Bundt Pan Bacon Egg and Cheese Brunch Bread

Course Bread, Breakfast

Cuisine American, Southern

Keyword bacon-egg-and-cheese-bread, bacon-egg-cheese-bread, bundt-pan-bacon-egg-and-cheese-bread

Prep Time 20

Cook Time 25

Cooling time 5

Total Time 50

Servings 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 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.

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