Breakfast Bundt Cake

Breakfast Bundt Cake

This bacon egg and cheese breakfast bundt cake tastes amazing and is so easy to make!! If you’ve never thought of making a bundt cake breakfast it is sure to be a hit during the holidays. A pretty way to present your favorite breakfast items and a great way to take breakfast on the go.

• Course Breakfast, Side Dish
•  Cuisine American
•  Prep Time 10 minutes
•  Cook Time 37 minutes
•  Total Time 47 minutes
•  Servings 10
•  Calories 515kcal

Ingredients

• 2 cans Grands Pillsbury Biscuits (or 2 cans regular if you want it less bready)
• 5 eggs
• 1 c bacon bits or crushed precooked bacon
• 2 c cheddar cheese shredded, sharp is great
• salt & pepper to taste
• 1/2 onion diced

Instructions

1. Preheat oven to 350 degrees. 
2. Cut each biscuit to 6 pcs. and put in a bowl. 
3. Whisk eggs and add salt pepper, and any diced onions or scallions if you so desire, pour over biscuits. 
4. Cook your bacon, crumble, then add to bowl with biscuits. 
5. Shred your cheese and add to bowl. 
6. Use a spoon or hands to gently mix the biscuits and items in mixture keeping pcs. of biscuits in tact. 
7. Spray inside of bundt pan WELL with non stick spray. 
8. Pour mixture into your pan and spread around the pan evenly. 
9. Bake for approx. 40 minutes or until a beautiful brown color is on the top. Cool before serving. Loosen sides well before flipping over so it slides out.

Nutrition Facts

• Amount Per Serving (4 oz)
• Calories 515 Calories from Fat 252

% Daily Value*

• Total Fat 28g 43%
• Saturated Fat 9g 45%
• Cholesterol 117mg 39%
• Sodium 1236mg 52%
• Potassium 324mg 9%
• Total Carbohydrates 45g 15%
• Dietary Fiber 1g 4%
• Sugars 3g
• Protein 18g 36%
• Vitamin A 6.9%
• Vitamin C 0.5%
• Calcium 22.3%
• Iron 20.5%