Bundt
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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

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

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

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-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 3 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

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14 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!

  • Reply TBK December 28, 2018 at 10:22 pm

    Can anyone tell how to get this recipe out of the bundt pan with ease? I greased it very well & it still stuck to the bundt pan. While it tasted delicious, it wasn’t pretty like your picture.
    Please comment you ideas. Thank you

    • Reply Jenna January 1, 2019 at 4:44 pm

      I am sorry to hear, but I am glad it was yummy. I always generously grease the pan and have not had a problem with the outcome. I would recommend over-greasing it in your case. Enjoy!

  • Reply Judy July 2, 2019 at 10:43 pm

    Made this for guests and it was perfect. Came out of the pan beautifully–my pan looks the same as yours an. Followed recipe except used cream instead of milk and it was just fine. Made for a lovely brunch dish for guests.
    After years of making the traditional breakfast casserole I will now always do it in the bundt pan. Thank you for a great recipe. My photos look great!

    • Reply Jenna July 4, 2019 at 4:31 am

      Judy, You made my day with this sweet comment! I am so glad you love it!!!

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