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You may also like: Bacon, Egg and Cheese Biscuit Braid, Baked Bacon Egg and Cheese Bread Boat, Bacon Egg and Cheese Biscuit Sandwiches, Cheesy Overnight Bacon and Egg Breakfast Casserole.
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Helpful Kitchen Items:
Bundt Pan Bacon Egg and Cheese Brunch Bread
Ingredients
- 5 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 cups self rising flour
- 2 1/4 cups Borden® Cheese Sharp Cheddar Shreds divided
- 10 slices bacon cooked and finely crumbled
- 2 1/4 cups heavy cream
- 2 Tbsp butter melted
- 1 tsp chopped fresh chives
Instructions
- Preheat the oven to 425°F. Spray a standard size bundt pan with cooking spray. Set aside.
- In a medium-size mixing bowl whisk together the eggs, milk, salt and pepper. Scramble in a skillet over medium-high heat until firm. Set aside to cool.
- In a medium size mixing bowl, use a fork to mix together the flour with 1 cup Borden® Cheese Sharp Cheddar Shreds and 1/2 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 Tbsp reserved bacon and 1/4 cup Borden® Cheese Sharp Cheddar Shreds evenly on the bottom of the bundt pan.
- Use a regular 4-oz ice cream scoop to divide the dough. Scoop 1/2 of the biscuit batter onto the bottom of the pan.
- Use the back of a spoon or offset spatula to spread and flatten the dough slightly.
- Sprinkle the biscuit dough with 1/2 cup Borden® Cheese Sharp Cheddar Shreds, scrambled eggs, remaining bacon crumbles then top with 1/2 cup Borden® Cheese Sharp Cheddar Shreds .
- 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 minutes then turn onto a cake plate.
- Mix together the melted butter and chopped chives. Brush the bread on all sides.
- Use a sharp knife to slice and serve.
Notes
Teajaejae says
May 7, 2017 at 9:26 amsuch a wonderful idea will be making it ????
Melissa says
May 7, 2017 at 10:03 amThanks so much hope you love it!
Tina says
January 2, 2018 at 9:09 amCould I use buisquick instead of flour??
Melissa says
January 2, 2018 at 9:13 amYou could probably adapt this using Bisquick, though I haven’t tested it. Let me know how it goes if you try it.
Cooki Turner says
May 7, 2017 at 10:33 amI would love to try Borden products but I live in rural Arizona & the 2 grocery stores don’t carry anything Borden. I’ll still make for a Domestic Violence meeting the members will enjoy immensely.
Melissa says
May 7, 2017 at 10:41 amAh what a shame! I do hope you get a chance to make this it travels well.
Patricia says
May 7, 2017 at 11:32 amWondering if I could make a biscuit dough with Betty Crocker gluten free bisquick as my daughter is celiac and I’m sure gonna give it a try. Looks awesome.
Melissa says
May 7, 2017 at 11:47 amYou probably could adapt using that, sure.
Pattie says
June 26, 2017 at 8:34 amOr just use a good all purpose gluten free flour and baking powder. It turns out great. Usually with gf it needs to bake about 10-15 extra minutes
Lynnette Shimmin says
August 27, 2017 at 6:47 amI’ve been making a version of this for over 20 years with Gluten Free pancakes mix. My favorite however isn’t Bisquick, it’s Franz for the much better texture (not gritty) AND flavor (has a sweet element to it).
It’s a REAL hit. Good luck.
BETTY MANOULIAN says
October 12, 2017 at 9:16 amLynnette,
If you’ve been making it for the past 20 years it has to be good.
Would you be willing to share your version of this recipe?
Thanks
Lola Duncan says
June 25, 2017 at 8:37 pmDid you try making it gluten free? If so would you tell me what you did. Thank you, Lola
Melissa says
June 25, 2017 at 9:22 pmI never have. If you try it, let me know how it goes.
Joan says
June 26, 2017 at 11:37 pmI am going to try this recipe and use gluten free Namaste waffle mix as it would be self rising later this week for my granddaughter visiting here this week.
Nancy says
May 7, 2017 at 3:18 pmDirections to reheat. If I make it the night before can I reheat it the next morning?
Melissa says
May 7, 2017 at 3:20 pmNancy, yes you can. Now, you can do this gently in the microwave or in the oven. Watch both carefully. Then wait to brush with the melted butter and chives just before serving.
eileensideways says
May 7, 2017 at 9:54 pmlooks delicious; i can’t wait to make it.
Melissa says
May 8, 2017 at 8:04 amThanks!
Barbara L Belt says
May 8, 2017 at 8:58 pmCan I use regular flour and if so any changes? Love this idea. I go to AM potlucks and this sounds perfect. Thank you for the recipes.
Melissa says
May 8, 2017 at 9:05 pmIf you use all-purpose flour you have to add leavening. Checkout my Baking Ingredient Substitutions here to convert.
Nicole Jackson says
May 9, 2017 at 4:28 pmCan I use lactose free milk instead of heavy cream?
Melissa says
May 9, 2017 at 7:34 pmI’ve never tried it but, it sounds like a great experiment. Let me know if you give it a whirl.
Donna Ethridge says
June 25, 2017 at 6:11 pmCan this be frozen? i have a friend who just had a baby & i wanted to take some freezer friendly meals so she could use them as needed.
Melissa says
June 25, 2017 at 6:18 pmI haven’t frozen this but, my thought is that once fully cooled it could be frozen.
T Endsley says
June 26, 2017 at 6:35 pmCould this be made the night before and bake in the morning?
Melissa says
June 26, 2017 at 8:01 pmThis isn’t like an overnight casserole, it’s bread. So, you cold make the scrambled eggs and bacon in advance but, the biscuit dough should be made just before baking.
Marilyn says
June 29, 2017 at 7:49 pmMy question is what keeps the scrambled eggs from becoming rubbery?
Melissa says
June 29, 2017 at 7:51 pmThey don’t become rubbery. However, if you’re concerned you could make them in advance and chill them although I never do.
Phyllis says
July 1, 2017 at 10:46 amCould you use drained breakfast sausage instead of bacon?
Melissa says
July 1, 2017 at 11:22 amSure or diced ham, if you like.
John Scott says
July 1, 2017 at 11:31 amWe made it with Cabot classic cheddar, organic cage free eggs and Applegate bacon and it came out absolutely delicious! I would imagine you could make it with sausage crumbles and experiment with different types of cheese, perhaps mixing in some smoked gouda or gruyere. Thanks so much for the recipe, this is an amazing treat. It’s so good it may become a Christmas morning tradition in our house.
Melissa says
July 1, 2017 at 11:42 amJohn, I’m delighted you enjoyed this as much as we do. I consider that very high praise to consider serving it for such a special breakfast! The sky is the limit with cheese variations, enjoy.
Barbara Smith says
July 2, 2017 at 2:37 pmWhere can I get nutritional value for this recipe?
Melissa says
July 2, 2017 at 4:05 pmBecause those values vary greatly depending on brands used in any given recipe, you should use one of the many free online calculators based on how you made this dish.
Maggie says
July 9, 2017 at 1:40 pmI just made this. Everyone thought it was really good. 2 of my children said it needs to be lighter. I know it’s like a biscuit texture so I am not sure how to make this a little lighter. If someone is worried about the eggs being rubbery. NO they do not get rubbery. I undercooked mine just a tad because it’s going to bake in the oven. My husband recommended that gravy you put over biscuits and gravy. I don’t care for that but it would make this a bit more moist. I still want suggestions on how to lighten this up in texture. Thanks so much because this is delicious. I made 3 lbs. of bacon ahead of time and froze the rest for future recipe’s and I froze the bacon grease for cooking later too. Lots of things you can measure and prep early. Any more ideas on breakfast bakes would be great. Thanks again and have a blessed day!
Melissa says
July 9, 2017 at 7:34 pmThe texture of this is not like a yeast bread it’s biscuit dough.
Kathy says
October 13, 2017 at 3:20 amTry replacing the heavy cream with buttermilk.
Sara says
July 21, 2017 at 1:48 pmHope it’s as good as it looks!!!!!!
Melissa says
July 21, 2017 at 2:41 pmHope you like it. Keep in mind this is a biscuit bread and not the texture of a sourdough. Feel free to spread butter on a slice just like you would a hot biscuit. Enjoy!
Laurie says
July 25, 2017 at 5:43 pmThis was really good! I scrambled six large eggs as five wouldn’t have been quite enough. I also used ham instead of bacon since one of my weekend guests doesn’t like bacon (?!?!). I will definitely make it again and add some fresh spinach and/or quickly stir-fried mushrooms, peppers and onions before I put the egg layer down. Thanks for a wonderful recipe, Melissa!
Melissa says
July 25, 2017 at 7:34 pmSo happy you enjoyed this one, Laurie. No bacon?! Ham is a good alternative, though. Thank you for such a sweet note, much appreciated.
Jamie says
August 27, 2017 at 8:13 amCould almond flour be used in place of self-rising to reduce carbs?
Melissa says
August 27, 2017 at 8:19 amWith some adjustments for leavening, probably. Sounds like a great experiment!
Camille Scifo says
October 11, 2017 at 9:24 pmCan’t wait to make this! What dairy can I use to substitute for cream? Half & Half?
Melissa says
October 12, 2017 at 8:00 amYou could use half & half but, if you want to make a change my first choice would be whole fat buttermilk.
Nicole Baran says
February 22, 2018 at 12:34 pmCan I make the night before if I bake it the next morning?
Melissa says
February 22, 2018 at 2:02 pmThis should be assembled and baked.