Breakfast Bundt Cake

Breakfast Bundt Cake: The Morning Game Changer!

Okay, friends, how many times have you woken up and thought, “I want something scrumptious, but I don’t wanna cook my face off for it”? 🙋‍♀️ Same! That’s when my Breakfast Bundt Cake swoops in like a culinary superhero. Seriously, you gotta try this!

Okay, let’s talk ingredients!

Okay, Let’s Talk Ingredients

So, we’re at the grocery store, right? First up, we need a 6-ounce package of Canadian turkey bacon. (I mean, who doesn’t love bacon?! But, like, let’s keep it a tad healthier, amirite?) Then grab 2 cups of O’Brien frozen hash browns. The kind with the onions and peppers… they add a little kick! You’ll also need 12 eggs—yes, you heard me, TWELVE. 🥚🥚🥚 And don’t forget that can of Pillsbury biscuits—like, you know the ones. The sweet, sweet dough that is just begging to be cut up and mixed into this glorious cake.

Oh, and we need 2 cups of shredded cheese (cheddar is my fave, but you do you) plus ½ cup of whole milk. Right? Salt and pepper to taste—let’s not forget those little guys.

So Here’s Why I Make This Constantly

Alright, let me take a quick detour into my kitchen chaos. Last Easter, I was hosting brunch for the fam, and guess what? I totally blanked on what to make. Cue last-minute panic! So, I threw this together on a whim, like, who even thinks of a Bundt cake for breakfast?! But OMG, it was a hit! My aunt was all like, “You should make this all the time!” And now it’s tradition. Family brunch? Boom, Breakfast Bundt Cake. Random Sunday? Yep, you bet! It’s become a staple because it’s easy, delicious, and looks super fancy, even though you literally just throw stuff in a pan. 😂

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Now, listen up! The one trick that transforms this dish from “meh” to “OMG, yes!” is the folding in of the biscuit pieces. Gently! Don’t just dump them in and stir like you’re in a wrestling match. You want them to stay fluffy and intact, so they get those amazing soft bites in the cake. Trust me on this one!

Don’t Mess This Up (My Top Tips)

– Start checking on your cake at the 50-minute mark, not the full hour. Y’know, ovens are sneaky.
– If it’s browning too fast, just cover it with foil for the last bit of cooking.
– When you flip the Bundt pan, give it a good shake to loosen it up first! (I learned this the hard way one time…let’s not talk about the mess. 😂)

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so this cake will vanish faster than you can say ‘breakfast’. But if there’s any left (which there usually isn’t, but still), store it in an airtight container in the fridge for up to 3 days. Just pop it in the microwave for a few seconds to warm it up again. Trust me; it’s still delish!

If You Liked This, You’ll Probably Like These Too

So if you’re into this Breakfast Bundt Cake vibe, you gotta try my Overnight French Toast Casserole or the Frittata Muffins. Both are super easy and totally brunch-approved!

So, what do you think? Have you ever whipped up something unexpectedly amazing for breakfast? I wanna hear your stories! Cooking fails, wins, or just your fave breakfast dish. Let’s chat! 🍳💬