Spray inside of bundt pan WELL with non stick spray.
- Pour mixture into your pan and spread around the pan evenly.
- Bake for approx. 40 minutes or until a beautiful brown color is on the top. Cool before serving. Loosen sides well before flipping over so it slides out.
Video
Shoni says
Can this be prepared the night before and baked in the morning?
The Typical Mom says
I wouldn’t, the biscuits will become super soft and one big mush pile.
Shoni says
Makes sense. Thank you!
Lori says
Would it be ok to leave out meat? I serving it for brunch and have several vegetarians.
Thanks
The Typical Mom says
Yes
Shelly says
Made this for brunch today and yummy!!! I added two more eggs, no meat and a cup of shredded spinach!
Sabrina says
A big hit for Mother’s Day brunch. Everyone loved it.
It came out of the pan just like the picture. Definitely a keeper
The Typical Mom says
Oh yay glad it was a hit
Holly says
What size pan is this recipe meant for? 🙂
Shirley Camilleri says
I live in England. What can be used instead of biscuits! A bread roll?
Pam says
Can you use a French loaf stick of bread instead of the biscuits. Many thanks
The Typical Mom says
I haven’t tried that.
Brenda says
How do I storeovernite a fresh baked breakfast bunds that has 12 eggs in it to serve tomorrow morning ?
Jen says
Can I add frozen tater tots into the mix?
The Typical Mom says
I wouldn’t
Patricia scarbary says
I love Mary B frozen biscuits,I would use the tea biscuits,thawed
The Typical Mom says
Let me know how those work out.
Celia says
Do you think this would work using thawed frozen yeast rolls dough? I’m not that crazy about canned biscuits. The recipe sounds delicious.
The Typical Mom says
I’m not sure, I haven’t tried that.
Sande says
I used biscuits. I didn’t cut them small enough. They felt raw to the bite. Also, don’t over cook…it’s makes the dish dry. I served with salsa and sour cream. Pretty good, otherwise.
Milisa says
Love how easy this comes together! A definite favorite!
Christy Denney says
This is genius!
Beth Pierce says
Oh my heavens! The whole family loved this! So delicious!
Layne says
Yum, this looks delicious. I can’t wait to make it!
The Typical Mom says
It’s fab.
April says
this is so genius! i love it, thank you!
Mariane Martin says
I make a version of this for years using cubed french bread. I slice it into wedges, freeze and put into lunch boxes for my family. It has been a big hit with my kids and now grandkids.
The Typical Mom says
Glad they love it too!
Txschic says
Very good. I used 1 can of Grands, and 8 eggs. Perfect ratio of bread to eggs.
Mandy @ South Your Mouth says
This looks so yummy and fun! I can’t wait to try it!
Kristen says
I have never thought to do a savory bundt cake for breakfast! What an awesome idea!
Jamie says
What a great dish for a weekend or holiday brunch. Adding this to my list to try!
Shayne O'Shea says
I made this wonderful bread (sort of) the other day.
My wife and I like sweet breakfast food so i used 6 home style bisqucits, 6 eggs, half a container of marcarpone, 1/2 cup of crasins, a small can of mandarin oranges (about half of the can chopped), a 1/4 cup each of walnuts and pecans.
I baked at 375 until lightly browned,
Between 35 to 45 minutes.
It came out warm and sweet, perfect with real butter. I put the leftovers in a air tight cake holderand placed in the fridge.
Next morning i dipped each slice in a mixture of eggs and heavy cream, the french toast was the best i ever had.
The Typical Mom says
That version sounds amazing.
Val says
Hi. What size cans of Grands should I use?
The Typical Mom says
I have never seen any other sizes, Grands are the larger sizes of refrigerated biscuits.
meninggikan badan says
from the picture already looks very delicious.. im gon na try it at home, maybe the results are not as pretty as yours hehe
susu peninggi badan says
i dont know why i like food like this.. its like the food called me. your smart to make it..i want to be able to like you..
Candy says
I’m coordinating food for 45 teenagers on a trip this summer and wondered if 4 or 5 of these can be baked ahead and frozen? How long would they take to thaw and could you reheat in a microwave without drying out?
Kathy says
Did not like this recipe, if I ever did make it again I would use small biscuits. Using Grands biscuits over-powers the rest of the ingredients and all you have is biscuits in a bunch pan.
Judy says
I am with you. I used regular biscuits (10) count and it was too much bread. Next time I will only use 5 of the smaller biscuits and add a couple of more eggs as there was not enough egg in the mixture to suit me!
Susie B says
do you think onion powder could be substituted for the onion. If my family sees onion in anything they won’t eat it.
Judy says
I used onion powder and it tasted good. The next time I make this I will only use 1/2 can of regular biscuits. One can is too much. I might even add a couple of more eggs.
Christa says
Are the biscuits a five count can or 10 count?
Lynn B says
This was a big hit when we had a recent family gathering. I’m going to try in loaf pans because it is excellent as leftovers and toasted so is harder to slice for toasting when using the bundt. I’m also going to try it sometime with nuts and cranberries instead of the bacon and onions. Thanks.
Sandy says
I made this for Christmas brunch, everyone enjoyed it.
Should the left overs be refrigerated?
The Typical Mom says
I probably would
Janice says
I’m obsessed with my bundt cake pan too! This looks so yummy!! I can’t wait to try it.
The Typical Mom says
Me too!
Bernie says
I want to prepare this tonight but bake in the morning. Its for a work breakfast. Do you know if it will be OK to leave mixture overnight? It sounds so easy but want to save some time in the morning.
Bernie says
I just read someones comments. You haven’t tried it yet. Well I am going to try it and let you know. I think I will add an extra egg and maybe some milk.
Bernie says
I put all the ingredients together the night before and baked in the morning. It was a bit dry. I even added an etra egg and some heavy cream I had on hand. Tasted good but just a bit dry. I don’t recommend making it the night before and baking in the AM.
Marilyn says
It is very similar to my sausage/egg casserole and I always assemble it the night before. The egg mixture soaks into the bread or biscuits. I also use more eggs.You can’t do anything wrong unless you burn it!! Yummy.
Lyn Sutton says
This looked like an amazing recipe to use for brunch guests, so I made it yesterday with some adjustments. I added crumbled sausage, broccoli, onion, mushroom, roasted red pepper and cheese. I increased the number of eggs to 10. I had to cook it longer, and raised the temp to 375 degrees for the last 15 minutes (I covered the top so it wouldn’t over brown) but it came out perfect. As you mentioned in one of the posts, it’s is a little ‘bready”, so I may adjust things again and reduce the biscuits and number of eggs. I sliced it and put it in the toaster, and dipped slices in egg and milk and French toasted them, drizzled maple syrup over YUM! Maybe a less bready version would not be as versatile. Super concept with lots of room for creativity. Thank you.
Sue says
Could this be made ahead of time to be baked later, perhaps the night before?
The Typical Mom says
I would probably be okay, I haven’t tried that.
Lorri rider says
Made this today and was delicious. The next time I make I will add a little green onion. I was also thinking with the leftovers, to maybe french toast it.
Erin says
I don’t normally comment on things like this but we found this to be really dry (biscuit to egg ratio just isn’t right).
The Typical Mom says
If you prefer less bready you can use regular instead of Grands biscuits.
tibbs says
It’s stated 10 servings, but what is the serving size so it can be compared to the nutrition table?
Holly says
Can you use frozen biscuits?:)
The Typical Mom says
I haven’t no, you’d need to cut up into bite size pcs. so don’t think so.
Lisa says
Could you substitute with cooked sausage in place of bacon
Rhonda says
I would love to make this but I’m only one person. How long will it keep in the refrigerator or can you freeze it?
The Typical Mom says
Hmmmm, well you could half the recipe if you wanted and then put in fridge to re warm the next days. Just cut the time and watch because it won’t be as thick.
MomOfThree says
Just halve the recipe and bake it in a loaf pan instead of a bundt pan.
Anne says
Yiu have how many calories per serving but I didnt see # of servings.
Anne says
Nevermind. Just went back further and found it. Can’t wait to try it
Deb says
The carb count is listed as 3. Are you sure this is correct? Seems low. Thanks!
The Typical Mom says
Just fixed…didn’t calculate right the first time. It is calculated by the recipe widget so cannot guarantee accuracy myself though.
Deb says
Thanks for your quick reply. The revised count, seems more like what I thought it might be. It looks like something my family will enjoy. I’ll just have a small taste 🙂
Sally says
Could you add more eggs say 3 more eggs to add more protein ?
The Typical Mom says
You could but may need a bit more time
Dorothy Bennett says
How long would you bake it if using a 9×12 pan?
The Typical Mom says
Maybe check after 30 minutes?
Ginger Stuckey says
When you say to scramble the eggs, do you mean to make scrambled eggs in a pan or beat the eggs a bit and pour them over the biscuits raw?
The Typical Mom says
Sorry, whisk may be a better word. I changed it. No do not precook eggs. Watch video for instructions too.
Reddy says
Can we use normal bread.
99Chats says
That sounds like a delicious breakfast!
Anne-maree Potts says
Can you tell me what are refrigerated biscuits , we might call them something else ??
The Typical Mom says
They are here online. http://amzn.to/2pAOX1T