Breakfast Bundt Cake
Indulge in our savory breakfast bundt cake recipe, featuring tater tots, cheddar cheese, and biscuits. This delightful breakfast casserole is a brunch favorite!
Ingredients
Main Ingredients:
- 12 large eggs – Lightly beaten providing structure and richness.
- 1 cup milk – Helps create a creamy fluffy texture.
- 1 pound breakfast sausage – Cooked and crumbled adding a savory depth. (Substitute with turkey sausage or plant-based alternatives if desired.)
- 2 cups shredded cheddar cheese – Adds a sharp cheesy bite.
- 1 cup mozzarella cheese – Melts beautifully for a gooey texture.
- 1 cup frozen hash browns – Provides a hearty crispy bite.
- 1 can 16 ounces refrigerated biscuits – Chopped into small pieces for a soft, flaky texture.
- 1/2 cup bell peppers red, green, or yellow – Diced for color and a slight crunch.
- 1/2 cup onions – Finely chopped for extra flavor.
- 2 cloves garlic – Minced enhancing the savory taste.
Seasonings and Spices:
- 1 teaspoon salt – Enhances all the flavors.
- 1/2 teaspoon black pepper – Adds mild heat.
- 1/2 teaspoon garlic powder – Boosts the savory notes.
- 1/2 teaspoon onion powder – Complements the fresh onions.
- 1/2 teaspoon smoked paprika – Gives a subtle smoky depth.
Additional Ingredients (Optional):
- 1/2 teaspoon red pepper flakes – For a touch of spice.
- 1/4 cup cooked and crumbled beef– Adds extra crunch and flavor.
- 1/4 cup chopped fresh parsley or green onions – For garnish and freshness.
Non-Stick Essentials:
- Non-stick cooking spray or butter – To grease the bundt pan and prevent sticking
Instructions
Step 1: Prepare the Ingredients
- Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly with non-stick cooking spray or butter to prevent sticking.
- Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it into crumbles until browned and fully cooked (about 5–7 minutes). Drain excess grease and set aside.
- Sauté the vegetables: In the same skillet, cook the onions, bell peppers, and garlic until softened (about 3 minutes). Remove from heat.
- Prepare the biscuits: Chop the refrigerated biscuits into small, bite-sized pieces for an even distribution throughout the cake.
Step 2: Mix the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, and smoked paprika until fully combined.
Step 3: Assemble the Bundt Cake
- In the prepared bundt pan, layer half of the biscuit pieces, followed by half of the cooked sausage, sautéed vegetables, hash browns, and cheese.
- Repeat the layers with the remaining ingredients.
- Pour the egg mixture evenly over the layered ingredients, ensuring everything is well-coated.
- Gently press down with a spatula to help the mixture settle evenly.
Step 4: Bake to Perfection
- Cover the bundt pan loosely with aluminum foil to prevent over-browning and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the eggs are fully set and the top is golden brown.
Step 5: Cool and Serve
- Allow the breakfast bundt cake to cool in the pan for 5–10 minutes to set.
- Carefully invert the bundt pan onto a serving platter and gently remove the pan.
- Garnish with fresh parsley or green onions, if desired.
- Slice and serve warm for a delicious, hearty breakfast!
Notes
Nutrition Information (Per Serving):
- Calories: 350
- Fat: 22g
- Protein: 15g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 3g