This Best Breakfast Bundt Cake is delicious and so easy to make! If you’ve never thought about making a bundt cake for breakfast, this recipe is sure to please, especially during the holidays. It’s a beautiful way to showcase your favorite breakfast foods and a great way to take your breakfast on the go.
Why You’ll Love This Recipe
Bundt cakes are typically associated with desserts, but this savory version is a must-try for breakfast lovers. This recipe combines classic breakfast elements (eggs, ham, cheese, and biscuits) into one convenient and visually appealing dish. It’s perfect for feeding a crowd or making meals on busy mornings. Using a bundt pan not only gives the cake a unique shape, but it also bakes evenly and is easy to slice. Whether you’re hosting a brunch or looking for a hearty bite to take with you, this bundt cake will exceed your expectations.
Ingredients:
To make this delicious breakfast bundt cake, you’ll need the following ingredients:
1 cup diced ham: Ham adds a savory, smoky flavor and is a good source of protein to help you start your day off right. Feel free to substitute with other meats, such as bacon or sausage.
2 cups mashed potatoes (still frozen): Mashed potatoes have the perfect amount of potatoes. They thin out as they bake, giving them the texture of hash browns without making the cake too dense.
12 eggs (beaten): Eggs are the foundation of this recipe. They provide structure and a light texture that holds all of the ingredients together.
1 can (8) Pillsbury Grands Biscuits (diced, raw): These biscuits add a delicious bready component that isn’t overpowering. The buttery flavor complements the other ingredients perfectly.
2 cups cheese (optional, I used cheddar): Cheese brings everything together with its melty, gooey flavor. Cheddar is a good choice, but you can also use your favorite cheese or a blend for a more complex flavor.
1/4 cup milk: Milk helps the egg mixture become creamier and binds everything together.
Directions:
Prepare the ingredients:
Preheat the oven to 400 degrees Fahrenheit.
Cut the ham into small, bite-sized pieces.
Cut the raw Pillsbury Grands biscuits into small pieces.
Beat the twelve eggs in a large bowl until well beaten.
Add the diced ham, frozen potatoes, biscuit cubes, cheese, and milk to the beaten eggs. Mix everything together well. This step is crucial to ensure that all the ingredients are evenly distributed throughout the cake.
Bake the Bundt cake:
Grease a loaf pan well with cooking spray or butter to prevent the cake from sticking.
Pour the mixture into the greased loaf pan, spreading it evenly and pressing it down lightly to fill all the crevices.
Bake the cake in the preheated oven for about 45 minutes, or until the top is golden brown and the cake is cooked through. You can test for doneness by inserting a toothpick into the center; it should come out clean. If the cake seems to be browning too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking time.
Serve the Bundt cake:
When the cake is done, remove it from the oven and let it cool for a few minutes.
Carefully invert the Bundt pan onto a platter or large plate. If the pan is well greased, the cake should release easily.
Cut the cake into wedges and serve. This breakfast cake is delicious on its own, but you can also pair it with your favorite breakfast toppings, such as fresh fruit, yogurt, or a light salad.
Tips and variations:
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