Can I use a different type of meat instead of Canadian bacon?

Absolutely! Cooked breakfast sausage, regular bacon (cooked and crumbled), ham, or even turkey would all work beautifully. Just make sure any raw meat is fully cooked before adding it to the egg mixture. For vegetarians, you can simply omit the meat and add extra vegetables.

My family doesn't like hash browns. Can I leave them out?

You can certainly leave out the hash browns, but you'll need to replace them with something to maintain the right texture. Try using 2 cups of small broccoli florets, diced bell peppers, or even cooked and crumbled breakfast sausage. The key is maintaining the right ratio of ingredients to eggs.

Can I use a regular cake pan instead of a bundt pan?

While a bundt pan creates that impressive presentation, you can absolutely use a 9x13 baking dish instead. You'll need to reduce the cooking time to about 35-45 minutes since the casserole won't be as deep. Check for doneness when the top is golden and the center is set.

Why did my bundt cake fall apart when I tried to remove it from the pan?

This typically happens if the pan wasn't greased well enough or if the cake didn't cool slightly before unmolding. Make sure to spray every nook of your bundt pan generously with cooking spray, and let the cake rest for 5-10 minutes before attempting to flip it. Running a thin knife around the edges can also help loosen it.

Breakfast Bundt Cake Recipe

Description

Breakfast Bundt Cake is a delicious and hearty breakfast casserole made in a bundt pan. It combines Canadian bacon, hash browns, fluffy eggs, biscuits, and cheese for a savory, crowd-pleasing brunch or breakfast dish perfect for holidays or weekend mornings.

Ingredients

Units Scale

Main Ingredients
6 ounce package of Canadian bacon, diced
2 cups O’Brien frozen hash browns
12 large eggs
1 can Pillsbury biscuits (uncooked, cut into quarters)
2 cups shredded cheese (cheddar preferred)
1/2 cup whole milk
Salt and pepper to taste

For Serving (Optional)
Chives, finely chopped
Cherry tomatoes, halved
Ketchup
Salsa
Tabasco
Avocado, sliced

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Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it is hot and ready for baking the cake.
Prepare Ingredients: Dice the Canadian bacon into small squares. Cut each biscuit in the can into 4 small pieces for even distribution throughout the cake.
Mix Eggs and Milk: In a large mixing bowl, whisk together the 12 eggs and 1/2 cup whole milk until well combined and slightly frothy.
Add Hash Browns: Add 2 cups frozen O’Brien hash browns to the egg mixture and stir until evenly integrated.
Add Canadian Bacon & Cheese: Stir in the diced Canadian bacon and 2 cups of shredded cheese. Mix until everything is well distributed.
Add Biscuits: Gently fold the biscuit pieces into the egg mixture, being careful not to overmix so the biscuits stay tender.
Prepare Bundt Pan: Spray the bundt cake pan generously with non-stick spray to prevent sticking during baking.
Pour & Bake: Pour the entire egg mixture into the prepared bundt pan. Cover with aluminum foil and place in the oven.
Bake: Bake at 400°F for 1 hour. Check for doneness; the top should be lightly browned and the center set. The eggs will continue to cook slightly in the pan after removing from the oven.
Unmold & Cool: Carefully remove from the oven. Allow the cake to rest briefly, then gently turn the cake pan over to release the bundt cake onto a serving platter or cake stand.
Serve: Serve warm. Optional: Garnish with chopped chives, halved cherry tomatoes, and slices of avocado. Offer ketchup, salsa, and Tabasco as condiments.

Notes

For extra flavor and color, garnish with chives, cherry tomatoes, or avocado slices before serving.
Ketchup, salsa, and Tabasco are excellent condiments for this savory breakfast dish.
Be careful not to overmix the biscuits to keep them fluffy in the finished dish.
Store leftovers in the refrigerator for up to 3 days, tightly wrapped with plastic wrap.
This recipe is versatile and can be customized with other breakfast meats or vegetables.

Nutrition

Serving Size: 1/8 of cake
Calories: 350
Sugar: 3g
Sodium: 1050mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 18g
Cholesterol: 260mg

Description

Ingredients

Main Ingredients

For Serving (Optional)

Instructions

Notes

Nutrition