Breakfast Bundt Cake with Bacon

This Breakfast Bundt Cake transforms ordinary morning ingredients into a show-stopping centerpiece that feeds a crowd with minimal effort. The savory combination of eggs, Canadian bacon, hash browns, and biscuits creates a complete breakfast in one impressive dish. Perfect for holiday mornings, brunches with friends, or meal-prepping for busy weekdays, this recipe delivers both convenience and satisfaction in every slice.

I first made this for a family reunion brunch and was amazed at how quickly it disappeared. Even my picky nephews who "don't like eggs" devoured their slices and asked for seconds. The bundt shape makes serving simple, and I love how each slice contains the perfect ratio of all ingredients.

Ingredients

• Canadian bacon (6 ounces): Provides a leaner alternative to regular bacon while still delivering smoky, savory flavor. Look for evenly cut slices with good color and minimal fat.
• O'Brien-style frozen hash browns (2 cups): These pre-seasoned potatoes with bell peppers and onions add texture and flavor. No need to thaw them first; they'll cook perfectly from frozen.
• Large eggs (12): The binding agent that holds everything together. Farm-fresh eggs with bright orange yolks will enhance both flavor and appearance.
• Pillsbury biscuits (1 can): Creates pockets of soft bread throughout the cake. Choose regular, not flaky style, for best results.
• Shredded cheese (2 cups): Adds richness and helps bind ingredients. A medium cheddar works wonderfully, but feel free to use your favorite melting cheese.
• Whole milk (½ cup): Makes the eggs extra tender and custardy. Full-fat milk works best, but 2% can substitute in a pinch.
• Salt and black pepper: Enhances all other flavors. Season according to your taste, keeping in mind that the bacon and hash browns already contain some salt.

Step-by-Step Instructions

Step 1:

Preheat the oven to 400°F (204°C) and position the rack in the middle of the oven for even heat distribution.

Step 2:

Dice Canadian bacon into small, uniform cubes approximately ¼-inch in size.

Step 3:

Cut each Pillsbury biscuit into quarters for even baking.

Step 4:

Crack 12 eggs into a mixing bowl, add milk, and whisk until fully combined and slightly frothy.

Step 5:

Add frozen hash browns to the egg mixture, folding gently to combine evenly.

Step 6:

Gently fold in diced Canadian bacon and shredded cheese, ensuring even distribution.

Step 7:

Fold in biscuit pieces carefully to coat without deflating.

Step 8:

Thoroughly coat a bundt pan with non-stick cooking spray to prevent sticking.

Step 9:

Pour the mixture into the prepared pan, level the top, and tap lightly to remove air pockets.

Step 10:

Cover with aluminum foil and bake for 1 hour, uncovering for the last 10 minutes if preferred.

Step 11:

Check doneness by inserting a knife. Let rest 5-10 minutes before unmolding.

Step 12:

Unmold the cake carefully onto a serving plate and allow to cool briefly.

Step 13:

Slice with a serrated knife and serve warm with optional sides like fresh fruit or syrup.

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I'm particularly fond of the Canadian bacon in this recipe. My grandmother always made holiday breakfasts with it instead of regular bacon, claiming it was "more sophisticated." Years later, I realized she probably just appreciated how much less greasy it was to prepare! When my kids were younger, they called this "breakfast cake" and thought they were getting away with something truly decadent for breakfast.

Make-Ahead Magic

This breakfast bundt cake shines as a make-ahead option for busy mornings. You can prepare the entire mixture the night before, pour it into the prepared bundt pan, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove it from the refrigerator while your oven preheats, replace the plastic wrap with foil, and add about 10-15 minutes to the baking time to account for the chilled ingredients. I've done this countless times for Christmas morning, allowing me to enjoy opening presents with family rather than scrambling in the kitchen while everyone else has fun.

Endless Variations

Don't feel limited by the ingredients listed – this breakfast bundt cake serves as a perfect template for creativity in the kitchen. Try swapping the Canadian bacon for crumbled breakfast sausage or chopped ham. Vegetarians can skip the meat altogether and add sautéed mushrooms and spinach instead. The cheese can be anything from pepper jack for some heat to Swiss for a nutty flavor. One spring, I added leftover asparagus and gruyère cheese for an elegant brunch version that earned rave reviews from my garden club friends. The beauty of this recipe is its adaptability to whatever ingredients you have on hand.

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Serving Suggestions

While delicious on its own, this breakfast bundt cake can be elevated further with thoughtful accompaniments. Try serving slices with a dollop of sour cream and a sprinkle of chives for a baked potato vibe. A simple side salad with lemon vinaigrette provides a bright contrast to the richness of the cake. For a sweet-savory combination that's irresistible, offer warm maple syrup for drizzling alongside. During tomato season, I serve this with thick slices of heirloom tomatoes sprinkled with flaky sea salt. The acidity cuts through the richness perfectly, creating a balanced breakfast experience that satisfies both sweet and savory cravings.

Frequently Asked Questions

→ Can I use a different type of bacon?

Yes, you can substitute Canadian bacon with regular or turkey bacon. Just be sure to cook and chop it before adding to the mixture for consistent texture and flavor.

→ Can this be made ahead of time?

Yes, you can prepare the mixture the night before and store it in the fridge. Bake it fresh in the morning for the best results.

→ How do I prevent the cake from sticking to the pan?

Be sure to thoroughly coat the bundt pan with non-stick spray or use a thin layer of butter and flour to ensure easy release of the cake after baking.

→ Can I add vegetables to this dish?

Absolutely! Diced bell peppers, onions, or spinach make great additions to enhance flavor and add some extra nutrients.

→ What cheese works best for this dish?

Shredded cheddar is a versatile option, but feel free to use Monterey Jack, mozzarella, or a cheese blend for additional variety.