A warm, savory spin on a classic breakfast, this Breakfast Bundt Cake is loaded with fluffy eggs, cheese, sausage, bacon, and biscuit dough all baked into a golden, pull-apart ring. It’s the kind of hearty dish I like to whip up when I’m hosting brunch or feeding a hungry family in the morning. Everything bakes up in one pan, and the result is a flavorful, crowd-pleasing centerpiece with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can refrigerated biscuit dough (16 ounces), cut into pieces
8 large eggs
1/2 cup milk
1 cup shredded cheddar cheese (or a mix of cheeses)
1/2 pound breakfast sausage, cooked and crumbled
4 slices bacon, cooked and crumbled
1/2 cup diced bell peppers (optional)
1/4 cup chopped green onions (optional)
Salt and black pepper, to taste
Directions
Preheat the oven to 350°F (175°C) and grease a bundt pan generously.
In a skillet, cook the sausage until browned, then drain off any excess fat.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Layer half of the biscuit dough pieces into the bottom of the bundt pan.
Sprinkle half of the sausage, bacon, cheese, peppers, and green onions over the biscuits.
Repeat the layers with the remaining ingredients.
Pour the egg mixture evenly over everything in the bundt pan.
Bake for 35–40 minutes, or until the eggs are fully set and the top is golden brown.
Let the cake cool in the pan for 5–10 minutes, then invert onto a plate and slice to serve.
Servings and timing
This recipe makes 8 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Variations
I like to get creative with this recipe depending on what I have on hand. Sometimes I swap the cheddar for pepper jack or Swiss for a different flavor. For a vegetarian version, I leave out the sausage and bacon and load up on mushrooms, spinach, and onions. If I’m in a spicy mood, I toss in diced jalapeños or use spicy breakfast sausage. This is one of those base recipes that adapts beautifully.
Storage/Reheating
To store leftovers, I place slices in an airtight container and refrigerate for up to 4 days. For longer storage, I wrap individual portions and freeze them for up to 2 months. When reheating, I use the microwave for quick single servings (about 1–2 minutes) or warm larger portions in the oven at 350°F until heated through.
FAQs
How do I know when the bundt cake is fully cooked?
I check by inserting a knife or skewer into the center. If it comes out clean and the top is golden, it’s done. The eggs should be fully set without any liquid remaining.
Can I make this the night before?
Yes, I often assemble everything the night before and store it covered in the fridge. In the morning, I let it sit at room temperature while the oven preheats, then bake as directed.
What type of biscuit dough should I use?
I prefer using plain refrigerated biscuit dough, but flaky layers also work well. I avoid any doughs with sweet or flavored coatings.
Can I add hash browns to this recipe?
Definitely. I’ve tried adding thawed hash browns or shredded potatoes to the layers for an even heartier version. Just be sure they’re well-drained before adding.
What if I don’t have a bundt pan?
No problem—I’ve used a deep cake pan or casserole dish instead. The cooking time may vary slightly, so I just keep an eye on it.
Conclusion
This Breakfast Bundt Cake is one of those recipes I turn to again and again when I need something reliable, filling, and satisfying. It’s endlessly customizable, easy to prep ahead, and always a hit whether I’m feeding my family or hosting a brunch. I love how simple it is to throw together, and it always makes the morning feel just a bit more special.
Recipe:
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Breakfast Bundt Cake
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This savory Breakfast Bundt Cake combines fluffy eggs, cheese, sausage, bacon, and biscuit dough into one hearty, golden-baked dish—perfect for brunches, holiday mornings, or feeding a hungry crowd with minimal effort.
Ingredients
1 can refrigerated biscuit dough (16 ounces), cut into pieces
8 large eggs
1/2 cup milk
1 cup shredded cheddar cheese (or a mix of cheeses)
1/2 pound breakfast sausage, cooked and crumbled
4 slices bacon, cooked and crumbled
1/2 cup diced bell peppers (optional)
1/4 cup chopped green onions (optional)
Salt and black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan generously.
- In a skillet, cook the sausage until browned, then drain off any excess fat.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Layer half of the biscuit dough pieces into the bottom of the bundt pan.
- Sprinkle half of the sausage, bacon, cheese, peppers, and green onions over the biscuits.
- Repeat the layers with the remaining ingredients.
- Pour the egg mixture evenly over everything in the bundt pan.
- Bake for 35–40 minutes, or until the eggs are fully set and the top is golden brown.
- Let the cake cool in the pan for 5–10 minutes, then invert onto a plate and slice to serve.
Notes
Customize with different cheeses or add vegetables like spinach and mushrooms.
Use spicy sausage or jalapeños for a kick of heat.
Make ahead and refrigerate overnight for easy baking in the morning.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
No bundt pan? Use a deep cake pan or casserole dish, adjusting cook time as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 215mg
