Real Recipes From Real Home Cooks ®

bundt pan breakfast casserole

(1 rating)
Recipe by
Cindy Berry
Louisville, KY

This recipe was posted on my facebook page with just sausage cheese and biscuits, so of course I had to spice it up a bit and this is what I came up with. Hope you like it.

(1 rating)
yield 8 serving(s)
prep time 25 Min
cook time 1 Hr

Ingredients For bundt pan breakfast casserole

  • 1 lb
  • 2 can
    jumbo biscuits
  • 2 c
    frozen cubed hash browns with peppers and onion
  • 2 c
    cheddar cheese, shredded
  • 8

How To Make bundt pan breakfast casserole

  • 1
    Brown and drain sausage.
  • 2
    Slightly brown hash browns in a skillet with about a tbs of oil. I added just the tiniest bit of pepper and salt to them while they were cooking. I only cooked enough to barely brown and thaw them.
  • 3
    Grease and flour your bundt pan. open one can of biscuits. Flatten biscuits out into a large circle and place in bottom of bundt pan pushing them up the sides a little and over lapping them so they cover the bottom totally. This took about 6 biscuits.
  • 4
    Add sausage evenly over biscuits. On top of that add hash browns.
  • 5
    In a large bowl mix eggs and cheese until eggs are well scrambled. Pour evenly over hash browns.
  • 6
    Open second can of biscuits and flatten into large circles and place over top of egg mixture overlapping biscuits a bit.
  • 7
    Bake in 375 degree oven for 35 minutes or until a knife stuck in the center comes out clean and the top biscuits are golden brown.
  • 8
    IMPORTANT!!! Allow to cool for at least 15 minute, until pan can be handled comfortably with bare hands. Run a knife around the outside edge of casserole to loosen from pan and then invert on a plate.
  • 9
    I like to serve with a little milk gravy poured over the top.

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