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! (affiliate links present)
Breakfast Bundt
Both ways look really nice but if you are having people over you have to admit that this shape gets a lot more oohhhs and ahhhhs than if you were to bake it in a 9×13 pan right? It cooks a bit faster too this way since the middle seems to cook at the same rate as the outside pieces.
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 before slicing. You want those slices to stay in tact for added pretty. 😉 It’s best to add as many add ins as possible like leftover ham, chopped up air fryer bacon, even diced bell peppers would be good.
Bacon Egg and Cheese Breakfast Bundt Cake
- Eggs
- Refrigerated biscuits
- Grands biscuits were used and best
- Bacon – you could precook ground sausage too and use that
- Onion – I use a yellow onion
- Shredded cheddar cheese
- 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??!!
Bundt Cake Breakfast
Whether you’re looking for a breakfast savory one like this, or a really sweet version like our pumpkin 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.
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!
Not really. You want refrigerated biscuits to create a sort of egg, bacon and cheese monkey bread if you will. Grands is what I use so they are a bit larger and puff up into a bundt cake you slice. The scrambled eggs bake right into the bread and makes a fun brunch idea during the holidays.
I will add diced leftover ham into the mix after the holidays. You can dice green onions if you like as well and seasonings are totally up to you but you don’t need much. As far as other vegetables go you would want to saute them first, lay on paper towels to remove added moisture and fold into the mix.
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!
Savory Breakfast Bundt Cake
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 ham and/or onions, scallions if you so desire, and 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 Monkey Bread
Let us know what you think when you make it. Here are a few more easy breakfast recipes you will love. When you’re done you should try our pressure cooker egg bites too for the ultimate morning, or make this in your pressure cooker. Follow our Instant Pot breakfast bundt for that one.
Breakfast Bundt Cake
Ingredients
- 2 cans refrigerated biscuits, Grands is best (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
Nutrition information is automatically calculated, so should only be used as an approximation.
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 made this for Christmas brunch, everyone enjoyed it.
Should the left overs be refrigerated?
I probably would
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.
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.
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?