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Bundt Pan Bacon Egg and Cheese Brunch Bread

This post bought to you by Borden® Cheese

This Bundt Pan Bacon Egg and Cheese Brunch Bread has such a pretty presentation making it perfect for any special occasion breakfast or brunch. Homemade biscuit batter, crispy bacon, scrambled eggs and sharp cheddar cheese then it’s baked to golden perfection in a bundt pan. 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.

Bundt Pan Bacon Egg and Cheese Brunch Bread


Easy Bundt Pan Bacon Egg and Cheese Brunch Bread Recipe

Special occasions, just bring families together in the kitchen and around the dinner table to transform meals into memorable moments. When each season changes, they bring with them opportunities of special gatherings to celebrate with friends, family, neighbors and of course, delicious food! Easter, Mother’s Day, Thanksgiving or Christmas are the ideal occasions to show the family how much you care. A well planned brunch can transform any day into a special occasion.

Bundt Pan Bacon Egg and Cheese Brunch Bread ingredients

How to Make the Best Bundt Pan Bacon Egg and Cheese Brunch Bread

This type of brunch bread is more biscuit like in texture and flavor. It can be adapted making it without the bacon, if you have vegetarians at your table. You may also opt to  use cooked and crumbled sausage in place of bacon.

  • Ingredients you’ll need to make Bacon Egg and Cheese Brunch Bread in a Bundt Pan: Large eggs, milk, salt, black pepper, self rising flour, sharp cheddar cheese, butter, cooked and crumbled bacon and fresh chives.
  • The most important piece of equipment is a 10-12 cup Bundt pan, preferably non stick. Spray it liberally with cooking or baking spray so the brunch bread will release easily.
  • 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.
  • To divide the biscuit dough, I recommend using an ice cream scoop or a measuring cup to keep the dough uniform in thickness for even baking.
  • 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.
  • Always test the center with a toothpick or a cake tester before removing it from the oven.
  • You can use the same amount of any flavor of shredded cheese that you like. If you’d like to add a little kick, use pepper jack cheese.
  • Allow the bread to cool for 15 minutes or so before using a sharp knife to slice so it will hold together.
  • You can reheat leftovers in single servings in the microwave on 50% power to prevent overcooking.
  • Store leftover brunch bread in an airtight container chilled in the refrigerator for up to 2-3 days.
Bundt Pan Bacon Egg and Cheese Brunch Bread

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:

baked brunch bread on a cake stand

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Disclosure – This post is a sponsored conversation written by me on behalf of Borden® Cheese a licensed brand of Borden Dairy®.  
Recipe For Bundt Pan Bacon Egg and Cheese Brunch Bread
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5 from 8 votes

Bundt Pan Bacon Egg and Cheese Brunch Bread

Prep Time20 minutes
Cook Time25 minutes
Cooling time5 minutes
Total Time50 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: bacon-egg-cheese-bread, bundt-pan-brunch-bread
Servings: 12 servings
Calories: 478kcal
Author: Melissa Sperka

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 cooking spray. Set aside.
  • In a medium-size mixing bowl whisk together eggs, milk, salt and pepper. Soft scramble in a skillet over medium heat just until loosely firm. Set aside to cool.
  • In a medium size mixing bowl, use a fork to mix together the flour with 1 cup shredded cheddar cheese 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 size ice cream scoop to divide the dough. Scoop 1/2 of the biscuit batter onto the bottom of the pan over bacon and cheese. (alternately, you can use a 1/4-1/3 cup measuring cup.)
  • 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 shredded cheese.
  • 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 5-10 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

  • Allow the bread to cool for 15 minutes or so before attempting to slice so it will hold together.  
  • You can reheat leftovers in single servings in the microwave on 50% power to prevent overcooking.
  • Store leftover brunch bread in an airtight container chilled in the refrigerator for up to 2 days.

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
Tried this recipe?Mention @melissassk or tag #melissassk!

89 Comments

  1. 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!

    1. So happy you enjoyed this one, Laurie. No bacon?! Ham is a good alternative, though. Thank you for such a sweet note, much appreciated.

    1. 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!

  2. 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!

    1. 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.

  3. 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.

    1. 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.

    1. They don’t become rubbery. However, if you’re concerned you could make them in advance and chill them although I never do.

    1. 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.

  4. 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.

    1. I’ve never tried it but, it sounds like a great experiment. Let me know if you give it a whirl.

    1. If you use all-purpose flour you have to add leavening. Checkout my Baking Ingredient Substitutions here to convert.

    1. 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.

  5. 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.

      1. 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

      2. 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.

      3. 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

    1. 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.

  6. 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.

      1. 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!

      2. Hi Nicole, it will react differently but, you can adapt using thee same amount of milk or buttermilk, preferably whole fat versions.

      1. You could probably adapt this using Bisquick, though I haven’t tested it. Let me know how it goes if you try it.

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