Breakfast Bundt Cake

4.77 from 13 votes

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

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: American

Keyword: Bundt Cake

Servings:

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

Notes

Toppings:

I like to sprinkle chives and cherry tomatoes for presentation, but be sure to also set out ketchup, salsa, and Tabasco. Do you know what tastes really good with this egg dish? Slices of avocado! This is a must-try savory breakfast cake that can be made and served in so many creative and delicious ways.

Storage:

Store the savory breakfast bundt cake leftovers in the refrigerator for up to 3 days with plastic wrap.

Nutrition