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Bundt Pan Bacon Egg and Cheese Brunch Bread

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Bundt Pan Bacon Egg and Cheese Brunch Bread


  • 5 large eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3 cups self rising flour
  • 2 1/4 cups Borden® Cheese Sharp Cheddar Shreds divided
  • 10 slices bacon cooked and finely crumbled
  • 2 1/4 cups heavy cream
  • 2 Tbsp butter melted
  • 1 tsp chopped fresh chives


  • Preheat the oven to 425°F. Spray a standard size bundt pan with cooking spray. Set aside.
  • In a medium-size mixing bowl whisk together the eggs, milk, salt and pepper. Scramble in a skillet over medium-high heat until firm. Set aside to cool.
  • In a medium size mixing bowl, use a fork to mix together the flour with 1 cup Borden® Cheese Sharp Cheddar Shreds and 1/2 cup bacon. Make a well in the center and add the cream.
  • Using a fork gradually work the cream through the dry ingredients until moistened.
  • Sprinkle 2 Tbsp reserved bacon and 1/4 cup Borden® Cheese Sharp Cheddar Shreds evenly on the bottom of the bundt pan.
  • Use a regular 4-oz ice cream scoop to divide the dough. Scoop 1/2 of the biscuit batter onto the bottom of the pan.
  • Use the back of a spoon or offset spatula to spread and flatten the dough slightly.
  • Sprinkle the biscuit dough with 1/2 cup Borden® Cheese Sharp Cheddar Shreds, scrambled eggs, remaining bacon crumbles then top with 1/2 cup Borden® Cheese Sharp Cheddar Shreds .
  • Scoop the remaining biscuit dough over the filling. Flatten and spread slightly.
  • Place into the oven and bake for 25 minutes or until a toothpick inserted into the dough comes back clean.
  • Rest in the pan for 5 minutes then turn onto a cake plate.
  • Mix together the melted butter and chopped chives. Brush the bread on all sides.
  • Use a sharp knife to slice and serve.


Allow the bread to cool to warm before attempting to slice for the best results. This bread also reheats well.
Recipes by www.melissassouthernstylekitchen.com
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