Breakfast Bundt Cake

Roxanne Staggs

By
@Foxyroxy810

Love this recipe because it's soooo versatile! You can use any breakfast meat, i.e. sausage, bacon, ham etc. Use them all or whatever combo you want! Sometimes I make it Mexican by adding lots of peppers & onions and serve with salsa or keep it simple and serve with milk gravy. This dish is so simple and tasty!


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Comments:

Serves:

6 to 8

Prep:

30 Min

Cook:

30 Min

Method:

Convection Oven

Ingredients

1 can(s)
jumbo canned buttermilk biscuits
6
eggs
1 lb
sausage, bacon, ham..some or all!
1 1/2 c
frozen hashbrown potatoes, with or without peppers/onions
1 c
cheddar cheese, shredded
To taste
salt and pepper

Directions Step-By-Step

1
Spray bundt pan with baking spray or coat with oil and a little flour. Flatten out each biscuit and place in bottom of pan overlapping them a little. Cover whole bottom and go up the sides some. This should take about four biscuits.
2
Brown sausage, ham and/or bacon, drain. If using diced deli ham do not cook first. While meat(s) is draining, lightly brown hashbrowns in 2 tbs oil. Add meat(s) on top of biscuits in pan. Now add hashbrowns on top of the meat(s).
3
Beat eggs and cheese, salt & pepper together in bowl until mixed well. Pour this over hashbrowns in bundt pan. Flatten out remaining biscuits and cover top completely, remembering to overlap the biscuits a little.
4
Bake at 350 degrees for 30 to 40 minutes until eggs are well set. Remove from oven and let set and cool for 10 minutes. Run a knife around it to make sure it releases from pan. Invert onto platter.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: Southern