Bundt Pan Bacon Egg and Cheese Brunch Bread

Course Breakfast, brunch

Cuisine American

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

Prep Time 20

Cook Time 25

Cooling time 5

Total Time 50

Servings servings

Calories 478kcal

Author Melissa Sperka

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.

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.