Breakfast Bundt Cake

Roxanne Staggs


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!


★★★★★ 1 vote

6 to 8
30 Min
30 Min
Convection Oven


  • 1 can(s)
    jumbo canned buttermilk biscuits
  • 6
  • 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

How to Make Breakfast Bundt Cake


  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.

Printable Recipe Card

About Breakfast Bundt Cake

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

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