Breakfast Bundt Cake
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.
Prep Time10 mins
Cook Time37 mins
Total Time47 mins
- 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 & pepper to taste
- 1/2 onion diced
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.
Serving: 4oz | Calories: 515kcal | Carbohydrates: 45g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 1236mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6.9% | Vitamin C: 0.5% | Calcium: 22.3% | Iron: 20.5%