Our recipe for bacon egg and cheese breakfast bundt cake with biscuits tastes amazing!! 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 items to take brunch 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)
Ingredient Notes
Eggs ideally should be added at room temperature and whisked together. This will yield a fluffy result. I recommend brown organic, free range types because they have the richest flavor.
Refrigerated biscuits, Grands biscuits were used here which are larger than the traditional styles. If you cannot find this style then you would want to grab an extra can of “regular” so that the bread to filling ratio is proper.
Bacon is the meat we love to add into this but you could precook ground sausage or diced ham too and use that instead. If you have slices you would want to cook until it isn’t totally crispy but crisped and lightly browned if that makes sense.
Onions should be diced into small bits, I use a yellow onion but white would work too. This is optional and can be left out if you prefer however it is an easy way to add flavor and some texture into the “filling” of the dish.
Shredded cheddar cheese is what we use though other varieties would work like pepper Jack, or white. You can find dairy free options at the store now too which taste almost identical to the real thing. Salt and pepper are optional.
Greased bundt pan, large bowl to whisk ingredients in and a rubber spatula is needed for gently folding ingredients together are needed for the equipment.
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.
Tips
Always make sure you wait until you have a preheated oven before adding food. Spray the pan first before pouring mixture in so it slides out easily when done. It’s best to add as many add ins as possible and a great leftover ham recipe, or with chopped up air fryer bacon, even diced bell peppers would be good.
Remember that the egg will continue to cook a bit in the pan so once it is lightly golden brown on the top take it out to cool before slicing. 40 minutes works for our oven but 45 minutes would be max. You want those slices to stay in tact so allow it to cool at least 20 minutes before slicing.
What else can you add into bacon cheese bundt cake?
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.
Can you make a breakfast bundt cake with crescent rolls?
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.
Breakfast Bundt Cake Recipe
Ingredients
- 2 cans refrigerated biscuits, Grands is best (or 2 cans regular if you want it less bready)
- 5 large eggs
- 1 cup bacon bits, or crushed precooked bacon
- 2 cup cheddar cheese, shredded, sharp is great
- 1 pinch Salt, to taste
- 1/2 small onion, diced, optional
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.
Breakfast Monkey Bread
If you love this easy breakfast bundt cake you must try this gingerbread pumpkin bundt cake we’ve made too! We did this again with our bundt pan stuffing which looks much nicer than thrown in a bowl. 😉
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 frozen tater tots for an over the top brunch!
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 cake for that one.
Very good. I used 1 can of Grands, and 8 eggs. Perfect ratio of bread to eggs.
@Txschic, I did about the same. I used 1 can of Grands and 7 eggs. My plan is to use 9 eggs next time. The lesser bread ratio is more to my taste.
This looks so yummy and fun! I can’t wait to try it!
I have never thought to do a savory bundt cake for breakfast! What an awesome idea!
What a great dish for a weekend or holiday brunch. Adding this to my list to try!
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 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!
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?