Bacon, Egg and Cheese Biscuit Bundt is a savory breakfast take made with only a few ingredients and baked in a Bundt Pan.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Our host for this month is Sneha of Sneha's Recipe.

I love getting to use my Bundt pan for something other than a Bundt cake! So I was thrilled when I saw that the theme for this month was savory Bundts. We've been on a bit of a breakfast for dinner kick around these parts so it was a no-brainer to make a savory breakfast Bundt for this event.

Bacon, eggs and cheese are always in my refrigerator but I knew I would need something more than that to hold the Bundt together. Scrolling through the grocery sales, I saw that biscuits were on sale for $0.69 and I really couldn't pass up that opportunity!

Recipe

Print Recipe

4.25 from 8 votes

Bacon, Egg and Cheese Biscuit Bundt

Bacon, Egg and Cheese Biscuit Bundt is a savory breakfast take made with only a few ingredients and baked in a Bundt Pan.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Keyword: Bacon Egg and Cheese Biscuit Bundt, breakfast, brunch, bundt bakers, savory bundt

Servings: -12

Calories:

Author: NicholeL

Ingredients

1 ½ cans refrigerated biscuits
8 eggs
1 cup milk
½ pound bacon cooked and crumbled
2 cups shredded cheddar cheese
1 teaspoon salt
1 teaspoon pepper

Instructions

Preheat the oven to 350 degrees. Liberally grease your Bundt pan with butter or use cooking spray.
Tear the biscuits into pieces (about 4 pieces per biscuit) and place into a large bowl.
In a medium bowl, whisk the eggs and milk until combined.
Pour the egg mixture over the biscuit pieces. Add the crumbled bacon, cheese, salt and pepper and toss with a spoon to combine.
Pour the mixture into the prepared bundt pan.
Bake for 40 minutes.
Let cool for 5 minutes, then flip the bundt pan over onto a plate. Slice and serve.

I used the jumbo biscuits for this recipe and Tom said he thought the ratio of biscuit to everything else was a little too much, so I think I'm going to make this again and use the smaller canned biscuits. He ended up treating it as a stuffed slice of bread and spreading butter and jam on it.