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Bundt Pan Bacon Egg and Cheese Brunch Bread

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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.
  • To divide the biscuit dough, use 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 days.

 

 

Bundt Pan Bacon Egg and Cheese Brunch Bread

Other 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 7 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!

 

 

 

 

85 Comments

  1. This is delicious. I used ham instead of bacon. I used spray for my bundt pan and had a very difficult time getting it out of the pan. Next time I will grease and flour pan first.

    1. Leila-Is your pan a non-stick? If so, you should not use any spray like Pam as it contains lecithin which does not wash clean from non-stick pans and will cause sticking.

  2. 5 stars
    I made this for my wife and I on New Year’s Day. It was fantastic! Used breakfast sausage in place of the bacon (3/4 lb), added a thin layer of sauteed mushrooms (had some going begging in the fridge) and made my own self-rising flour (Google it!). As you said, it reheats really well in the microwave, then smear it with lots more butter! This is a keeper! It will be going into my permanent recipe collection (with proper credit given!). Thank-you for publishing it!

  3. Every time I make this, it sticks to the bottom and gals apart. I tried to eliminate the cheese layer on the bottom, but it still sticks. Any ideas? Thanks!

    1. Are you using a non stick bundt pan? It could make the difference for you although, when liberally coated with butter or cooking spray, it shouldn’t stick at all. If you haven’t tried coating the pan with butter give it a whirl.

    1. I haven’t tested this in a loaf pan, but you likely could adapt it. It may take longer for the center to bake thru so, lay a piece of foil on top toward the end of baking, if you need to lengthen the time.

  4. 5 stars
    Absolutely delicious!! The biscuit is sooo tender and filled with a punch of flavor from the cheese and bacon. This is the best breakfast bundt I’ve tried. Thank you for sharing!

  5. 5 stars
    I loved the brunch pan bacon egg and cheese recipe. My question leave out or refrigerate I think I know but I wanted to be sure. Thanks for sharing.
    Linda

  6. 5 stars
    This recipe exceeded our high expectations and delighted me and my family! I will be making it again, and I will be checking your other recipes. Have already shared this recipe with two people. Thank you for sharing this delicious creation!

  7. Can I use yogurt in the place of heavy cream? I do this with general cooking but not sure about doing it with baking!

    1. Yogurt works great in baking as a substitute for sour cream. That said, for this particular bread, the cream is what makes the biscuit dough. You would be better off using cream as in the recipe, half and half or buttermilk.

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