Bundt Cake Breakfast Recipe
This Bundt Cake Breakfast is the ultimate meal for your family. Full of eggs, bacon, and cheese this is a crowd pleaser with young and old alike.
Servings: 8 Servings
Calories: 422kcal
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
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 422kcal | Carbohydrates: 28g | Protein: 17g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 150mg | Sodium: 938mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1011IU | Vitamin C: 3mg | Calcium: 317mg | Iron: 2mg