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The BEST Breakfast Bundt Cake Recipe! For brunch or just a yummy breakfast for your family, this easy egg dish baked in a beautiful bundt cake pan will leave everyone full and happy! A great breakfast idea for the holidays too.
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4.77 from 13 votes

Breakfast Bundt Cake

Whether hosting brunch for the holidays or just a yummy breakfast for your family, you are going to love our Breakfast Bundt Cake recipe!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Keyword: Bundt Cake
Servings: 8

Equipment

  • Bundt pan
  • Non-stick spray
  • Large mixing bowl
  • Whisk
  • Foil

Ingredients

  • 6 ounce package of Canadian bacon
  • 2 cups O’Brien frozen hash browns
  • 12 eggs
  • 1 can Pillsbury biscuits (uncooked)
  • 2 cups shredded cheese
  • ½ cup whole milk
  • salt and pepper to taste

Instructions

  • Preheat oven to 400°F
  • Dice Canadian bacon into small squares
  • Cut each biscuit into 4 small pieces
  • In a large mixing bowl, whisk the eggs and milk together
  • Add in the 2 cups of frozen O’Brien hash browns, stir
  • Stir in the Canadian bacon
  • Stir in the cheese
  • Gently fold in the pieces of Pillsbury biscuits
  • Prepare the bundt cake pan with non-stick spray
  • Pour egg mixture into bundt pan
  • Cover with aluminum foil
  • Bake for 1 hour
  • Remove from the oven - The egg will continue to cook a bit in the pan so once it is lightly browned on top
  • Take it out of the pan to cool by gently turning the cake pan over and allowing the finished dish to slide out
  • Serve on a cake stand or platter

Nutrition

Calories: 475kcal | Carbohydrates: 39g | Protein: 24g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 281mg | Sodium: 1023mg | Potassium: 487mg | Fiber: 1g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 4mg | Calcium: 232mg | Iron: 4mg