Bacon egg and cheese breakfast sandwiches are my favorite by far so I knew I had to try this. I might have to give it another try, because this version came out really dry. I do like the idea of this for sure for a brunch. I might even try it as muffin size for the upcoming school year for a quick breakfast.

Bundt Pan Bacon Egg and Cheese Brunch Bread
(Adapted from Melissa’s Southern Style Kitchen)

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5 large eggs
¼ cup milk
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 cups self rising flour
2 ¼ cups shredded sharp cheddar cheese divided use
10 – 12 slices bacon cooked and finely crumbled
2 ¼ cups heavy cream
2 tablespoon butter melted
1 teaspoon chopped fresh chives

Preheat the oven to 425°F. Liberally spray a standard 10-12 cup Bundt pan with cooking spray. Set aside.

In a medium-size mixing bowl whisk together eggs, milk, salt and pepper. Soft scramble in a skillet over medium heat just until loosely firm. Set aside to cool.

In a medium size mixing bowl, use a fork to mix together the flour with 1 cup shredded cheddar cheese and ½ cup bacon. Make a well in the center and add the cream.

Using a fork gradually work the cream through the dry ingredients until moistened.

Sprinkle 2 tablespoon reserved bacon and ¼ cup Borden® Cheese Sharp Cheddar Shreds evenly on the bottom of the bundt pan.

Use a regular size ice cream scoop to divide the dough. Scoop ½ of the biscuit batter onto the bottom of the pan over bacon and cheese. (alternately, you can use a ¼-1/3 cup measuring cup.)

Use the back of a spoon or offset spatula to spread and flatten the dough slightly.

Sprinkle the biscuit dough with ½ cup Borden® Cheese Sharp Cheddar Shreds, scrambled eggs, remaining bacon crumbles then top with ½ cup shredded cheese.

Scoop the remaining biscuit dough over the filling. Flatten and spread slightly.

Place into the oven and bake for 25 minutes or until a toothpick inserted into the dough comes back clean.

Rest in the pan for 5-10 minutes then turn it out onto a cake plate or serving platter.

Mix together melted butter and chopped chives. Brush the bread on all sides.

Slice and serve using a sharp knife.

-Allow the bread to cool for 15 minutes or so before attempting to slice so it will hold together.
-You can reheat leftovers in single servings in the microwave on 50% power to prevent overcooking.
-Store leftover brunch bread in an airtight container chilled in the refrigerator for up to 2 days.

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