Description
This Breakfast Biscuit Bundt Cake is a savory and sweet morning delight combining flaky biscuits, savory sausage or bacon, cheddar cheese, and green onions, all soaked in a flavorful egg and maple syrup mixture. Baked to golden perfection in a Bundt pan, it’s perfect for brunch or a hearty breakfast gathering.
Ingredients
Scale
Main Ingredients
- 2 cans refrigerated flaky biscuit dough
- 1 cup cooked and crumbled breakfast sausage or crispy bacon
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions (scallions)
- 4 large eggs
- 1/2 cup milk
- 1 cup maple syrup
Spices & Seasonings
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
Other
- Cooking spray or butter (for greasing the pan)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a Bundt cake pan with cooking spray or butter to prevent sticking.
- Prepare the Biscuit Dough: Open the cans of biscuit dough and cut each biscuit into quarters. Place the biscuit pieces in a large mixing bowl.
- Mix the Ingredients: Add the crumbled breakfast sausage or bacon, shredded cheddar cheese, and chopped green onions to the bowl with the biscuit pieces. Mix gently to combine.
- Create the Sweet Mixture: In a separate mixing bowl, whisk together the eggs, milk, maple syrup, garlic powder, onion powder, and black pepper until thoroughly combined.
- Combine the Mixtures: Pour the egg mixture over the biscuit mixture and gently fold everything together until the biscuit pieces are evenly coated with the egg and flavorings.
- Fill the Bundt Pan: Carefully spoon the mixture into the prepared Bundt pan, spreading it evenly to ensure uniform baking.
- Bake: Place the Bundt pan in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. Let it cool slightly before slicing.
- Optional Topping: Drizzle with additional warm maple syrup or serve with fresh fruit for a delicious finish to this hearty breakfast cake.
Notes
- Use either breakfast sausage or crispy bacon depending on your preference or dietary restrictions.
- Make sure to grease the Bundt pan well to prevent sticking, as the biscuit mixture can be sticky.
- If you prefer a spicier kick, add a pinch of cayenne or smoked paprika to the egg mixture.
- This recipe serves best when served warm but can be refrigerated and reheated the next day.
- For a vegetarian option, substitute sausage or bacon with sautéed mushrooms or plant-based sausage alternatives.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/10th of cake)
- Calories: 350
- Sugar: 12g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 150mg
Keywords: breakfast biscuit bundt cake, breakfast casserole, savory breakfast cake, biscuit recipe, maple syrup breakfast, sausage breakfast, cheesy breakfast bake
