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 (I will show you what I mean below) and they aren’t always sweet, like this egg bacon and cheese breakfast bundt cake recipe. Doesn’t this sound fun, and a great addition to any brunch. Believe me, the kids will love it and anything cooked in a bundt pan just makes it look well…pretty! Serve right out of the oven on a trivet like you see below, or loosen the edges and flip it over to be served like above. (originally published 5/17)
Both ways look really nice.
Do NOT overcook this as it will dry out.
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.
This is really all you need to make this bacon egg and cheese breakfast bundt cake
- Eggs
- Refrigerated biscuits
- Bacon
- Onions
- Salt and Pepper
- 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, sweet version, 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.
Serve along side some sausage links and it’s great for breakfast for dinner too!
Here is a video showing you how we make this breakfast bread:
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.
- 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 & pepper to taste
- 1/2 onion diced
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Preheat oven to 350 degrees.
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Cut each biscuit to 6 pcs. and put in a bowl.
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Whisk eggs and add salt pepper, and any diced onions or scallions if you so desire, pour over biscuits.
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Cook your bacon, crumble, then add to bowl with biscuits.
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Shred your cheese and add to bowl.
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Use a spoon or hands to gently mix the biscuits and items in mixture keeping pcs. of biscuits in tact.
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Spray inside of bundt pan WELL with non stick spray.
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Pour mixture into your pan and spread around the pan evenly.
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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.
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!
Fun to serve because it looks pretty cool, and the pull apart feature is a huge win for kids for sure! Let us know what you think when you make it, and what the occasion was!
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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.
That version sounds amazing.
Hi. What size cans of Grands should I use?
I have never seen any other sizes, Grands are the larger sizes of refrigerated biscuits.
from the picture already looks very delicious.. im gon na try it at home, maybe the results are not as pretty as yours hehe
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..
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?
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.
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!
do you think onion powder could be substituted for the onion. If my family sees onion in anything they won’t eat it.
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.
Are the biscuits a five count can or 10 count?
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.
I’m obsessed with my bundt cake pan too! This looks so yummy!! I can’t wait to try it.
Me too!
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.
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.
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.
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.
Could this be made ahead of time to be baked later, perhaps the night before?
I would probably be okay, I haven’t tried that.
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.
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).
If you prefer less bready you can use regular instead of Grands biscuits.
It’s stated 10 servings, but what is the serving size so it can be compared to the nutrition table?
Can you use frozen biscuits?:)
I haven’t no, you’d need to cut up into bite size pcs. so don’t think so.
Could you substitute with cooked sausage in place of bacon
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?
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.
Just halve the recipe and bake it in a loaf pan instead of a bundt pan.
Yiu have how many calories per serving but I didnt see # of servings.
Nevermind. Just went back further and found it. Can’t wait to try it
The carb count is listed as 3. Are you sure this is correct? Seems low. Thanks!
Just fixed…didn’t calculate right the first time. It is calculated by the recipe widget so cannot guarantee accuracy myself though.
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 🙂
Could you add more eggs say 3 more eggs to add more protein ?
You could but may need a bit more time
How long would you bake it if using a 9×12 pan?
Maybe check after 30 minutes?
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?
Sorry, whisk may be a better word. I changed it. No do not precook eggs. Watch video for instructions too.
Can we use normal bread.
That sounds like a delicious breakfast!
Can you tell me what are refrigerated biscuits , we might call them something else ??
They are here online. http://amzn.to/2pAOX1T