Best Breakfast Bundt Recipes

BUNDT CAKE BREAKFAST

Steps:

• Preheat oven to 400 degrees.
• Butter bundt pan and set aside.
• Toss all ingredients together in large mixing bowl.
• Spoon mixture into prepared bundt pan. Bake for 45 minutes. When done baking, flip onto platter, cut, and serve.

BUNDT CAKE BREAKFAST

Steps:

• All mixed together. Put in greased bundt pan. Bake on 400 degrees for 45 mins. When done flip onto platter and cut and serve

SAUSAGE, BACON AND EGG BREAKFAST BUNDT CAKE

Steps:

• Preheat oven to 350.
• Brown sausage and cook bacon, quarter biscuits, and dice onion.
• Mix all ingredients well in a large bowl.
• Spray a large bundt pan with nonstick spray and pour in mixture.
• Bake at 350 for 30 minutes.
• Cool at least 5 minutes before attempting to remove from pan.
• Slice and serve immediately, or take it to the office!

BUNDT CAKE BREAKFAST RECIPE - (4.6/5)

Steps:

• In a medium size bowl, whisk the eggs. Dice up the biscuits. In a large bowl, thoroughly mix all ingredients together. Pour mixture into a greased bundt pan. Bake at 400°F for 45 minutes. When done flip onto platter and cut and serve.

BREAKFAST BUNDT CAKE

Steps:

• 1. Spray bundt pan with baking spray or coat with oil and a little flour. Flatten out each biscuit and place in bottom of pan overlapping them a little. Cover whole bottom and go up the sides some. This should take about four biscuits.
• 2. Brown sausage, ham and/or bacon, drain. If using diced deli ham do not cook first. While meat(s) is draining, lightly brown hashbrowns in 2 tbs oil. Add meat(s) on top of biscuits in pan. Now add hashbrowns on top of the meat(s).
• 3. Beat eggs and cheese, salt & pepper together in bowl until mixed well. Pour this over hashbrowns in bundt pan. Flatten out remaining biscuits and cover top completely, remembering to overlap the biscuits a little.
• 4. Bake at 350 degrees for 30 to 40 minutes until eggs are well set. Remove from oven and let set and cool for 10 minutes. Run a knife around it to make sure it releases from pan. Invert onto platter.

HASH BROWN BREAKFAST BUNDT

Steps:

• Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter.
• Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes.
• Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared Bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs and sausage. Spread the reserved cup of hash browns on top.
• Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.

BREAKFAST BUNDT BREAD (AKA MONKEY BREAD AKA PULL-APART BREAD)

Steps:

• Heat oven to 375°F (350°F if using a glass bundt pan).
• Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).
• Roll biscuit half into a ball and let stand at room temperature.
• In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
• Roll each biscuit ball in butter and then in sugar mixture (I usually do a handful of biscuit balls at a time).
• Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
• Bake for 40-45 minutes or until golden brown.
• Remove from oven and up-end onto serving plate.
• Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.

BUNDT PAN BREAKFAST CASSEROLE

Steps:

• 1. Brown and drain sausage.
• 2. Slightly brown hash browns in a skillet with about a tbs of oil. I added just the tiniest bit of pepper and salt to them while they were cooking. I only cooked enough to barely brown and thaw them.
• 3. Grease and flour your bundt pan. open one can of biscuits. Flatten biscuits out into a large circle and place in bottom of bundt pan pushing them up the sides a little and over lapping them so they cover the bottom totally. This took about 6 biscuits.
• 4. Add sausage evenly over biscuits. On top of that add hash browns.
• 5. In a large bowl mix eggs and cheese until eggs are well scrambled. Pour evenly over hash browns.
• 6. Open second can of biscuits and flatten into large circles and place over top of egg mixture overlapping biscuits a bit.
• 7. Bake in 375 degree oven for 35 minutes or until a knife stuck in the center comes out clean and the top biscuits are golden brown.
• 8. IMPORTANT!!! Allow to cool for at least 15 minute, until pan can be handled comfortably with bare hands. Run a knife around the outside edge of casserole to loosen from pan and then invert on a plate.
• 9. I like to serve with a little milk gravy poured over the top.

BANANA OATMEAL BREAKFAST BUNDT RECIPE - (4.3/5)

Steps:

• Preheat oven 350 degrees. Mash bananas in a large bowl. Add yogurt, eggs, sugar, vanilla and stir until well combined. Next, add the cinnamon, flour, oats, baking soda and salt and stir until just combined. Finally, incorporate the chopped walnuts and dried cranberries. Butter and flour bundt pan. Pour batter into pan and bake on center rack for 40 to 45 minutes or until a toothpick comes out clean when inserted. Cool and serve.

CINNAMON BUNDT BREAKFAST BISCUIT

Steps:

• 1. Spray a fluted pan with non stick spray, combine the melted butter and syrup in a small bowl and set aside.
• 2. In another bowl combine the brown sugar, cinnamon, and nuts (if desired)
• 3. Place about half of the syrup mixture in the bottom of the pan, then sprinkle half of the brown sugar mixture on top
• 4. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
• 5. Top with remaining syrup and sugar mixtures
• 6. Bake at 375 degrees for approximately 20-25 minutes or until golden brown
• 7. Cool for 1 minute in the pan then invert onto a serving platter and enjoy

BREAKFAST BUNDT

Steps:

• 1. Spray bundt pan with nonstick spray, set aside. Fry bacon to desired crispness--I like mine crispy enough that it will easily crumble. This will be assembled in layers, and I have found that if I season each layer with salt and pepper as I go, the seasoning is better blended.
• 2. While bacon is cooking, mince your onion, and chop bell peppers. You can add or delete different veggies, I've added baby portabello mushrooms as well, just depends on what you like. Once bacon is finished, crumble it -- kitchen shears work great to get uniform pieces. Also, you can now preheat your oven to 350 degrees.
• 3. Now you will assemble in layers--you will have 3 layers of biscuits. Take one can of biscuits, cut into quarters and spread in bottom of bundt pan. Top biscuits with 1/2 of crumbled bacon, 1/2 of chopped bell peppers and 1/2 of minced onion. Top this layer with 1/3 of the shredded cheese. Cut your 2nd can of biscuits and cut into quarters for your 2nd layer, and cover with other half of bacon, bell peppers and onions, cover with 1/3 of the shredded cheese. Cover this layer with your last can of quartered biscuits, cover the biscuits with the last 1/3 of shredded cheese.
• 4. Beat the 6 eggs in a medium size bowl til very well blended, then pour evenly over the layers in your bundt pan. Bake at 350 for 30-35 minutes. Top will be golden brown. Let sit for 2 minutes, then invert onto plate, serve warm and enjoy! When it's just me and the hubby, I add jalepenos, and fresh tomatoes. Be adventurous, you can't do it wrong!

PEACH BREAKFAST BUNDT

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk together all the dry ingredients except for sugar and the cereal
• Place sugar and butter in mixer bowl and beat until well combined. Add eggs, one at a time, blending well after each addition. Turn the mixer speed down to low and add vanilla extract and peaches that have been processed.
• Add the flour mixture and the sugar mixture alternately with the milk and peach juice, till it is all combined. When it it all combined mix for about 3 minutes on medium speed. Then by hand stir in the cereal.
• Put the batter into a bundt pan that has been greased and floured. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let rest for 10 minutes before inverting on to a plate.
• When the cake is cool mix together the peach juice orange juice and powdered sugar to create a glaze. Drizzle over the cake.