Breakfast Bundt Cake Delight (Print Version)

# Ingredients:

→ Main Ingredients

01 - 6 ounces Canadian bacon, diced
02 - 2 cups frozen O’Brien-style hash browns
03 - 12 large eggs
04 - 1 can Pillsbury biscuits, quartered
05 - 2 cups shredded cheese
06 - ½ cup whole milk
07 - Salt and black pepper, to taste

# Instructions:

01 - Preheat the oven to 400°F (204°C) to prepare for baking.
02 - Dice the Canadian bacon into small, uniform squares to ensure even cooking and distribution.
03 - Quarter each biscuit to ensure they bake thoroughly and integrate well with the other ingredients.
04 - Whisk the eggs and milk together in a large mixing bowl until well combined and smooth.
05 - Stir the frozen O’Brien-style hash browns into the egg mixture, ensuring even distribution.
06 - Add the diced Canadian bacon and shredded cheese, stirring after each addition to distribute evenly.
07 - Gently fold the quartered biscuit pieces into the mixture to maintain a light texture.
08 - Coat a bundt cake pan thoroughly with non-stick spray to prevent sticking.
09 - Transfer the mixture into the prepared pan, smoothing the top for an even surface.
10 - Cover the pan with aluminum foil and bake for one hour, or until the eggs are set and the top is lightly golden.
11 - Remove the cake from the oven and allow it to cool slightly to finish cooking through residual heat.
12 - Invert the cake gently onto a serving platter to release it cleanly from the pan.
13 - Slice the cake and serve warm for the best flavor and texture.

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