Bundt
CREATE, Recipes

Nothing BUNDT The Best For Breakfast!

This Bundt Cake Egg Casserole is a winner in my book and my family requests it on a regular basis. It’s a quick prep and looks as great as it tastes.  Cooking the ingredients in a bundt pan is this recipe’s secret weapon. Enjoy!


BUNDT CAKE EGG CASSEROLE

Ingredients:

-Bundt Pan – CLICK HERE for details on my favorite Nordic Ware bunt pan

-12 eggs (whisked together)

-2 cups of any kind of cheese (I usually stick with cheddar, but if you want to add a little spice try pepper jack.)

-1 cup of pre-cooked sausage (I have also used diced bacon or ham. For a vegetarian option, omit the meat.)

– ¼ cup of milk

– 1 container of 8 biscuits – diced up into small cubes

– 1 cup of frozen tater tots

– 1 cup of frozen sweet potato tater tots or cubes (If you do not like sweet potatoes, just double up on the tater tots.)

– ½ cup of green chilies (I have also substituted in diced jalapenos or feel free to use any other vegetable you like.)

– ½ cup of diced peppers & onions (I love mixing red, green, orange & yellow together for all of the delicious flavors & colors. If you do not like peppers & onions then substitute in any preferred vegetable.)

– ½ cup of diced broccoli (If you do not like broccoli then substitute in any preferred vegetable.)

Directions:

-Mix all of the ingredients together and pour into a WELL-GREASED Bundt Pan

BundtBundt

-Bake at 400 degrees for 45-50 minutes (golden brown on top)

Bundt

-Once it is done cooking you can immediately flip it over onto your serving dish. It looks stunning and is ready to cut & serve.

BundtBundt

-At our home we cut it into 8-10 generous sized portions and add on any of the following toppings: hot sauce (I LOVE Tabasco), salsa, sour cream and/or guacamole.


This is the perfect breakfast recipe for your little ones! My 3 year old will eat it hot or cold and because it holds together so well, she will eat her portion with a fork or just grab a chunk like it is a piece of toast. I have found this recipe to be the perfect way to get veggies, protein & eggs into my little picky eater.

Bundt

Also, it is a great and easy dish to send over to a family in need or to bless a new mommy. It is my go-to dish! It tastes amazing, but most of all it looks amazing!

Try it out & let me know if you agree that there is nothing BUNDT-er!

jenna - signature

 

5.0 from 2 reviews
Bundt Cake Egg Casserole
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Cooking the ingredients in a bundt pan is this recipe's secret weapon.
Ingredients
  • -Bundt Pan
  • -12 eggs (whisked together)
  • -2 cups of any kind of cheese (I usually stick with cheddar, but if you want to add a little spice try pepper jack.)
  • -1 cup of pre-cooked sausage (I have also used diced bacon or ham. For a vegetarian option, omit the meat.)
  • - ¼ cup of milk
  • - 1 container of 8 biscuits – diced up into small cubes
  • - 1 cup of frozen tater tots
  • - 1 cup of frozen sweet potato tater tots or cubes (If you do not like sweet potatoes, just double up on the tater tots.)
  • - ½ cup of green chilies (I have also substituted in diced jalapenos or feel free to use any other vegetable you like.)
  • - ½ cup of diced peppers & onions (I love mixing red, green, orange & yellow together for all of the delicious flavors & colors. If you do not like peppers & onions then substitute in any preferred vegetable.)
  • - ½ cup of diced broccoli (If you do not like broccoli then substitute in any preferred vegetable.)
Instructions
  1. Mix all of the ingredients together and pour into a WELL-GREASED bundt pan
  2. Bake at 400 degrees for 45-50 minutes (golden brown on top)
  3. Once it is done cooking you can immediately flip it over onto your serving dish. It looks stunning and is ready to cut & serve.
  4. Serves 8-10 generous sized portions and add on any of the following toppings: hot sauce, salsa, sour cream and/or guacamole.

 PIN THIS RECIPE FOR LATERBundt Cake Egg Casserole

Previous Post Next Post

You Might Also Like

10 Comments

  • Reply Krystal March 25, 2016 at 4:43 pm

    Whoa! This looks REALLY good! I’d love to make this over the weekend!

    • Reply Jenna March 26, 2016 at 3:14 pm

      Krystal, This is the perfect breakfast goodie! Enjoy it and your family will too!

  • Reply Bettie Foltz July 26, 2017 at 10:52 pm

    Can this be made the night before baking?

    • Reply Jenna July 31, 2017 at 6:01 am

      Bettie, That is a good question. I have not tried it before, but I would totally do it. I love preparing casseroles the night before and leaving them in the fridge, so my guess is that it would cook just the same. I would recommend stirring before baking in the morning. Great idea! Thank you for visiting Espresso Ever After! Jenna

  • Reply Sylvie September 2, 2017 at 9:12 pm

    Hi Jenna!
    Can this be made the night before or do you suggest same day?
    I am so happy I came across your site!
    Much love
    Sylvie

    • Reply Jenna September 3, 2017 at 2:25 am

      HI Sylvie, That is a good question. I have not tried it before, but I would totally do it. I love preparing casseroles the night before and leaving them in the fridge, so my guess is that it would cook just the same. I would recommend stirring before baking in the morning. Great idea! Thank you for visiting Espresso Ever After! Jenna

  • Reply Nancy November 8, 2017 at 1:20 am

    I’m giving this a try now. I use a recipe almost exactly like this one except hash browns instead of tator tots. I’ve never tried it in my bundt pan though. I make it on Sunday and my son has breakfast ready every morning! Keep it refrigerated and microwave to warm it up.

    • Reply Jenna November 8, 2017 at 4:52 pm

      Hi Nancy! I am glad you are trying it! You will love how it turns out in a bundt pan, it looks so beautiful! Enjoy!

  • Reply Barb Wild February 15, 2018 at 1:00 am

    I have to eat gluten free so I was wondering if I mixed up some gluten free Bisquick and put small drops of it in the mix if it would work.

    • Reply Jenna February 16, 2018 at 4:11 am

      HI Barb, Great question. I don’t see why that wouldn’t work. I would probably chill my dough pieces a little, since the biscuit dough usually comes straight out of the fridge when I make it. I hope this helps, happy cooking!

    Leave a Reply

    Rate this recipe: