For a spicier kick, use pepper jack cheese or add a pinch of cayenne pepper to the egg mixture. Feel free to substitute other vegetables like mushrooms, zucchini, or sun-dried tomatoes. To prevent sticking, ensure your Bundt pan is thoroughly greased, even if it's nonstick. If the top of the cake starts to brown too quickly during the final baking stage, tent it loosely with foil. Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven.
Breakfast Biscuit Bundt Cake
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS0
Imagine a savory bread pudding transformed into a show-stopping centerpiece. This Breakfast Biscuit Bundt Cake is a delightful combination of flaky biscuits, crispy bacon, vibrant vegetables, and fluffy eggs, all baked together in a beautiful Bundt pan. It's a guaranteed crowd-pleaser for any brunch gathering!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol317 mg
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Fiber3 g
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Protein25 g
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Saturated Fat10 g
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Sodium1344 mg
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Sugar6 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch nonstick Bundt pan with cooking spray. (5 minutes)
02
StepCook bacon in an extra-large skillet over medium heat until crisp. Drain on paper towels. When cool enough to handle, crumble the bacon. (8-10 minutes)
03
StepDrain all but 1 tablespoon bacon drippings from the skillet. Add onion and bell pepper to the skillet. Cook and stir until tender. Add spinach and cook until wilted. Set aside to cool. (6-8 minutes)
04
StepIn a large bowl, whisk together eggs, milk, hot sauce, salt, and pepper until well combined. (3 minutes)
05
StepAdd bacon, cooked vegetables, biscuit pieces, cheese, and hash browns to the bowl; toss gently to combine, ensuring everything is evenly distributed. (5 minutes)
06
StepPour the mixture into the prepared Bundt pan, spreading it evenly. Cover the pan tightly with aluminum foil. (2 minutes)
07
StepBake for 30 minutes with the foil on. Remove the foil and continue baking until a knife inserted into the center comes out clean and the internal temperature reaches 195 to 200 degrees F (91 to 93 degrees C). (25-30 minutes)
08
StepLet the cake cool on a wire rack for 15 minutes. Carefully run a thin silicone spatula around the edges and the center tube of the Bundt pan to loosen the cake. Invert the cake onto a serving platter. If any pieces stick to the pan, gently remove them and arrange them on the cake. (20 minutes)
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