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–+ servings
Breakfast Biscuit Bundt Cake

Mouthwatering Breakfast Biscuit Bundt Cake to Brighten Mornings

This Breakfast Biscuit Bundt Cake combines flakiness, heartiness, and sweetness for a delightful morning treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 can Refrigerated Flaky Biscuit Dough Use homemade for a personal touch.
  • 3 large Eggs For best results.
  • 1 cup Milk Almond or oat milk can be used.
For the Savory Additions
  • 1 cup Breakfast Sausage or Bacon Can substitute with diced ham or turkey sausage.
  • 1 cup Shredded Cheddar Cheese Sharp cheddar recommended.
  • 1/4 cup Chopped Green Onions (Scallions) Chives can be used for milder flavor.
For the Sweet Mixture
  • 1/2 cup Maple Syrup Pure maple syrup is best.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper

Equipment

  • Bundt Pan
  • Mixing bowls
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a Bundt pan by greasing it thoroughly with butter and dusting it with flour.
  2. Take the refrigerated flaky biscuit dough and cut each biscuit into quarters. Place the dough pieces into a large mixing bowl.
  3. Add your choice of cooked breakfast sausage or bacon, along with shredded cheddar cheese and chopped green onions to the biscuit dough in the bowl. Gently stir these savory ingredients.
  4. In a separate bowl, whisk together the eggs, milk, maple syrup, garlic powder, onion powder, and black pepper until fully combined.
  5. Pour the sweet mixture over the biscuit mixture in the large bowl. Using a spatula, gently fold the ingredients together just until they are evenly coated.
  6. Spoon the combined mixture into the prepared Bundt pan, making sure to distribute it evenly.
  7. Place the filled Bundt pan in the preheated oven and bake for about 30-35 minutes.
  8. Once baked, remove the Bundt pan from the oven and allow it to cool for 10 minutes on a wire rack.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 25gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 450mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Ensure even cutting of the biscuit dough for uniform baking. Grease the Bundt pan thoroughly to ensure smooth release after baking. Let the cake rest in the pan for 10 minutes before inverting to help maintain its shape.

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