Breakfast Bundt Cake

1
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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
30 Min
Cook:
30 Min
Method:
Convection Oven

Ingredients

Add to Grocery List

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

How to Make Breakfast Bundt Cake

Step-by-Step

  • 1Spray 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.
  • 2Brown 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).
  • 3Beat 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.
  • 4Bake 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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