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

Cook Mode Prevent your screen from going dark

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