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
Scale
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
