Bundt Pan Bacon Egg and Cheese Brunch Bread
freshly ground black pepper
self rising flour
Borden® Cheese Sharp Cheddar Shreds divided
cooked and finely crumbled
chopped fresh chives
Preheat the oven to 425°F. Spray a standard size bundt pan with cooking spray. Set aside.
In a medium-size mixing bowl whisk together the eggs, milk, salt and pepper. Scramble in a skillet over medium-high heat until firm. Set aside to cool.
In a medium size mixing bowl, use a fork to mix together the flour with 1 cup Borden® Cheese Sharp Cheddar Shreds and ½ 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 ¼ cup Borden® Cheese Sharp Cheddar Shreds evenly on the bottom of the bundt pan.
Use a regular 4-oz ice cream scoop to divide the dough. Scoop ½ of the biscuit batter onto the bottom of the pan.
Use the back of a spoon or offset spatula to spread and flatten the dough slightly.
Sprinkle the biscuit dough with ½ cup Borden® Cheese Sharp Cheddar Shreds, scrambled eggs, remaining bacon crumbles then top with ½ cup Borden® Cheese Sharp Cheddar Shreds .
Scoop the remaining biscuit dough over the filling. Flatten and spread slightly.
Place into the oven and bake for 25 minutes
until a toothpick inserted into the dough comes back clean.
Rest in the pan for 5 minutes then turn onto a cake plate.
Mix together the melted butter and chopped chives. Brush the bread on all sides.
Slice and serve.
Allow the bread to cool to warm before attempting to slice for the best results. This bread also reheats well.