Breakfast Bundt
Ingredients
1 bundt cake
servings
- One dozen whisked eggs
- 1 can (8) Grands biscuits cut into little chunks
- 1/4 cup milk
- 2 cups frozen tater tots
- 8 oz shredded cheese (your choice)
- 8 oz diced ham
- 1 cup seasoning blend (chopped onion, bell pepper, celery)
- dash of Tony's Cajun Seasoning
- cooking spray
Step-by-Step Instructions
- Preheat oven to 400°F.
- Spray bundt pan with cooking spray.
- In a large bowl, whisk together the eggs and milk.
- Add the cut biscuit chunks, tater tots, cheese, diced ham, seasoning blend, and Tony’s Cajun Seasoning to the egg mixture.
- Mix all ingredients together until well combined.
- Pour mixture into the prepared bundt pan.
- Bake 45 minutes at 400°F until eggs are set and top is golden brown.
- Remove from oven and let cool 5-10 minutes.
- Carefully flip onto a platter and slice like cake.
- Leftovers can be toasted like bread for easy warm-up.
Common Problems and Solutions
Q: Why is my breakfast bundt soggy in the middle?
A: Make sure to bake the full 45 minutes until the eggs are completely set. The center should be firm to the touch, not jiggly. If the top is browning too quickly but the center isn't done, tent with foil and continue baking.
Q: Can I make this ahead of time?
A: Yes! Mix all ingredients the night before and store covered in the refrigerator in the bundt pan. Let it sit at room temperature for 15-20 minutes before baking, and you may need to add 5-10 minutes to the baking time since it's starting cold.
Tips and Techniques
The bundt pan shape isn’t just for looks—it helps the casserole cook more evenly by allowing heat to reach the center from both the outer edge and the inner tube. Don’t skip the cooling time before flipping, or it may fall apart.
Ingredient Substitutions
- frozen tater tots: frozen hash browns or diced fresh potatoes
- Grands biscuits: any refrigerated biscuit dough or cubed bread
- diced ham: cooked breakfast sausage, bacon, or andouille
Equipment Needed
- bundt pan
- large mixing bowl
- whisk
