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.
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?