Breakfast Bundt Recipes

HASH BROWN BREAKFAST BUNDT

Hash Brown Breakfast Bundt image

This breakfast bake includes everything you love from a traditional diner breakfast--hash browns, cheese, eggs and sausage--baked up in a Bundt pan. Serve this impressive all-in-one dish to a crowd at your next brunch.

Provided by Food Network Kitchen

Categories main-dish

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 8

Ingredients

1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing the pan
12 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Two 20-ounce bags frozen, shredded hash browns, thawed (and drained if needed)
18 thin slices Cheddar or American cheese
15 thin slices deli ham (about 3 ounces)
15 frozen, fully cooked sausage patties (about 12 ounces)

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.

BUNDT CAKE BREAKFAST

Bundt Cake Breakfast image

Make and share this Bundt Cake Breakfast recipe from Food.com.

Provided by KathyP53

Categories Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup diced ham
2 cups frozen tater tots
1 dozen egg, whisked
1 eight ounce can biscuit, diced up (like Pilsbury Grands)
2 cups shredded cheddar cheese

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 RECIPE - (4.6/5)

Bundt Cake Breakfast Recipe - (4.6/5) image

Provided by lisapearce

Number Of Ingredients 6

Ingredients

1 cup ham, diced
2 cups tater tots, frozen
12 eggs, whisked
1 (8-count) can Pilsbury Grands biscuits, diced up
2 cups cheese, your choice, I used cheddar
1/4 cup milk

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.

BUNDT CAKE BREAKFAST

BUNDT CAKE BREAKFAST image

Categories Egg

Number Of Ingredients 6

Ingredients

1 cup diced Ham
2 c tater tots...still frozen
1 dozen whisked eggs
1 can (8) Pilsbury Grands biscuits..diced up
2 c. Cheese...your choice...I used Cheddar
1/4 c milk

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

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

Breakfast Bundt Bread (Aka Monkey Bread Aka Pull-Apart Bread) image

This is like a sticky pecan bun and cinnamon bun all rolled into one! You're going to need a glass of milk to eat this - it's VERY rich. For the icing, we like to lump it on top and let it melt down the sides; that way, it picks up some of the other gooey stuff and you can dip your bread into it!

Provided by Bake-a-holic

Categories Breads

Time 1h10m

Yield 1 bread, 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter, softened (or more, depending on the size of your bundt pan, DO NOT SUBSTITUTE)
4 (10 count) cans refrigerated biscuits, each biscuit halved
1/4 lb butter, melted
1 cup sugar
1 tablespoon cinnamon
1/2 cup finely chopped pecans
1/2 cup coarsely chopped pecans
1 cup vanilla frosting

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.

Nutrition Facts : Calories 623, Fat 34.1, SaturatedFat 11.2, Cholesterol 27.5, Sodium 1371.9, Carbohydrate 73.4, Fiber 3.1, Sugar 29.2, Protein 8.4

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