Bundt Cake Breakfast Recipe
This Bundt Cake Breakfast is a delicious and budget-friendly way to start your day. Made with bacon, eggs, and cheese on top of a biscuit-like crust this meal is sure to please the whole family.
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On weekends we love to have a hearty brunch that will keep us full until dinner time. And, this bundt cake breakfast recipe is on our regular rotation. I know your family will love it also.
If you are looking for more breakfast recipes to make for your family next time give this Avocado Toast with Tomato, Peach Cobbler French Toast, or Peach Baked Oatmeal.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- all-purpose flour
- baking powder
- salt
- black pepper
- smoked paprika
- unsalted butter
- large eggs
- whole milk
- shredded cheddar cheese
- grated Parmesan cheese
- cooked bacon
- fresh chives
- fresh parsley
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a large mixing bowl combine the dry ingredients.
In a separate bowl combine the wet ingredients.
Add the wet and dry ingredients to form a batter.
Then fold in the cheese, bacon, chives and parsley and mix until combined.
Pour the batter into a prepared pan and spread it out evenly. Bake in a 350-degree preheated oven for 40-45 minutes.
Allow the cake to cool for 10 minutes before removing from the pan. Then top with more shredded cheese, bacon, parsley, and chives if desired.
Hint: Grease your bundt cake well with nonstick cooking spray so that the breakfast will be removed cleanly from the pan.
Storage
Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating – The best way to reheat slices of this bundt cake breakfast recipe, is to place them in the oven or toaster oven at 350 degrees for 7-10 minutes. You can also microwave individual servings.
Wendy’s Test Kitchen Tips
Here are a few of my best tips to help ensure that this recipe turns out well for you.
- Allow the breakfast to cool for 10 minutes before you try to remove it from the pan. Flipping it while it’s still hot will cause the bundt cake to rip or tear.
- Once you add the wet ingredients to the dry ingredients don’t overmix the batter, overmixing will give you a tough biscuit-layer.
- Check for doneness with a toothpick, if it’s removed without batter or liquid eggs then your breakfast is done baking.
FAQs
This is an all-in-one pan breakfast that is a great way to feed your hungry family.
Bundt Cake Breakfast Recipe
Equipment
- Bundt Cake Pan
- Large bowl
- Large Mixing Bowl
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ cup unsalted butter melted
- 4 large eggs
- 1 ¼ cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked bacon crumbled
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt cake pan thoroughly with butter or non-stick spray.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and smoked paprika.
- In another bowl, beat the eggs and then mix in the melted butter and milk until well combined.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the cheddar cheese, Parmesan cheese, crumbled bacon, chives, and parsley until evenly distributed.
- Pour the batter into the prepared bundt cake pan, spreading it out evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely or serve warm.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
