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Recipe For Bundt Pan Bacon Egg and Cheese Brunch Bread

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 minutes
Cook Time 25 minutes
Cooling time 5 minutes
Total Time 50 minutes
Servings 12 servings
Calories 478kcal
Author Melissa Sperka


  • 5 large eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups self rising flour
  • 2 ¼ cups shredded sharp cheddar cheese divided use
  • 10 - 12 slices bacon cooked and finely crumbled
  • 2 ¼ cups heavy cream
  • 2 tablespoon butter melted
  • 1 teaspoon chopped fresh chives


  • 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 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 tablespoon reserved bacon and ¼ 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 ½ of the biscuit batter onto the bottom of the pan over bacon and cheese. (alternately, you can use a ¼-1/3 cup measuring cup.)
  • Use the back of a spoon or offset spatula to spread and flatten the dough slightly.
  • Sprinkle the biscuit dough with ½ cup Borden® Cheese Sharp Cheddar Shreds, scrambled eggs, remaining bacon crumbles then top with ½ 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.


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