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Pressure Cooker Breakfast Bundt Cake

Here’s a yummy pressure cooker breakfast bundt cake full of eggs, biscuits, ham or bacon & more! Make it in your Instant Pot or Ninja Foodi and enjoy it for brunch today.

Pressure Cooker Breakfast

I made this pressure cooker breakfast bundt cake not knowing how it would turn out and was surprised to find it out it worked amazingly well!! Packed with eggs, leftover ham, onions and biscuits it was hearty and full of flavor! Definitely on the top of our quick and easy Instant Pot recipes on The Typical Mom blog. (originally published 8/18, affiliate links to products present)

I made this breakfast bundt cake in the oven a while back. Then made an Instant Pot breakfast casserole with hash browns as well. This is bacon egg and cheese bundt cake is a nice cross between the two though and looks so pretty when it’s done!

  • This particular bundt pan to make our pressure cooker breakfast is a must because of it’s size, shape, and non stick coating.

It was so good I tell you…..

instant pot breakfast

I started this because I had leftover ham after cooking an Instant Pot ham and hate wasting food.

So…..I thought I would give this a whirl and see if it would turn out well.

  • Amazing is all I have to say. You can make it in your Ninja Foodi too.

Not all I make in my pressure cooker the first time work out well, this is true.

Figuring out the timing on it is the hardest part since you can’t see it like if you put it inside the oven or something.

It’s kinda’ a guess when you’re developing a recipe but 30 minutes worked perfectly for this to ensure the biscuits were cooked through and the eggs weren’t still runny at all.

You could easily substitute the diced ham for bacon bits or precooked ground sausage in your egg mixture I’m sure. I am going to use sausage next time and will update with a pic. when I do that.

Pressure Cooker Breakfast 3

Such a pretty savory bundt cake idea right?? Would present well at a brunch and feeds a fair amount since it is rather dense, but FULL of flavor I tell you.

  • If you allow it to cool at least 5 minutes it is easy to slice through as you can see on the bottom photo here and each bite had plenty of egg and ham.

You could also add a bit of cheese, I think 1/4 cup would work well. I didn’t this time because my husband is dairy free and wanted him to try it…and he loved it!

This is what you’ll need to make our pressure cooker breakfast bundt cake

  1. 7″ bundt pan – fits in 6qt. Instant Pots or larger, the best one I’ve bought!
  2. Eggs
  3. Refrigerated biscuits – I used Grands (a bit larger than traditional ones, found right beside all others in refrigerated section at store)
  4. Diced ham – I used leftover ham and it was fabulous, could use real crumbled bacon or bacon bits
  5. Diced onion
  6. Seasoned salt – I used Lawry’s
  7. Garlic salt
  8. Could add a bit of cheese if desired, maybe 1/4 c shredded (I did not this time)

Let me tell you it was so fabulous!

Pressure Cooker Breakfast 2

Here’s a video for our easy Instant Pot breakfast bundt cake.

instant pot egg bites

Can you bake in a pressure cooker?

  • YES!
  • This sorta’ shows you that it’s possible, but keep going!
  • You can bake an Instant Pot coffee cake easily.
  • A great option when it’s too hot to turn on the oven.

Printable directions for this Instant Pot, Crockpot Express or Ninja Foodi bundt cake here:

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Time needed: 30 minutes.

Instant Pot Bundt Cake

  1. Mix ingredients

    Scramble your eggs in a bowl. Cut each Grands refrigerated biscuit into 9 pieces and put into the bowl with the egg.

    Add your diced ham, garlic and seasoned salt and diced onions. (could add 1/4 c. cheese too) Fold this mixture together until biscuits are coated well with egg.

  2. Prepare

    Spray the inside of your 7″ bundt pan with non stick spray and pour your mixture in. Cover it with foil allowing the top to be a bit domed so it can rise inside the pan a bit.

    Put 1 1/2 c. of water inside your pressure cooker and put a trivet at the bottom. Make a sling out of foil and lower your breakfast bundt cake down on to the trivet.

  3. Cook

    Set to pressure high for 30 minutes. Allow it to naturally release (I waited 20 minutes). Uncover and cool a bit so when you flip it over it stays in tact. Slice and enjoy!

Pressure Cooker Breakfast 3
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5 from 4 votes

Pressure Cooker Breakfast

Here’s a yummy pressure cooker breakfast bundt cake full of eggs, biscuits, ham & more! Load it up and enjoy it for brunch. 30 minutes in your Instant Pot! 
Course Breakfast, Main Course, Snack
Cuisine American
Keyword bread, breakfast, bundt cake, cheese, egg, ham, instant pot, pressure cooker, savory
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 35 minutes
Servings 6
Calories 367kcal
Author The Typical Mom

Ingredients

  • 1 tube refrigerated biscuits I used Grands, only used 7 out of 8 biscuits
  • 1/4 onion diced
  • 3/4 c ham precooked, diced – could use 1/2 c. real bacon bits instead
  • 1 tsp garlic salt
  • 1/2 tsp seasoned salt I used Lawry’s
  • 4 eggs
  • 1/4 c cheese

Instructions

  • Scramble your eggs in a bowl.
  • Cut each Grands refrigerated biscuit into 9 pieces and put into the bowl with the egg.
  • Add your diced ham, garlic and seasoned salt and diced onions. (could add 1/4 c. cheese too, I didn’t this time for pics but have other times and it is great)
  • Fold this mixture together until biscuits are coated well with egg.
  • Spray the inside of your 7″ bundt pan with non stick spray and pour your mixture in.
  • Cover it with foil allowing the top to be a bit domed so it can rise inside the pan a bit.
  • Put 1 1/2 c. of water inside your pressure cooker and put a trivet at the bottom.
  • Make a sling out of foil and lower your breakfast bundt cake down on to the trivet.
  • Set to pressure high for 30 minutes.
  • Allow it to naturally release (I waited 20 minutes).
  • Uncover and cool a bit so when you flip it over it stays in tact.
  • Slice and enjoy!

Video

Nutrition Facts
Pressure Cooker Breakfast
Amount Per Serving (3 oz)
Calories 367 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 120mg40%
Sodium 1556mg68%
Potassium 269mg8%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 2g2%
Protein 12g24%
Vitamin A 160IU3%
Vitamin C 0.3mg0%
Calcium 54mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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Kaytee

Wednesday 1st of January 2020

Delicious! I made this in 4 mini bundt pans. I used 1/4 c shredded hash browns instead of biscuits. I also added 1/4 c chopped bell pepper. I used 6 eggs. After I mixed it all together I divided among the bundts and cooked in Pressure cooker for 15 minutes. We each had a Denver bundt on our plate sprinkled with a teaspoon of cheese on top. It was a wonderful New Years breakfast! Happy New Year!

The Typical Mom

Wednesday 1st of January 2020

Yeah!! Sounds delicious

Melinda

Wednesday 6th of November 2019

This looks amazing! Any idea if I could substitute the grands for crescent rolls? (I'm going to go google the cooking time for each to compare.) Only because I have two tubes of crescents in the fridge already... Thanks!

Candice

Thursday 18th of July 2019

Could you use cubed (raw) potatoes to replace the biscuits? It would make it gluten free.

The Typical Mom

Friday 19th of July 2019

No I don't think they would cook to tender.

Lori

Wednesday 3rd of July 2019

Wondering if this especially needs to be in a bundt to cook properly, or if that's just for presentation. Or should a regular round/souffle dish work, like what I use for Instant Pot crustless quiche? Thanks!

The Typical Mom

Thursday 4th of July 2019

It cooks more evenly in a bundt yes, the middle will get as done as the outsides this way

Patricia Madara

Sunday 23rd of June 2019

Hello can this be done in the over donot hava pressure cooker thank look good

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