Craving a brunch sensation that’s both impressive and irresistible? Look no further than the Bacon, Egg & Cheese Biscuit Bundt Cake! This savory twist on a classic breakfast casserole combines fluffy buttermilk biscuits, crispy bacon, melty cheese, and a rich egg custard into a stunning bundt cake form.
Whether you’re feeding a crowd or spoiling yourself for a weekend brunch, this Bacon, Egg & Cheese Biscuit Bundt Cake is sure to be a hit. And the best part? It’s surprisingly easy to make!
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Why You’ll Want to Make Bacon Egg & Cheese Biscuit Bundt Cake
- Show-stopping Brunch: Move over quiche! This bundt cake is a visually stunning centerpiece for any brunch gathering. It’s sure to impress your guests with its unique presentation and delicious flavors.
- Effortless Entertaining: This recipe is surprisingly easy to make despite its impressive look. Simply prep the ingredients, assemble, and bake for a hassle-free brunch solution.
- All-in-One Breakfast: This bundt cake combines everything you love about breakfast – fluffy biscuits, savory bacon, melty cheese, and a rich egg custard – all in one convenient dish.
- Perfect for Meal Prep: The beauty of this bundt cake is its versatility. Enjoy it warm for brunch, or slice it up for a grab-and-go breakfast throughout the week.
Ingredients – Here’s What You’ll Need
Steps to Make Bacon, Egg & Cheese Biscuit Bundt Cake
- Preheat oven to 350°F. Cut each biscuit into six pieces using a pizza cutter, then place the pieces into a large bowl.
- Place the eggs, milk, black pepper, garlic powder, and salt in a medium size bowl.
- And whisk well to combine everything.
- Then, pour the mixture over the cut biscuits.
- Next, add the cooked and crumbled bacon, along with the shredded extra sharp cheddar cheese.
- Carefully stir everything together with a silicone spatula or wooden spoon. Or, put on a pair of vinyl gloves and toss everything together with your hands.
- Spray a 15-cup bundt pan with non-stick cooking spray and transfer the mixture from the bowl to the prepared pan. Bake for 40 minutes at 350°F.
- Remove the pan from the oven and allow to cool for about 15 minutes on a wire cooling rack.
- Remove from the pan and serve warm.
Frequently Asked Questions
What type of cheese is best?
Extra sharp cheddar cheese is a classic choice, but feel free to experiment with other favorites like Gruyère, Monterey Jack, or even crumbled feta.
Can I make this vegetarian?
For a vegetarian option, simply omit the bacon. You can also add chopped vegetables like sautéed mushrooms, roasted peppers, or sun-dried tomatoes for extra flavor.
Can I reheat the leftovers?
Yes! Reheat slices in the microwave or toaster oven for a quick and delicious breakfast on the go.
The bundt cake can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe Tips and Tricks
- Fresh Herbs for the Win: For a touch of freshness, incorporate chopped fresh chives, parsley, or thyme into the egg mixture.
- Leftover Magic: Repurpose leftover bundt cake for creative dishes. Cube it and add it to breakfast scrambles or frittatas, or crumble it on top of a salad for a savory crunch.
- Avoid Over-mixing: Once you’ve combined the egg mixture with the biscuit pieces, bacon, and cheese, resist the urge to over-mix. A gentle stir is all you need to ensure everything is evenly distributed. Over-mixing can lead to a tough and dense cake.
- Easy Release: Let the cake cool in the pan for at least 15 minutes before inverting it. Run a thin knife around the edges to loosen the cake before flipping it onto a plate.
Other Great Breakfast Recipes
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Recipe
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Bacon, Egg & Cheese Biscuit Bundt Cake
Equipment
- 15-cup Bundt Pan
Ingredients
- 2 – 16.3 oz cans Grands! Refrigerated Biscuits
- 6 Eggs
- ½ c Whole Milk
- 1 lb Bacon cooked & crumbled
- 8 oz Extra Sharp Cheddar Cheese shredded
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
Instructions
- Preheat oven to 350°F.
- Cut each biscuit into six pieces using a pizza cutter, then place the pieces into a large bowl.
- Place the eggs, milk, black pepper, garlic powder, and salt in a medium-sized bowl and whisk well to combine everything. Then, pour the mixture over the cut biscuits.
- Next, add the cooked and crumbled bacon and the shredded extra-sharp cheddar cheese.
- Carefully stir everything together with a silicone spatula or wooden spoon. Or put on a pair of vinyl gloves and toss everything together with your hands.
- Spray a 15-cup bundt pan with non-stick cooking spray and transfer the mixture from the bowl to the prepared pan.
- Bake 40 minutes in a 350°F oven.
- Remove the pan from the oven and allow to cool for about 15 minutes on a wire cooling rack.
- Remove from the pan and transfer to a serving plate. Serve warm.
- Yield 12 servings
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