Description
This hearty Breakfast Bundt Cake combines savory Canadian bacon, crispy O’Brien-style hash browns, fluffy eggs, and melted cheese all baked together with biscuit pieces in a bundt pan. Perfect for a filling morning meal, this savory breakfast bake offers a delightful blend of textures and flavors, with a golden baked exterior and tender, cheesy interior. It’s a crowd-pleasing dish that can be sliced and served warm, ideal for family breakfasts or brunch gatherings.
Ingredients
Scale
Meats
- 6 ounces of Canadian bacon, diced into small squares
Vegetables and Potatoes
- 2 cups of O’Brien-style frozen hash browns
Dairy and Eggs
- 12 large eggs
- 2 cups of shredded cheese (cheddar or preferred blend)
- ½ cup of whole milk
Baking
- 1 can of Pillsbury biscuits, each biscuit cut into 4 pieces
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to ensure it reaches the ideal temperature for baking the Breakfast Bundt Cake.
- Prepare the Bacon: Dice the Canadian bacon into small, uniform squares to promote even cooking and a balanced distribution within the bake.
- Segment the Biscuits: Cut each biscuit into four equal pieces to help them bake thoroughly and blend well in the mixture.
- Combine Eggs and Milk: In a large mixing bowl, vigorously whisk together the eggs and whole milk until smooth and fully combined.
- Incorporate Hash Browns: Stir the frozen O’Brien hash browns into the egg mixture evenly, making sure they are well distributed throughout the bowl.
- Add Bacon and Cheese: Add the diced Canadian bacon to the mixture and stir, then add the shredded cheese and stir again to maintain even distribution.
- Fold in Biscuit Pieces: Gently fold the biscuit pieces into the mixture to preserve the airiness of the eggs and achieve a light texture in the final bake.
- Prepare the Bundt Pan: Coat a bundt cake pan generously with non-stick cooking spray to prevent sticking and facilitate easy removal.
- Assemble in Pan: Pour the prepared mixture into the bundt pan, smoothing the top evenly with a spatula for a uniform surface.
- Cover and Bake: Cover the pan securely with aluminum foil to avoid excessive browning. Bake in the preheated oven for 1 hour or until the eggs are set and the top is lightly golden.
- Final Cooking Stage: Remove the cake from the oven and allow residual heat to finish cooking the eggs gently without drying out the cake.
- Cool and Unmold: Let the cake cool slightly in the pan, then carefully invert it onto a serving platter to release it cleanly from the pan.
- Serve: Slice and serve the Breakfast Bundt Cake while warm for the best flavor and texture experience.
Notes
- Using O’Brien-style hash browns adds a nice flavor and color contrast, but any frozen hash browns can be used.
- Adjust salt and pepper seasoning to suit personal taste preferences.
- Non-stick spray or a well-greased bundt pan is crucial to prevent sticking and facilitate easy removal.
- The biscuit pieces help add a tender, bread-like texture inside the cake; feel free to substitute with your favorite biscuit dough.
- For a vegetarian version, omit the Canadian bacon and consider adding additional vegetables like bell peppers or mushrooms.
- Leftover Breakfast Bundt Cake can be refrigerated and reheated in the oven or microwave for a quick breakfast option.
