The Most Scrumptious Breakfast Bundt Cake Recipe Ever

Whipping up a delightful breakfast bundt cake can turn an ordinary morning into a spectacular culinary adventure.

Morning routines deserve something special that breaks the monotony of standard breakfast fare.

Soft, tender crumbs infused with warm spices promise a delectable start to your day.

Fragrant aromas will drift through the kitchen, enticing everyone to gather around the table.

Layers of flavor combine to create a morning treat that feels both comforting and indulgent.

Simple ingredients merge into a stunning centerpiece that looks impressive yet comes together with minimal effort.

Breakfast Bundt Cake Features

• Savor Breakfast Bliss: Transform ordinary morning meals into a spectacular culinary adventure with this hearty bundt cake that combines classic breakfast ingredients in one stunning dish.
• Crowd-Pleasing Comfort: Perfect for family gatherings, weekend brunches, or potluck events where you want to impress guests with a unique and delicious breakfast centerpiece.
• Simplified Cooking Technique: Streamline your breakfast preparation by mixing all ingredients in one bowl and baking in a single pan, reducing cleanup and cooking complexity for home cooks of all skill levels.
• Customizable Creativity: Easily swap ingredients like different meats, cheeses, or add vegetables to personalize the recipe and suit various taste preferences and dietary needs.

Ingredients for Breakfast Bundt Cake

Main Ingredients:

• Eggs: Core protein component that binds and provides structure to the breakfast cake.
• Milk: Liquid ingredient that adds moisture and helps create a smooth mixture.
• Biscuits: Provides a bread-like texture and helps bulk up the breakfast cake.
• Hash Browns: Adds potato texture and creates a hearty breakfast element.

• Canadian Bacon: Introduces savory meat flavor and adds protein to the breakfast dish.
• Shredded Cheese: Provides rich, melty flavor and additional protein to the cake.

• Non-Stick Spray: Ensures easy removal of the cake from the bundt pan.
• Aluminum Foil: Protects the cake's surface from excessive browning during baking.

Instructions for Breakfast Bundt Cake

Step 1: Fire Up The Oven

Crank the oven dial to 400°F and let it warm up while you prep your delicious breakfast creation.

Step 2: Slice The Bacon

Grab your cutting board and chop Canadian bacon into tiny, bite-sized squares that will add amazing flavor throughout the cake.

Step 3: Break Down Biscuits

Tear each biscuit into four perfect chunks that will nestle beautifully into your breakfast masterpiece.

Step 4: Whisk Eggs And Milk

In a large mixing bowl, beat eggs and milk together until they transform into a smooth, creamy mixture.

Step 5: Toss In Hash Browns

Dump frozen O’Brien hash browns into the egg mixture, stirring to create a hearty base for your cake.

• Frozen O'Brien hash browns

Step 6: Sprinkle Savory Goodness

• Diced Canadian bacon
• Shredded cheese

Stir everything together so each bite will be packed with flavor.

Step 7: Gently Fold Biscuits

Carefully fold biscuit pieces into the mix, keeping the texture light and fluffy.

Step 8: Prepare The Pan

Spray your bundt pan generously with non-stick cooking spray to ensure easy cake removal.

Step 9: Pour And Smooth

Transfer the entire mixture into the bundt pan, using a spatula to create an even surface.

Step 10: Bake With Foil Cover

Cover the pan with aluminum foil and slide into the oven.

Bake for one hour until eggs set and top turns golden.

Step 11: Rest And Settle

Remove the cake from the oven and let it sit briefly.

The residual heat will continue cooking the eggs perfectly.

Step 12: Flip And Release

Carefully invert the cake onto a serving platter, allowing it to slip out smoothly.

Step 13: Serve And Enjoy

Slice up this breakfast wonder and serve warm, watching everyone’s eyes light up with excitement.

Tips for Breakfast Bundt Cake

• Swap regular bacon with turkey bacon for a leaner protein option that still delivers robust flavor.
• Sprinkle additional shredded cheese on top right after baking for extra melty goodness and visual appeal.
• Prepare ingredients the night before to save time during morning cooking, storing mixed components separately in sealed containers.
• Allow cake to rest for 10-15 minutes after baking to help stabilize structure and make slicing easier without crumbling.
• For gluten-sensitive individuals, replace regular biscuits with gluten-free alternatives to maintain the cake's delightful texture and taste.

Variations on Breakfast Bundt Cake

• Vegetarian Breakfast Bundt Cake: Replace Canadian bacon with diced bell peppers and plant-based sausage crumbles for a meat-free version packed with colorful vegetables and protein.
• Gluten-Free Morning Delight: Substitute regular biscuits with gluten-free biscuit mix and use certified gluten-free hash browns to accommodate wheat-sensitive individuals.
• Low-Carb Breakfast Bake: Swap biscuit pieces with cauliflower crumbles and use low-fat cheese to create a lower-carbohydrate alternative that maintains rich breakfast flavors.
• Mediterranean Inspired Bundt: Incorporate feta cheese, spinach, and sun-dried tomatoes instead of traditional ingredients for a Mediterranean-style breakfast cake with fresh, zesty notes.

Pairing Ideas for Breakfast Bundt Cake

• Match the savory breakfast cake with a robust medium-roast Colombian coffee that cuts through the richness and complements the cheesy, bacon-filled flavors.
• Serve alongside a zesty fresh-squeezed orange juice to provide a bright, citrusy contrast that cleanses the palate between hearty cake bites.
• Whip up a quick homemade salsa verde or spicy sriracha mayo for drizzling, adding a vibrant kick that enhances the cake's breakfast ingredients and provides an extra flavor dimension.
• Blend a green smoothie with spinach, banana, and apple to balance the cake's heavy elements and introduce a refreshing, nutritious component to the meal.

Storage Advice for Breakfast Bundt Cake

• Refrigerator Storage: Wrap the cake tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 3-4 days. Keep it in an airtight container to maintain moisture and prevent absorption of other food odors.
• Freezer Preservation: Slice the cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Label the bag with the date to track storage time.
• Microwave Reheating: Place a single slice on a microwave-safe plate. Heat in 15-20 second intervals, checking after each interval to prevent overheating. Stop when the cake is warm and slightly steamy.
• Oven Rewarming: Preheat oven to 325°F. Wrap the cake slice in aluminum foil to retain moisture.

FAQs

• Can I use regular bacon instead of Canadian bacon?

Yes, you can substitute regular bacon. Just ensure it’s cooked and diced before adding to the mixture.

• Is this recipe suitable for vegetarians?

No, the recipe contains eggs, bacon, and cheese, making it non-vegetarian.

• Can I make this cake ahead of time?

Yes, you can prepare the mixture the night before and refrigerate, then bake in the morning for a fresh breakfast.

• Do I need any special equipment to make this bundt cake?

You’ll need a bundt pan and basic mixing tools like a whisk and spatula. A non-stick bundt pan works best for easy removal.

Breakfast Bundt Cake Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Breakfast bundt cake brings together classic morning flavors in a delightful circular masterpiece. Maple, brown sugar, and cinnamon create a comforting morning treat you’ll savor with each memorable bite.

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Ingredients

Scale 1x2x3x

• 12 large eggs
• 2 cups (473 ml) shredded cheese
• 1 can Pillsbury biscuits
• 2 cups (473 ml) O’Brien-style frozen hash browns
• 6 oz (170 g) Canadian bacon
• 1/2 cup (120 ml) whole milk
• Salt (to taste)
• Black pepper (to taste)

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Instructions

1. Prepare the oven by heating to 400°F, creating an ideal baking environment for the breakfast cake.
2. Transform Canadian bacon into precise, small cubes using a sharp knife to ensure uniform distribution.
3. Divide each biscuit into four equal segments, promoting consistent texture throughout the cake.
4. In a large mixing bowl, blend eggs and milk until smooth and fully integrated.
5. Introduce frozen O’Brien hash browns into the egg mixture, stirring to create an even dispersion.
6. Gradually incorporate diced Canadian bacon and shredded cheese, mixing thoroughly after each addition.
7. Gently fold biscuit pieces into the mixture, maintaining a light and airy consistency.
8. Liberally spray a bundt pan with non-stick cooking spray to prevent potential sticking.
9. Transfer the entire mixture into the prepared bundt pan, smoothing the surface for even baking.
10. Cover the pan with aluminum foil to protect from excessive browning during the one-hour baking process.
11. Remove from the oven once eggs are set and the top displays a light golden hue, allowing residual heat to complete cooking.
12. Let the cake rest briefly in the pan before carefully inverting onto a serving platter.
13. Slice and serve warm, presenting a delectable breakfast centerpiece that combines multiple morning favorites.

Notes

• Customize the texture by adjusting biscuit piece sizes, creating either more dense or lighter cake-like consistency depending on personal preference.
• Swap Canadian bacon with turkey bacon or vegetarian bacon bits for a leaner or meat-free alternative that maintains similar flavor profiles.
• Experiment with different cheese varieties like sharp cheddar, pepper jack, or goat cheese to transform the cake’s overall taste and complexity.
• Use fresh hash browns instead of frozen for a more crisp and homemade texture, though cooking time might slightly vary with fresh ingredients.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 313kcal
• Sugar: 1g
• Sodium: 660mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 210mg