Breakfast Bundt Cake
Savor a hearty blend of eggs, Canadian bacon, cheese, and hash browns baked into a delightful Breakfast Bundt Cake. Perfect for starting your day with a delicious twist!
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Servings: 8
Ingredients
- 6 ounces of Canadian bacon
- 2 cups of O'Brien-style frozen hash browns
- 12 large eggs
- 1 can of Pillsbury biscuits
- 2 cups of shredded cheese
- ½ cup of whole milk
- Salt and black pepper adjusted to taste
Instructions
- Preheat the Oven: Initiate the cooking process by setting the oven to a temperature of 400°F (204°C). This ensures the oven reaches the correct temperature for baking.
- Prepare the Bacon: Utilize a sharp knife to meticulously dice the Canadian bacon into uniform small squares, ensuring even cooking and distribution within the cake.
- Segment the Biscuits: Carefully segment each biscuit into four equal parts. This aids in ensuring that they bake thoroughly and integrate well with the other ingredients.
- Combine Eggs and Milk: In a spacious mixing bowl, vigorously whisk together the eggs and milk until the mixture is homogeneous and smooth.
- Incorporate Hash Browns: Gently stir in the frozen O’Brien hash browns to the egg mixture, ensuring they are evenly distributed.
- Add Bacon and Cheese: Sequentially add the diced Canadian bacon and shredded cheese to the bowl, stirring after each addition to maintain an even distribution throughout the mixture.
- Fold in Biscuit Pieces: Delicately fold the biscuit pieces into the mixture, taking care not to deflate the eggs, to ensure a light, airy texture in the final bake.
- Prepare the Bundt Pan: Thoroughly coat a bundt cake pan with non-stick spray to prevent sticking and ensure easy removal of the cake after baking.
- Assemble in Pan: Carefully transfer the entire mixture into the prepared bundt pan, smoothing the top with a spatula to create an even surface.
- Cover and Bake: Securely cover the pan with aluminum foil to prevent excessive browning of the top. Place in the preheated oven and bake for one hour, or until the eggs are fully set and the top is lightly golden.
- Final Cooking Stage: Upon completion of baking, remove the cake from the oven. The eggs will continue to cook slightly from residual heat, ensuring thorough cooking without drying out the cake.
- Cool and Unmold: Allow the cake to cool slightly in the pan before inverting it onto a serving platter. This gentle inversion allows the cake to release cleanly from the pan.
- Serve: Present the Breakfast Bundt Cake on a cake stand or serving platter, slicing as desired and serving while warm for optimal enjoyment.
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