The Scoop
Best Breakfast Bundt™ Bake: A savory brunch recipe perfect for sharing.
The first brunch in our sun-drenched backyard felt like a small victory for our group of friends, all freshly unpacked into the eclectic neighborhood we now shared. Each one of us brought a dish that reflected something personal and indulgent. My contribution was the Best Breakfast Bundt™ Bake, inspired by the need for something comforting and shareable after the chaos of moving. As I cracked a dozen eggs into a bowl, I recalled our college days when we would scramble eggs on weekend mornings with whatever we had left in the fridge.
Including Canadian bacon and hash browns gave it the kind of savory heft that carried through lazy conversation and laughter. Sprinkling in a generous amount of shredded cheddar was a nod to the gooey grilled cheese sandwiches we used to make. The key is letting everything meld together in the warmth of the oven, ensuring the biscuits absorb all those rich flavors. A little tip: always use nonstick spray on the pan, which helps the bake come out perfectly intact, avoiding a tragic collapse did occur once upon a time.
We set up long tables with mismatched chairs that morning, surrounded by budding flowers and the smell of fresh coffee. As we sliced into the golden crust, delicate steam rose invitingly, bringing us all a moment of joy as we reveled in the start of this new chapter together.
Ingredients
- 12 eggs
- 1/2 cup whole milk
- salt, to taste
- black pepper, to taste
- 2 cups hash browns, frozen
- 1 (6-ounce) package Canadian bacon, diced
- 2 cups cheddar cheese, shredded
- 1 (16.3-ounce, 8-count) can refrigerated biscuits, each biscuit cut into 4 pieces
Directions
- Preheat the oven to 400 degrees F.
- Evenly coat a fluted cake pan with nonstick cooking spray.
- In a large bowl, add the eggs, the milk, the salt, and the pepper and whisk until well-combined.
- Add the hash browns to the egg mixture and stir to combine.
- Add the Canadian bacon and the cheddar cheese to the egg mixture and stir to combine.
- Add the biscuit pieces to the egg mixture and gently fold to combine.
- Add the egg mixture to the prepared pan and cover with aluminum foil.
- Bake the egg mixture until the eggs are set and it is cooked through and lightly browned on top, about 1 hour.
- Transfer the egg bake from the oven and gently turn the pan to invert it. Let it cool slightly.
- Carefully transfer the egg bake to a cake stand.
- Slice and serve.
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