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Bacon Egg Cheese Breakfast Bundt Cake

02/25/2019 by The Typical Mom 81 Comments

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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.

breakfast bundt cake

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.

breakfast bundt cake

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.

breakfast monkey bread 2

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!

breakfast monkey bread 4

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!

Pressure Cooker Breakfast 3

There’s a video in the post showing you how we make this breakfast bread, follow that before you get started.

  1. Serve easy with a side of air fryer tater tots for an over the top brunch!

Time needed: 45 minutes.

Breakfast Bundt Cake

  1. 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. 

  2. 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

Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!

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***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

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breakfast monkey bread
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4.55 from 20 votes

Breakfast Bundt Cake

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. 
Course Breakfast, Side Dish
Cuisine American
Keyword bacon, biscuit, bread, breakfast, bundt cake, cheese, egg, ham, monkey bread
Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Servings 10
Calories 515kcal
Author The Typical Mom

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

Nutrition Facts
Breakfast Bundt Cake
Amount Per Serving (4 oz)
Calories 515 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Cholesterol 117mg39%
Sodium 1236mg54%
Potassium 324mg9%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 3g3%
Protein 18g36%
Vitamin A 345IU7%
Vitamin C 0.4mg0%
Calcium 223mg22%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
breakfast bundt cake
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Filed Under: Recipes Tagged With: bacon, biscuit, bread, breakfast, bundt, bundt cake, cake, cheese, egg, monkey bread, savory

Reader Interactions

Comments

  1. Shoni says

    01/27/2021 at 6:50 pm

    Can this be prepared the night before and baked in the morning?

    Reply
    • The Typical Mom says

      01/29/2021 at 2:46 pm

      I wouldn’t, the biscuits will become super soft and one big mush pile.

      Reply
      • Shoni says

        01/29/2021 at 7:04 pm

        Makes sense. Thank you!

  2. Lori says

    09/29/2020 at 9:44 am

    Would it be ok to leave out meat? I serving it for brunch and have several vegetarians.

    Thanks

    Reply
    • The Typical Mom says

      09/29/2020 at 10:15 am

      Yes

      Reply
      • Shelly says

        01/01/2021 at 4:42 pm

        Made this for brunch today and yummy!!! I added two more eggs, no meat and a cup of shredded spinach!

  3. Sabrina says

    05/10/2020 at 12:25 pm

    A big hit for Mother’s Day brunch. Everyone loved it.
    It came out of the pan just like the picture. Definitely a keeper

    Reply
    • The Typical Mom says

      05/10/2020 at 2:56 pm

      Oh yay glad it was a hit

      Reply
  4. Holly says

    01/29/2020 at 12:02 pm

    What size pan is this recipe meant for? 🙂

    Reply
  5. Shirley Camilleri says

    01/21/2020 at 1:01 pm

    I live in England. What can be used instead of biscuits! A bread roll?

    Reply
  6. Pam says

    08/28/2019 at 10:09 pm

    Can you use a French loaf stick of bread instead of the biscuits. Many thanks

    Reply
    • The Typical Mom says

      08/29/2019 at 3:23 pm

      I haven’t tried that.

      Reply
    • Brenda says

      09/19/2019 at 3:02 pm

      How do I storeovernite a fresh baked breakfast bunds that has 12 eggs in it to serve tomorrow morning ?

      Reply
  7. Jen says

    08/04/2019 at 7:04 am

    Can I add frozen tater tots into the mix?

    Reply
    • The Typical Mom says

      08/04/2019 at 1:43 pm

      I wouldn’t

      Reply
  8. Patricia scarbary says

    04/14/2019 at 1:17 pm

    I love Mary B frozen biscuits,I would use the tea biscuits,thawed

    Reply
    • The Typical Mom says

      04/15/2019 at 2:46 pm

      Let me know how those work out.

      Reply
  9. Celia says

    02/19/2019 at 10:02 pm

    Do you think this would work using thawed frozen yeast rolls dough? I’m not that crazy about canned biscuits. The recipe sounds delicious.

    Reply
    • The Typical Mom says

      02/20/2019 at 7:42 am

      I’m not sure, I haven’t tried that.

      Reply
      • Sande says

        04/15/2020 at 8:10 am

        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.

  10. Milisa says

    02/09/2019 at 10:08 am

    Love how easy this comes together! A definite favorite!

    Reply
  11. Christy Denney says

    02/07/2019 at 1:02 pm

    This is genius!

    Reply
  12. Beth Pierce says

    01/31/2019 at 7:02 am

    Oh my heavens! The whole family loved this! So delicious!

    Reply
  13. Layne says

    01/19/2019 at 5:38 pm

    Yum, this looks delicious. I can’t wait to make it!

    Reply
    • The Typical Mom says

      01/19/2019 at 9:43 pm

      It’s fab.

      Reply
  14. April says

    12/11/2018 at 12:10 pm

    this is so genius! i love it, thank you!

    Reply
  15. Mariane Martin says

    11/25/2018 at 9:18 am

    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.

    Reply
    • The Typical Mom says

      11/26/2018 at 12:09 pm

      Glad they love it too!

      Reply
  16. Txschic says

    11/23/2018 at 9:12 am

    Very good. I used 1 can of Grands, and 8 eggs. Perfect ratio of bread to eggs.

    Reply
  17. Mandy @ South Your Mouth says

    11/14/2018 at 7:44 am

    This looks so yummy and fun! I can’t wait to try it!

    Reply
  18. Kristen says

    11/14/2018 at 4:55 am

    I have never thought to do a savory bundt cake for breakfast! What an awesome idea!

    Reply
  19. Jamie says

    11/08/2018 at 12:54 pm

    What a great dish for a weekend or holiday brunch. Adding this to my list to try!

    Reply
  20. Shayne O'Shea says

    07/28/2018 at 12:01 am

    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.

    Reply
    • The Typical Mom says

      07/31/2018 at 11:34 am

      That version sounds amazing.

      Reply
  21. Val says

    07/16/2018 at 4:46 pm

    Hi. What size cans of Grands should I use?

    Reply
    • The Typical Mom says

      07/17/2018 at 9:42 pm

      I have never seen any other sizes, Grands are the larger sizes of refrigerated biscuits.

      Reply
  22. meninggikan badan says

    07/10/2018 at 8:05 pm

    from the picture already looks very delicious.. im gon na try it at home, maybe the results are not as pretty as yours hehe

    Reply
  23. susu peninggi badan says

    07/10/2018 at 8:02 pm

    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..

    Reply
  24. Candy says

    04/10/2018 at 9:26 am

    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?

    Reply
  25. Kathy says

    12/29/2017 at 5:13 am

    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.

    Reply
    • Judy says

      05/15/2018 at 5:18 am

      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!

      Reply
  26. Susie B says

    12/07/2017 at 7:44 am

    do you think onion powder could be substituted for the onion. If my family sees onion in anything they won’t eat it.

    Reply
    • Judy says

      05/15/2018 at 5:12 am

      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.

      Reply
  27. Christa says

    11/19/2017 at 6:47 am

    Are the biscuits a five count can or 10 count?

    Reply
  28. Lynn B says

    11/04/2017 at 6:07 am

    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.

    Reply
    • Sandy says

      12/25/2019 at 5:21 pm

      I made this for Christmas brunch, everyone enjoyed it.

      Should the left overs be refrigerated?

      Reply
      • The Typical Mom says

        12/26/2019 at 9:50 am

        I probably would

  29. Janice says

    10/09/2017 at 3:55 pm

    I’m obsessed with my bundt cake pan too! This looks so yummy!! I can’t wait to try it.

    Reply
    • The Typical Mom says

      10/11/2017 at 8:23 am

      Me too!

      Reply
  30. Bernie says

    08/30/2017 at 1:02 pm

    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.

    Reply
    • Bernie says

      08/30/2017 at 1:04 pm

      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.

      Reply
      • Bernie says

        09/01/2017 at 4:22 am

        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

      01/30/2019 at 8:37 am

      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.

      Reply
  31. Lyn Sutton says

    08/10/2017 at 8:31 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.

    Reply
  32. Sue says

    08/03/2017 at 2:00 pm

    Could this be made ahead of time to be baked later, perhaps the night before?

    Reply
    • The Typical Mom says

      08/03/2017 at 7:32 pm

      I would probably be okay, I haven’t tried that.

      Reply
  33. Lorri rider says

    07/16/2017 at 11:52 pm

    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.

    Reply
  34. Erin says

    07/05/2017 at 6:52 pm

    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).

    Reply
    • The Typical Mom says

      07/11/2017 at 6:26 pm

      If you prefer less bready you can use regular instead of Grands biscuits.

      Reply
  35. tibbs says

    06/23/2017 at 10:10 pm

    It’s stated 10 servings, but what is the serving size so it can be compared to the nutrition table?

    Reply
  36. Holly says

    06/22/2017 at 9:10 pm

    Can you use frozen biscuits?:)

    Reply
    • The Typical Mom says

      07/01/2017 at 7:08 pm

      I haven’t no, you’d need to cut up into bite size pcs. so don’t think so.

      Reply
  37. Lisa says

    06/07/2017 at 6:20 pm

    Could you substitute with cooked sausage in place of bacon

    Reply
  38. Rhonda says

    05/30/2017 at 12:08 pm

    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?

    Reply
    • The Typical Mom says

      05/30/2017 at 4:29 pm

      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.

      Reply
    • MomOfThree says

      08/09/2017 at 7:31 pm

      Just halve the recipe and bake it in a loaf pan instead of a bundt pan.

      Reply
  39. Anne says

    05/29/2017 at 5:26 am

    Yiu have how many calories per serving but I didnt see # of servings.

    Reply
    • Anne says

      05/29/2017 at 5:29 am

      Nevermind. Just went back further and found it. Can’t wait to try it

      Reply
  40. Deb says

    05/25/2017 at 9:50 am

    The carb count is listed as 3. Are you sure this is correct? Seems low. Thanks!

    Reply
    • The Typical Mom says

      05/25/2017 at 9:53 am

      Just fixed…didn’t calculate right the first time. It is calculated by the recipe widget so cannot guarantee accuracy myself though.

      Reply
      • Deb says

        05/25/2017 at 10:08 am

        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 🙂

  41. Sally says

    05/23/2017 at 8:36 am

    Could you add more eggs say 3 more eggs to add more protein ?

    Reply
    • The Typical Mom says

      05/23/2017 at 7:22 pm

      You could but may need a bit more time

      Reply
  42. Dorothy Bennett says

    05/19/2017 at 12:29 pm

    How long would you bake it if using a 9×12 pan?

    Reply
    • The Typical Mom says

      05/22/2017 at 8:48 am

      Maybe check after 30 minutes?

      Reply
  43. Ginger Stuckey says

    05/18/2017 at 12:10 pm

    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?

    Reply
    • The Typical Mom says

      05/19/2017 at 8:57 am

      Sorry, whisk may be a better word. I changed it. No do not precook eggs. Watch video for instructions too.

      Reply
      • Reddy says

        07/10/2018 at 11:35 pm

        Can we use normal bread.

  44. 99Chats says

    05/11/2017 at 3:31 am

    That sounds like a delicious breakfast!

    Reply
  45. Anne-maree Potts says

    05/10/2017 at 3:20 pm

    Can you tell me what are refrigerated biscuits , we might call them something else ??

    Reply
    • The Typical Mom says

      05/10/2017 at 3:23 pm

      They are here online. http://amzn.to/2pAOX1T

      Reply

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