Breakfast Bundt Cake

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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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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