Bundt Pan Bacon Egg and Cheese Brunch Bread
This Bundt Pan Bacon Egg and Cheese Brunch Bread has such a pretty presentation making it perfect for any special occasion breakfast or brunch. It’s made using homemade biscuit batter, crispy bacon, scrambled eggs and sharp cheddar cheese assembled in a bundt pan and baked to golden perfection. The Bundt pan shape gives you the opportunity to display it on a pretty cake pedestal which is sure to make it the centerpiece of your family celebration.
Easy Bundt Pan Bacon Egg and Cheese Brunch Bread Recipe
Special occasions bring our family together in the kitchen and around the table, turning everyday meals into meaningful memories. We embrace each new season as fresh opportunities to gather with friends, family, and neighbors to celebrate with great food. Holidays like Easter, Mother’s Day, Thanksgiving, and Christmas are perfect times to show how much you care, and a thoughtfully planned brunch can make any day feel like a celebration.
This savory Bundt pan brunch bread has a biscuit-like texture and comforting, classic flavor that’s perfect for sharing. It’s easy to customize, simply omit the bacon for a vegetarian option, or swap in cooked, crumbled sausage for a delicious variation that suits your crowd.
Checkout this quick list of key ingredients you’ll need to make Bacon Egg and Cheese Bread: (Scroll down for the full printable recipe card.)
- Whole Eggs – Large eggs are scrambled to form the egg layer.
- Bacon – Crispy bacon for a smoky flavor.
- Biscuit Dough – Self rising flour forms the base of the bread dough.
- Heavy Cream – Cream gives the dough a creamy, moist texture and flavor.
- Liquid – Milk for making the fluffy eggs.
- Spices – Salt and black pepper to season the eggs.
- Cheese – Freshly shredded sharp cheddar cheese for a melty cheesy flavor.
- Butter – Melted unsalted butter or salted butter to scrample the eggs and brush the bread.
- Fresh Herbs – Fresh chives for a mild onion flavor.
How to Make the Best Bundt Pan Bacon Egg and Cheese Brunch Bread
- Heat Oven and Prepare the Pan – Liberally spray a standard 10-12 cup Bundt pan with nonstick cooking spray.
- Scramble the Eggs– Whisk together eggs, milk, salt and pepper then cook just until soft scrambled not too firm. Set aside to cool.
- Make the Biscuit Dough – Stir together the flour, cheddar cheese and bacon. Make a well in the center and add the heavy cream, mixing until fully moistened.
- Assemble the Bread – Sprinkle bacon and cheese on the bottom of the prepared pan. Scoop dough then alternate layers with eggs, cheese and bacon ending with biscuit dough.
- Oven – Bake in the preheated oven per the cooking time in the recipe until a toothpick inserted into the dough comes back clean.
- Stand Time – Rest in the pan for 5-10 minutes then turn it out onto a cake plate or serving platter.
- Serve – Brush with melted butter and chives, then slice and serve.
Kitchen Equipment to Make Bacon Egg and Cheese Brunch Bread in a Bundt Pan
- Bundt Pan. The most important piece of equipment is a 10-12 cup Bundt pan, preferably nonstick. Spray it liberally with cooking or baking spray so the brunch bread will release easily.
- Large bowl and medium bowl.
- Measuring cups and spoons.
- Cheese grater.
- Balloon whisk.
- Ice cream scoop to divide the dough.
- Fork and rubber spatula.
Recipe Variations, Tips and Substitutions
- Soft Scramble the Eggs – When scrambling the eggs, go for soft scrambled, then there’s no worries about rubbery eggs after baking. You can even make the eggs in advance and chill. They will gently reheat while baking the bread. You could also adapt this bread using egg whites.
- Protein – You could use cubed ham, crumbled sausage in place of bacon.
- Veggies – You could make this using sautéed mushrooms, vegetarian sausage crumbles or a mixture of bell peppers cooked in butter.
- Use a Scoop to Divide the Biscuit Dough – To divide the biscuit dough, I recommend using an ice cream scoop or a measuring cup to keep the dough uniform in thickness. This will assure even baking.
- Check the Center with a Cake Tester or Toothpick – Always test the center with a toothpick or a cake tester before removing it from the oven.
- Cheese – You can use colby jack cheese, gruyere cheese, swiss cheese or pepper jack cheese.
- Stand Time – Allow the brunch bread to cool for 10 minutes or so before using a sharp knife to slice so it will hold together.
Storage and Leftovers
- Make-Ahead Tip – You can fully assemble this bread several hours in advance, cover and chill in the refrigerator. Allow it 15 minutes on the counter to warm to room temperature before baking. When it’s been chilled, it may require additional baking time.
- Reheating – You can reheat leftovers in single servings in the microwave on 50% power to prevent overcooking.
- Leftovers – Store leftover bacon egg and cheese brunch bread in an airtight container chilled in the refrigerator for up to 2-3 days.
- Freezer – You can freeze leftovers for up to 1 month. Thaw in the fridge and reheat just before serving.
More Delicious Southern Brunch and Bread Recipes to Make
Bread is a welcome sight on the table for any meal. More breads, breads sticks and rolls you may like to try:
- This Bacon, Egg and Cheese Biscuit Braid is made with biscuit dough that you slice and and serve.
- Twisted Cinnamon Rolls baked in a Muffin Pan.
- Baked Bacon Egg and Cheese Bread Boat is made using one of those fluffy bread loaves from the grocery store bakery.
- Pull apart Dollywood’s Famous Cinnamon Bread.
- Using a shortcut hack these easy Pull Apart Cinnamon Sugar Bread Sticks come with their own cream cheese dip on the side.
- Homemade French Bread for hoagies.
- The house will smell wonderful when you bake a loaf of homemade Potato Bread.
- Creamy glazed Cinnamon Roll Bread.
- Cheese Rolls from BHG.
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Helpful Kitchen Items:
Disclosure – This post was originally a sponsored conversation written by me on behalf of Borden® Cheese a licensed brand of Borden Dairy®.
Bundt Pan Bacon Egg and Cheese Brunch Bread
Servings: 12 servings
Calories: 478kcal
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 shredded sharp cheddar cheese divided use
- 10 – 12 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. Liberally spray a standard 10-12 cup Bundt pan with nonstick cooking spray. Set aside.
- Eggs: In a medium-size mixing bowl whisk together eggs, milk, salt and pepper. Soft scramble in a skillet over medium heat just until firm. Set aside to cool.
- Biscuit Dough: In a large mixing bowl, use a fork to stir together the flour with 1 cup shredded cheddar cheese and 1/2 cup bacon. Make a well in the center and add the heavy cream.
- Using a fork gradually work the cream through the dry ingredients until moistened.
- Assemble in the Prepared Pan: 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 size ice cream scoop to divide the dough, scooping half of the biscuit batter into the bottom of the pan on top of the bacon and cheddar cheese. (Alternately, you can use a 1/4-1/3 cup measuring cup.)
- Use the back of a spoon or offset icing spatula to spread and flatten the dough slightly.
- Sprinkle the biscuit dough with 1/2 cup shredded cheese, top with scrambled eggs, remaining bacon crumbles then top with 1/2 cup shredded cheese.
- Scoop the remaining biscuit dough over the filling. Flatten and spread slightly.
- Place the pan into the oven and bake for 25 minutes or until a toothpick inserted into the dough comes back clean.
- Rest in the pan for 5-10 minutes then turn it out onto a cake plate or serving platter.
- Mix together melted butter and chopped chives. Brush the bread on all sides.
- Slice and serve using a sharp knife.
Notes
- Soft Scramble the Eggs – When scrambling the eggs, go for soft scrambled, then there’s no worries about rubbery eggs after baking. You can even make the eggs in advance and chill. They will gently reheat while baking the bread. You could also adapt this bread using egg whites.
- Protein – You could use cubed ham, crumbled sausage in place of bacon.
- Veggies – You could make this using sautéed mushrooms, vegetarian sausage crumbles or a mixture of bell peppers cooked in butter.
- Use a Scoop to Divide the Biscuit Dough – To divide the biscuit dough, I recommend using an ice cream scoop or a measuring cup to keep the dough uniform in thickness. This will assure even baking.
- Check the Center with a Cake Tester or Toothpick – Always test the center with a toothpick or a cake tester before removing it from the oven.
- Cheese – You can use colby jack cheese, gruyere cheese, swiss cheese or pepper jack cheese.
- Stand Time – Allow the brunch bread to cool for 15 minutes or so before using a sharp knife to slice so it will hold together.
Nutrition
Serving: 1serving | Calories: 478kcal | Carbohydrates: 25g | Protein: 15g | Fat: 35g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 416mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1059IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 1mg
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Can I make the night before if I bake it the next morning?
This should be assembled and baked.
Can’t wait to make this! What dairy can I use to substitute for cream? Half & Half?
You could use half & half but, if you want to make a change my first choice would be whole fat buttermilk.
Could almond flour be used in place of self-rising to reduce carbs?
With some adjustments for leavening, probably. Sounds like a great experiment!
This 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!
So happy you enjoyed this one, Laurie. No bacon?! Ham is a good alternative, though. Thank you for such a sweet note, much appreciated.
Hope it’s as good as it looks!!!!!!
Hope 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!
Do you think you could substitute egg beaters for the eggs?
I think you could, just make sure they’re soft scrambled so they won’t overcook.
I 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!
The texture of this is not like a yeast bread it’s biscuit dough.
Try replacing the heavy cream with buttermilk.
Where can I get nutritional value for this recipe?
Because 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.
We 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.
John, 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.
Could you use drained breakfast sausage instead of bacon?
Sure or diced ham, if you like.
My question is what keeps the scrambled eggs from becoming rubbery?
They don’t become rubbery. However, if you’re concerned you could make them in advance and chill them although I never do.
Could this be made the night before and bake in the morning?
This 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.
Can 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.
I haven’t frozen this but, my thought is that once fully cooled it could be frozen.
Can I use lactose free milk instead of heavy cream?
I’ve never tried it but, it sounds like a great experiment. Let me know if you give it a whirl.
Can 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.
If you use all-purpose flour you have to add leavening. Checkout my Baking Ingredient Substitutions here to convert.
looks delicious; i can’t wait to make it.
Thanks!
Directions to reheat. If I make it the night before can I reheat it the next morning?
Nancy, 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.
Wondering 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.
You probably could adapt using that, sure.
Or 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
I’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.
Lynnette,
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
Did you try making it gluten free? If so would you tell me what you did. Thank you, Lola
I never have. If you try it, let me know how it goes.
I 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.
I 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.
Ah what a shame! I do hope you get a chance to make this it travels well.
Hi Melissa I don’t heavy cream can I use milk instead? If so would it be the same measurement amount as the heavy cream? Thank you!
Hi Nicole, it will react differently but, you can adapt using thee same amount of milk or buttermilk, preferably whole fat versions.
such a wonderful idea will be making it ????
Thanks so much hope you love it!
Could I use buisquick instead of flour??
You could probably adapt this using Bisquick, though I haven’t tested it. Let me know how it goes if you try it.