BREAKFAST BUNDTS

Yolanda Stewart

By
@Yoza

New Breakfast Bundts by Shug's. www.shugbundtcakes.com


Featured Pinch Tips Video

Serves:

6

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 can(s)
refrigerated crescent rolls
15-18
little smokies sausage links, sauteed
1 small
onion, chopped
1 small
bell pepper, chopped
10-12 slice
thin slices of cream cheese

Directions Step-By-Step

1
SPRAY MINI BUNDT PAN WITH OIL, GENEROUSLY.
UNFOLD REFRIGERATED CRESCENT ROLLS. CUT EACH DOUGH ALONG THE PREFORATED SIDES. PRESS ROLL FLATTER THAN ITS ORIGINAL SIZE TO MAKE DOUGH SPREAD WIDER. PLACE WIDEN DOUGH OVER THE CENTER OF EACH CAVITY MOLD AND GENTLY PRESS DOWN UNTIL DOUGH BREAKS THRU THE CENTER, ALLOWING IT FALL TO THE BOTTOM. PRESS AND CUP THE DOUGH WITH YOUR FINGERS ALONG THE INSIDES OF EACH SECTION.
2
SAUTE YOUR LINKS, 4-5 MINS. YOU MAY CUT LINKS INTO TWO'S OR THREE AND PLACE LINKS IN A CIRCULAR MOTION ON TOP OF DOUGH. SPRINKLE CHOPPED ONIONS AND BELL PEPPERS. THEN TOP WITH 1-2 CREAM CHEESE THIN SLICES. YOU CAN PLACE INGREDIENTS IN ANY ORDER YOU LIKE. JUST STUFF IT!
3
OVEN BAKE AT 375 FOR 17-20 MINS.OR UNTIL DOUGH IS GOLDEN BROWN. REMOVE AND SERVE. FROM EXPERIENCE, TO REMOVE BREAKFAST BUNDTS OUT OF PAN, DO NOT FLIP PAN UPSIDE DOWN, YOU WILL LOSE ALL OF YOUR TOPPINGS. CAREFULLY USE A LARGE CRAVING FORK AND PLACE UNDER EACH BREAKFAST BUNDT BY LIFTING THEM UP ON ONE SIDE. SLIDE THE FORK UNDER, WHICH PERFECTLY FITS BETWEEN THE MOLD FLUTED MINI-TUBE PAN AND LIFT OUT.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy