If you’re craving a hearty, crowd-pleasing breakfast that looks as impressive as it tastes, look no further than Breakfast Bundt Cake. This savory showstopper combines layers of fluffy eggs, breakfast meats, colorful veggies, and melty cheeses, all nestled inside a golden crescent roll crust. It’s effortless enough for a busy morning, but gorgeous enough for brunch with friends, making it a go-to for any occasion when you want breakfast to truly shine.
Ingredients You’ll Need
Gathering your ingredients for this Breakfast Bundt Cake couldn’t be simpler! Each component plays its own delicious part, whether it’s adding richness, color, or that irresistible cheesy pull in every slice. Here’s what you’ll need, with tips to help you build the most flavorful Bundt ever:
- Refrigerated crescent roll dough (1 can, 8 ounces): This dough creates a buttery, flaky base that holds everything together beautifully.
- Large eggs (6): The backbone of the cake, eggs bring moisture, structure, and that classic breakfast flavor.
- Milk (1/4 cup): For creamy, tender eggs that bake up perfectly, milk is a must.
- Salt (1/2 teaspoon): A little salt ties all the savory flavors together.
- Black pepper (1/4 teaspoon): A touch of pepper gives a gentle kick and brightness to the dish.
- Cooked breakfast sausage (1 cup, crumbled): Sausage adds juicy, seasoned bites scattered throughout each slice.
- Cooked bacon (1/2 cup, chopped): Smoky, crispy bacon brings a pop of flavor that can’t be beat.
- Bell peppers (1/2 cup, diced): For crisp texture and vibrant color, don’t skip the peppers.
- Green onions (1/4 cup, chopped): Fresh, mild onion flavor brightens up the whole cake.
- Shredded cheddar cheese (1 cup): Cheddar brings gooey richness plus a sharp cheesy edge.
- Shredded mozzarella cheese (1/2 cup): For stretchy, melty goodness and a creamy finish.
- Butter or oil (for greasing the bundt pan): This keeps every piece coming out clean and golden.
How to Make Breakfast Bundt Cake
Step 1: Prep the Bundt Pan
Start by preheating your oven to 375°F (190°C). Make sure you generously grease a 10-cup bundt pan with either butter or oil. Don’t skimp here—a well-greased pan means your Breakfast Bundt Cake will pop out beautifully later, keeping all those gorgeous layers intact.
Step 2: Shape the Crescent Roll Base
Unroll your crescent dough and carefully press the seams together to create a unified sheet. Gently lay the dough into the bottom of your prepared pan, nudging the edges so they come a little way up the sides. This forms the flavorful crust and looks impressive when unmolded!
Step 3: Whisk the Eggs and Seasonings
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. This base is what keeps the casserole creamy and light, giving every bite that classic breakfast egg flavor.
Step 4: Mix in the Fillings
To the egg mixture, stir in the cooked breakfast sausage, bacon, diced bell peppers, green onions, shredded cheddar, and mozzarella cheeses. Mix until everything is evenly combined so the flavors are perfectly distributed.
Step 5: Assemble and Bake
Pour the egg and filling mixture right over your crescent roll crust in the bundt pan. Carefully level the filling by gently pressing it down with a spatula so each slice gets a generous helping of all those tasty add-ins. Bake in the oven for 35 to 40 minutes, or until the eggs are set and the top is deeply golden brown. The aroma at this point is pure magic!
Step 6: Cool and Unmold
Once baked, let your Breakfast Bundt Cake cool in the pan for about 10 minutes—just enough to help it hold its shape when you flip it out. Carefully invert the pan onto a plate, marvel at that beautiful breakfast ring, then slice and serve while it’s warm and melty.
How to Serve Breakfast Bundt Cake
Garnishes
For the perfect finishing touch, sprinkle your Breakfast Bundt Cake with extra chopped green onions, a bit more shredded cheese, or even a handful of fresh herbs. These little pops of color and flavor take every slice to the next level, making your cake brunch-table gorgeous.
Side Dishes
This cake pairs wonderfully with a big green salad, a fresh fruit platter, or crispy roasted potatoes. The savory, cheesy filling means you don’t need much else—just pour some strong coffee or fresh juice and you have a complete spread!
Creative Ways to Present
You can serve the Breakfast Bundt Cake right on a cake stand or wooden board for maximum wow factor. Want to get even more creative? Try cutting it into wedges and stacking them for a playful, shareable feel. Mini versions baked in individual bundt molds are also adorable for brunch parties or showers.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Breakfast Bundt Cake, just tuck the slices into an airtight container. They’ll stay fresh in the refrigerator for up to 3 days, making busy weekday mornings so much easier.
Freezing
Breakfast Bundt Cake freezes surprisingly well! Wrap cooled individual slices in plastic wrap and foil, then freeze up to 2 months. When you’re ready, simply thaw overnight in the fridge for a grab-and-go breakfast.
Reheating
To reheat, pop a slice into the microwave for 30 to 60 seconds, or warm it in a 350°F (175°C) oven for about 10 minutes. This brings everything back to melty, just-baked goodness—so you can enjoy a fuss-free breakfast anytime.
FAQs
Can I make the Breakfast Bundt Cake ahead of time?
Absolutely! You can assemble the whole bundt cake the night before and store it covered in the refrigerator. In the morning, just pop it straight into the oven, adding an extra five minutes to the baking time if it’s cold from the fridge.
What if I don’t eat pork—can I substitute the sausage and bacon?
Of course! This dish is super flexible. Feel free to use turkey sausage, chicken sausage, or even a vegetarian sausage alternative. Smoked turkey or veggie bacon work wonderfully for a meatless option.
Can I add or swap veggies?
Definitely. Try tossing in fresh spinach, sautéed mushrooms, or even sun-dried tomatoes for a flavorful veggie-packed twist on your Breakfast Bundt Cake. The only limit is your imagination (and what’s in your crisper drawer)!
What can I use instead of crescent roll dough?
If you can’t find crescent roll dough, you can use puff pastry, biscuit dough, or even a homemade pie crust. Each option will give your Breakfast Bundt Cake a slightly different texture, but all will taste delicious!
How do I prevent my bundt cake from sticking to the pan?
Generous greasing is the key! Use plenty of butter or oil, making sure to get in all the nooks and crannies of your pan. You can also dust the pan with a touch of flour or grated parmesan for extra insurance and flavor.
Final Thoughts
This Breakfast Bundt Cake is one of those rare recipes that always turns heads and brings people together, whether it’s a special holiday brunch or a cozy weekend with family. If you try it, don’t be surprised if it becomes your new favorite breakfast tradition—just be ready for requests to make it again and again!
Print
Breakfast Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This savory Breakfast Bundt Cake is a delightful twist on a classic egg casserole. Packed with breakfast favorites like sausage, bacon, and cheese, it’s perfect for a special brunch or a make-ahead breakfast option.
Ingredients
Crescent Roll Base:
- 1 can (8 ounces) refrigerated crescent roll dough
Egg Mixture:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked breakfast sausage, crumbled
- 1/2 cup chopped cooked bacon
- 1/2 cup diced bell peppers
- 1/4 cup chopped green onions
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Additional:
- Butter or oil (for greasing the bundt pan)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease a 10-cup bundt pan. Unroll the crescent dough and line the pan.
- Mix Egg Mixture: Whisk eggs with milk, salt, and pepper. Add sausage, bacon, peppers, onions, and cheeses.
- Assemble: Pour egg mixture over the dough in the pan, press down, and bake for 35–40 minutes.
- Cool and Serve: Let cool, invert onto a plate, slice, and serve warm.
Notes
- You can substitute cooked ham for sausage or add spinach for a veggie twist.
- This dish is great for make-ahead meals—reheat slices in the microwave or oven.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 3g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 205mg
